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Papaya Plant and fruit, from Koehler's Medicinal-Plants (1887) Conservation status Data Deficient (IUCN 3.1) Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Brassicales Family: Caricaceae Genus: Carica Species: C. papaya Binomial name Carica papaya L. The papaya, papaw, is the plant species Carica papaya, one of the 21 ...
The genus was formerly treated as including about 20-25 species of short-lived evergreen pachycaul shrubs or small trees growing to 5–10 m tall, native to tropical Central and South America, but recent genetic evidence has resulted in all of these species other than C. papaya being reclassified into three other genera.
Some species, such as the papaya, bear edible fruit and produce papain. [3] Based on molecular analyses, this family has been proposed to have originated in Africa in the early Cenozoic era, ~66 million years ago (mya). The dispersal from Africa to Central America occurred ~35 mya, possibly via ocean currents from the Congo delta.
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The mountain papaya fruit is harvested when it is anywhere from 5–20 centimetres (2.0–7.9 in) long, 5–6 centimetres (2.0–2.4 in) in diameter, and an average weight of 200 grams (7.1 oz). [7] During fruit softening the fruit undergoes textural changes due to cell wall modifications that occur through the synergistic action of a complex ...
The Taíno ate a variety of spices, herbs, fruits and foods, including squash, allspice, avocado (fruit and leaves), chili, beans, peppers, papaya (fruit, leaves, and seeds used as a spice), guava (fruit and leaves, wood was used for fire and cooking), soursop (fruit and leaves), corn, lippia, peanuts, and culantro. Some of these foods are ...