The Maradol species of papaya comes primarily from Mexico and Central America. A few hybrid varieties are produced in Brazil. Maradol papayas are large, long and rounded with a green or yellow skin color. Weighing in at 3 to 5 lbs. apiece, they are best when soft to the touch. Inside, you’ll find slippery black seeds and a sweet, juicy salmon-red flesh. Their mild flavor is usually enjoyed raw, sometimes with a squeeze of lemon juice or a dusting of shaved coconut or chili power. When selecting a papaya, look for yellow to green skin that yields to gentle pressure. Avoid soft brown spots or mold. Papayas will ripen at room temperature. A good source of fiber and vitamins C and A, papayas are also high in potassium and calcium and low in calories – about 55 per cup.