Papaya has been in the news lately: the recent cutting of papaya trees in Kapoho, Hawaii, fields by vandals and a possible salmonella outbreak on the mainland linked to papayas imported from Mexico and other locales south of the border. Papaya is one of Hawaii’s best fruits, never imported to the islands since backyard farmers and commercial growers provide us with an ample supply throughout the year.

Papayas originated in southern Mexico, Central America and the northern part of South America but is now cultivated in most tropical areas of the world. It’s a tree that fruits within three years, but after two years of fruiting, it generally requires replanting on commercial farms.

Solo papayas are the most ubiquitous in Hawaii, also known as Puna and Kapoho for the areas where they are grown. Sunrise papayas are red fleshed, mostly grown on Kauai. The Rainbow and Sunup varieties in the Kapoho fields have been growing in Hawaii since 1998. These varieties were developed to resist the ringspot virus that threatened the entire state’s papaya industry. The Rainbow is based on the Solo variety; the red-fleshed Sunup, on the Sunrise variety. Most of the papayas in our markets are these varieties.

Choose papaya according to skin color; papaya turns yellow from the bloom end toward the stem, increasing in ripeness. Most papayas are ready to eat when they are half to three-quarters yellow. Ripen at room temperature and refrigerate when the desired color is reached.

Papaya needs no preparation or cooking; just cut open, scoop out the seeds and enjoy. Papaya is an excellent source of vitamins C and A; it’s best to eat the fruit ripe when vitamin C content maximizes. What could be more delicious than that?

Tip: Summer papayas are sweetest!

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.