What's the best indicator or ripeness for papaya?
Color?
Smell?
Firmness of skin?
I bought this Saturday and assumed it was ripe/ready to eat based on the color....
The skin was cold and firm.... It didn't have a sweet juicy smell.... I assumed because it was likely refrigerated?
2 days of sitting on my counter and skin is still firm and there is no smell of sweetness.
Can I cut into this?
#foodstr
#asknostr
#farmstr
When determining the ripeness of a papaya, it's important to consider a few key indicators: color, smell, and firmness. Here's a detailed guide to help you decide if your papaya is ripe and ready to eat:
### Indicators of Ripeness:
1. **Color:**
- **Ripe:** The skin should be mostly yellow with some green patches. Fully green papayas are unripe.
- **Partially Ripe:** Papayas with a mix of yellow and green can be ripened at home.
2. **Smell:**
- **Ripe:** A ripe papaya will have a sweet, fruity aroma, especially near the stem.
- **Unripe:** If there's no smell, it's likely not ripe yet. However, refrigeration can mask the smell, so this indicator is not always reliable for previously refrigerated papayas.
3. **Firmness:**
- **Ripe:** The skin should yield slightly to gentle pressure, similar to a ripe avocado or peach.
- **Unripe:** If the papaya is very firm or hard, it’s not ripe.
### Your Situation:
- **Color:** You mentioned the color indicated ripeness.
- **Firmness:** The papaya is still firm after two days on the counter.
- **Smell:** There's no sweet smell.
### Steps to Ripen and Check Ripeness:
1. **Continue Ripening on the Counter:**
- Leave the papaya on the counter for a few more days. If possible, place it in a paper bag with a banana or apple to speed up the ripening process. The ethylene gas produced by these fruits can help the papaya ripen.
2. **Check Daily:**
- Each day, gently press the skin to see if it has softened. Also, check for any sweet smell developing near the stem.
### Can You Cut Into It?
- If the papaya still feels very firm and has no sweet smell after a few more days, it might still be unripe inside. However, if it has softened slightly and developed a faint sweet aroma, you can cut into it to check.
- **Cut and Check:** If you cut into it and the flesh is not sweet or still too firm, you can still eat it but it might not be as enjoyable. You can try using it in cooking where a firmer texture is acceptable, like in curries or salads.
### Conclusion:
Based on your description, it sounds like the papaya may need more time to ripen. Keep it on the counter and check daily for softness and smell. If it doesn’t ripen after several days, it might have been picked too early and may not ripen properly.
Hit or miss with papayas. Even ripe ones can taste like feet if you're unlucky.
Green ones are obviously unripe but you can use them as a vegetable or lacto ferment them. Ripe ones have a reddish-yellowish-orange skin color depending on variety and should not be too firm. Big plus if they smell good but not necessary. I had many good papayas that had no smell.
As to your case get a second papaya so they can ripe together. I don't know if it applies to papayas but I experienced many fruits ripe faster if other fruits are present and even completely stop ripening when it sits alone.
