There are two types of papayas, the Hawaiian and Mexican. The Hawaiian variety, also known as Solo papaya, is found most often in supermarkets. This type of papaya is pear shaped, weighs about a pound, and has yellow skin when ripe. The flesh is bright orange or pinkish, depending on the variety.

The Mexican papaya is not as common, but can often be found in Latino supermarkets. Mexican papaya is much larger then the Hawaiian; it weighs up to 20 pounds and can be more than 15 inches long.

Papayas are a rich source of vitamin A and C. One half of a small papaya can provide 150 percent of the recommended dietary intake of Vitamin C. It is low in calories, fat free, cholesterol free, and a good source of potassium, folate, and fiber. The papaya nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.

Papaya also contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies.