How To Cut a Papaya

Learn how to cut a papaya to make slices, wedges, and cubes. I’ll show you easy peeling techniques and knife skills so you can prepare this tropical fruit as a healthy snack, salad, dessert, or drink.

Have you ever been curious about that pear-shaped papaya when browsing the produce section? The fruit’s soft and sweet flesh is similar to a mango and is ideal for eating as a quick snack or adding an interesting tropical taste to salads or beverages. I’ll show you my simple methods for peeling and cutting, so you can enjoy the nutritious fruit throughout the year.

Papaya (Carica papaya), also called pawpaw or papaw, is considered a large berry that grows on trees. Those are some strong branches, especially since that the cylindrical fruit can weigh up to 10 pounds or more! The thin, greenish-yellow skin is easy to slice through. The pinkish-orange interior flesh has a honeyed flavor with a distinctive ripe, almost musky aroma. Grab one the next time you’re at the store to enjoy and practice your knife skills.

Wash

It’s always good practice to rinse fruit with cool water before cutting. This process helps to remove any dirt or contamination on the surface, which prevents it from transferring to the flesh.

Cut off the ends

To make the peeling process easy and provide a more stable base for cutting, cut off both ends. Just trim about 1/2-inch or up to 1-inch for larger papaya. 

Remove the skin

You can peel the skin off before or after cutting. Otherwise, if you feel more comfortable, wait to remove the skin because the flesh can be slightly slippery, especially when working with more significant pieces. Once you get the hang of it, I find that peeling first is more straightforward.

The skin is edible, but it’s best to remove it. The papaya plant produces latex, which can remain on the surface during harvesting and may cause stomach irritation [Source].

Method 1: Peel the skin first

Depending on your comfort level, you have two options; knife or vegetable peeler. Use a sharp paring knife or chef’s knife for large papaya. Place it standing up on the cut-end on a cutting board, then run the knife down the length of the fruit, following its natural curvature. The goal is to leave as much flesh as possible. 

Alternatively, the shallow blade of a peeler works well for yield and speed. Either hold the papaya in your hand or place it on the work surface. Slowly peel down the length of the fruit and rotate until you remove all the skin. If the flesh starts to get slippery, dry it with a clean paper towel.

Scoop out the seeds

When you slice open the papaya, there are shiny edible black seeds in the center. Use a spoon to scoop them out and discard them. The seeds are edible and make for an excellent high-fiber snack, but they have a slightly bitter, peppery taste.

Cut into wedges or cubes

Slice each cleaned half lengthwise into wedges, about ½ to 1-inch pieces. Each piece makes for a delicious snack, especially with lime juice squeezed on top. The citrus juice helps to tame the robust and musty aroma. You can further cut the wedges into cubes to add them to fruit salad or blend them up into a smoothie.

Cut into slices

Cut each peeled halve into thin slices, about 1/4-inch thick. Then cut again through the shortest area crosswise to create rainbow-like shapes. This technique works well if you have smaller papayas and makes for a pretty fruit platter presentation.

Method 2: Cut, then peel

Similar to cutting a cantaloupe, you can remove the skin later in the process. This method makes it easy to cut into large wedges or cubes.

Cut the papaya in half lengthwise, then scoop out the black seeds. Cut each half into wedges of your desired width, then use a paring knife to separate the skin from the flesh. If you prefer, you can further cut the pieces into cubes.

Season and types

The peak season for papaya is early summer and lingers into fall. However, importation and different growing seasons in various regions make it available year-round. Areas with warm, tropical climates like Hawaii, California, Florida, Mexico, Puerto Rico, Central, and South America are the largest producers. 

You’ll often find small individual sizes around 1 pound or more prominent ones like Tainung that can grow up to 4 pounds. Some Mexican varieties can grow up to 10 pounds. Hawaiian types like Sunset or Sunrise tend to be the sweetest.

Selecting

Farmers harvest papayas when still green to withstand shipping conditions. During its travels, the skin turns yellow as it ripens. When picking at the store, look for a yellow skin or at least a few stripes. It’s okay if it has a slightly green hue as long as it’s not hard in texture.

Tainung papayas are ripe when still green. Typically for other varieties, green skin indicates it’s not yet mature and will taste sour. But in this case, it’s okay for use in a Thai papaya salad but just not great for snacking. Give it a light squeeze. There should be some give and feel soft but not squishy. Avoid any bruised or overly soft fruit.

Storing

If not yet ripe, store on the counter out of direct sunlight at room temperature. To accelerate the ripening process, place it in a paper bag with an ethylene gas-producing fruit like a banana or apple, and check each day. Once ripe, eat within a few days, or refrigerate for up to 3 days for the best taste. Store cut pieces of fresh papaya in the refrigerator in an airtight container for up to 3 days.

Ways to use papaya

• Cut into cubes for a tropical fruit salad
• Add pieces into a smoothie 
• Cut small amounts to add to a fruit popsicle
• Chop it up for a fruit salsa
• Add on top of an acai bowl, oatmeal, or yogurt

Frequently asked questions