Rinse the papaya under cool running water to remove any dirt. Dry with a clean towel.
Place the papaya on a cutting board and lay it on its side. Use a sharp knife to trim the ends off each side. Place cut-side down to create a sturdy base.
Method 1 - Peel the skin first
Use a vegetable peeler to remove the skin, peeling down the fruit lengthwise. Alternatively, run a knife down the skin lengthwise, following the natural curvature of the papaya. Work all the way around, removing as little flesh as possible.
Use a spoon to scoop out the black seeds and discard them.
Slices: Cut into 1/4 to 1/2-inch thick slices crosswise through the narrowest part of the fruit.Wedges: Cut each half lengthwise into strips about 1/2 to 1-inch thick.Cubes: Cut each wedge into 1/2 to 1-inch cubes or smaller as desired.
Method 2 - Cut, then peel
Cut the papaya in half lengthwise. Use a spoon to scoop out the black seeds and discard them.
Wedges: Cut each half lengthwise into strips about 1/2 to 1-inch thick. Use a paring knife to separate the flesh from the skin, removing as little flesh as possible.Cubes: Cut each wedge into 1/2 to 1-inch cubes or smaller as desired.
Serving Size: Based on small 6-ounce papaya, about 1/2 cup cubes per serving (about 73 g).
Storing: Place ripe papaya in the refrigerator for up to 3 days. Refrigerate cut pieces in an airtight container for 3 days.
Freezing: Store in a single layer in a large resealable bag. You can freeze it for up to 3 to 6 months. Do not defrost before use, or the texture will become mushy.