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Maradol papayas are large, elongated fruits with yellow skin often covered in green specks. The cylindrical fruits can weigh 3 to 5 pounds each and measure 30 to 35 centimeters long. The thin, leathery skin will become yellow and then orange when the fruits are fully ripe. The bright salmon-pink or red flesh is firm yet soft and has a musky scent. It is juicy and sweet, with a mild flavor. The small, round, shiny black seeds are edible and have a spicy, black pepper taste.
Seasons/Availability
Maradol papayas are available year-round with a peak season in the late fall and through the spring months.
Current Facts
Maradol papayas, also known as Red Maradol, are a Mexican variety botanically classified as Carica papaya. They are the variety most often associated with the label “Mexican papaya”, though Maradol papayas are one of several varieties predominantly grown in Mexico. Papayas are known as the world’s most nutrient-dense fruits and the seeds also provide an excellent source of nutrition and health benefits.
Nutritional Value
Maradol papayas are rich in vitamins A and C, beta-carotene, potassium, and folate. They contain 212 amino acids and papain, an important digestive enzyme. The nutrient-dense fruits contain vitamins E and K, all of the B-complex vitamins, as well as calcium, magnesium, phosphorus, copper, manganese and selenium. They also contain high amounts of omega-6 fatty acids and a moderate amount of omega-3 fatty acids. The seeds of the Maradol papaya are also highly nutritious and contain elements that support the liver, cardiovascular, and digestive systems. They also contain compounds that provide anti-inflammatory benefits.
Applications
Maradol papaya is eaten raw as a snack or dessert or added to smoothies. The fruits are often halved, the seeds removed and the flesh scooped out with a spoon. Slice, cube or use a melon baller and add pieces to green salads, mix with other fruits, use as an edible garnish or top yogurt or ice cream. Use in place of other fruits to pair with meats or chicken for kabobs. Give the flesh a flavor boost by sprinkling slices or cubes with lemon or lime juice. The juice is used in dressings and sauces, and as a flavorful meat tenderizer in marinades. Pair with citrus, chiles and chile powder, other tropical fruits, coconut, and strong cheeses. Maradol papayas will ripen at room temperature and will keep for up to 3 days. Refrigerating will slow the ripening process. Keep prepared Maradol papaya in the refrigerator for up to 2 days or freeze.
Ethnic/Cultural Info
In 2007, Mexico set a standard for harvesting Maradol papayas, creating quality specifications for papayas harvested for fresh consumption. Growers differentiate between physiological maturity and consumer maturity, or two different states of “ripeness of consumption.” A study done in 2005 and 2006 determined the ideal ripeness for Maradol papayas based on skin color at harvest or the percentage of green, yellow or orange pigmentation, time in storage, ideal storage temperature and conditions, total sugars, and firmness of the pulp.
Geography/History
Maradol papayas are native to Mexico and Central America and are the most widely cultivated variety in Mexico. They make up 95% of the Mexican papaya production. 3 to 4-pound fruits are exported all over North and South America and can be found in stores nearly year-round. Unfortunately, due to the perishable nature of papayas, they cannot be shipped abroad. Growers and seed developers are working together to create a hybrid of the Maradol papaya, that will withstand a 15-day boat ride. Several Maradol hybrids are in development including the Maradol Cera, Intense, and CW3 varieties.
Yesifrut
3122564436
Maradol papayas develop yellow skin that may display green specks while ripening. The fruits have a firm yet soft interior and weigh between 3 to 5 pounds with a length of 30 to 35 centimeters. Their flesh is juicy, bright salmon-pink or red, and emits a musky scent. When fully ripe, the papayas offer a mild, sweet flavor, complemented by edible black seeds with a spicy, peppery taste.
Red fresh papaya at Whole Farms Market in Sydney Australia …..Maradol papaya can be halved, scooped, or cut into pieces for various uses. It pairs wonderfully with tropical fruits, citrus, chiles, coconut, or strong cheeses. Sprinkle slices with lime or lemon to enhance its flavor. It is a great choice for kabobs or as an edible garnish. The fruit can ripen at room temperature but keeps longer when refrigerated or frozen. Prepared papaya stays fresh in the fridge for up to 2 days.
Red papayas in season!...Maradol papayas, also known as Red Maradol, are among the most nutrient-dense fruits worldwide. Packed with vitamins A and C, beta-carotene, and folate, they also provide essential minerals like calcium, magnesium, and selenium. Beyond their fruity flesh, the seeds are equally nutritious, supporting liver, cardiovascular, and digestive health while offering anti-inflammatory properties.
Maradol papayas are native to Mexico and Central America, representing 95% of Mexico's papaya production. These papayas, typically weighing 3 to 4 pounds, are exported widely throughout North and South America and are available year-round. However, their perishable nature limits international shipping. Growers are developing hybrids like Maradol Cera, Intense, and CW3 to endure longer shipment times.
In 2005 and 2006, a study established the best ripeness for Maradol papayas. It emphasized how skin pigmentation changes—like the percentage of green, yellow, or orange—are key indicators of harvest readiness. Optimal ripeness is also influenced by storage time, proper temperature, total sugar levels, and the pulp's firmness. These parameters help ensure the papayas reach consumers with the best flavor and texture.
Euro supermercado Jardines De Llanogrande
Km8, Via Don Diego, Llanogrande Rionegro Antioquia
0344440366
Maradol papayas: These large, elongated fruits weigh between 3 to 5 pounds and grow up to 35 centimeters long. Their thin, leathery skin transforms from yellow to orange when fully ripe. Inside, the salmon-pink or red flesh is both firm and juicy, offering a mild, sweet flavor with a musky scent. The small black seeds are edible and bring a spicy, black pepper-like taste, adding an unexpected twist to the fruit.
Maradol papaya is versatile and can be eaten raw as a snack or dessert, blended into smoothies, or used in green salads, fruit mixes, or as an edible garnish. It pairs well with citrus, tropical fruits, chiles, coconut, and even strong cheeses. Enhance its flavor by adding lemon or lime juice. Store it at room temperature to ripen, refrigerate to slow the process, and keep prepared papaya in the fridge for up to 2 days or freeze for longer storage.
Carulla Llanogrande
(+57) 305 261 44 67
Maradol papaya is a Mexican variety of papaya, often referred to as Red Maradol. It stands out as one of the most nutrient-packed fruits worldwide. Rich in vitamins A and C, beta-carotene, potassium, and folate, it also contains essential B-complex vitamins and minerals like calcium, magnesium, and selenium. Its seeds offer added nutrition benefits, supporting digestive, liver, and cardiovascular health.
Tienda Éxito Avenida Colombia
Cra. 66 ##No. 49 - 01 Medellin Antioquia
+57 (4) 605-0307 [email protected]
Maradol papayas are native to Mexico and Central America and represent 95% of Mexico's papaya production. These 3 to 4-pound fruits are exported extensively across North and South America and are available nearly year-round. Efforts are underway to develop hybrids such as Maradol Cera, Intense, and CW3, designed to endure longer shipping times, including up to a 15-day boat ride, preserving their quality for broader distribution.
Carulla viva palmas
(305) 267-0683
Maradol papaya: Mexico established quality standards for Maradol papayas in 2007 to ensure optimal harvesting for fresh consumption. These standards are based on factors such as skin pigmentation (green, yellow, or orange), storage duration, ideal temperatures and conditions, sugar content, and pulp firmness. The distinction between physiological and consumer maturity is critical for achieving the best ripeness for consumption.