Everyone is familiar with the name. But for most of us the mention of the fruit does not give a distinct impression in terms of taste, though it certainly conjures up an impression of the tropics. For those familiar with the fruit, they are more apt to see it as a good old standby, pleasant enough to be eaten on its own, but nothing to sing about either.
Papayas are basically of two types, though all papaya is originally from Southern Mexico. The kind most often consumed in North America and Hawaii are yellow when ripe, can be held in the hand, and have yellow flesh. In Southern and Southeast Asia, big heavy dark-skinned papayas are the norm. The flesh of these is blood red. The latter is a quintessential part of the Thai beach fruit plate. The two taste quite similar, a bit musky with honey overtones. The Asian cultivar tends to be stronger in flavor however. Both varieties are reminiscent of melons, but unfortunately lack the melons complexity and delicious nectar.
