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The fruit of the Carica papaya plant is papaya. It originated in Central America and Southern Mexico, but it is now cultivated all over the world. Papaya includes papain, an enzyme that may break down the stiff protein chains present in muscle flesh. As a result, for thousands of years, humans have used papaya to tenderize meat. Raw papaya can be eaten if it is ripe. Unripe papaya, on the other hand, should always be cooked before eating, especially during pregnancy, because the fruit is high in latex, which can promote contractions.

Papayas are shaped like pears and can grow to be up to 20 inches (51 cm) long. The skin is green when unripe and orange when ripe, with yellow, orange, or red flesh. The fruit also contains a large number of black seeds, which are edible but bitter. Papayas also contain beneficial antioxidants known as carotenoids, notably lycopene. Furthermore, papayas absorb these beneficial antioxidants better than other fruits and vegetables.