Wait till the skin looks mottled and the fruit gives to a gentle squeeze (like an avocado), then eat as soon as possible – papayas have a short window of perfect ripeness. Discard the skin and seeds.
Store in a fruit bowl until ripe, then move to the fridge.
Organic papaya grower
Grown in Spain by Paco Lozano and his team. Paco has been working with Riverford for 10 years, growing our tomatoes and Romano peppers outside of the UK season, plus aubergines, melons, and other crops that struggle in our cooler climate.