Growing papaya: a tropical delight

Papayas bring a touch of the tropics to Southern California gardens, thriving in the right conditions. While they may seem exotic, papayas are surprisingly well suited to many parts of Southern California, particularly in frost free zones.

Hawaiian vs. Mexican Papayas: Hawaiian papayas, known for their smaller size and intensely sweet flavor, are ideal for USDA zones 10-12. These papayas typically weigh 1-2 pounds and have vibrant orange or yellow flesh. They are perfect for areas with mild winters and consistent warmth. Mexican papayas are larger and can reach up to 10 pounds. They have a milder flavor, but can tolerate cooler temperatures growing well in zones 9-11.

Soil, light, and fertilizer requirements: Papayas thrive in well-draining soil. They are susceptible to root rot, so be sure to amend heavy clay soils with compost. They require full sun for an abundant crop, so be sure to choose a planting location with at least 6-8 hours of sun. To ensure production of fruit, spread compost or aged manure at the base of the tree a couple of times a year.

Fruit: Papayas are extremely fast growing and can start producing fruit as early as 6-12 months after planting. Once fruit appears it takes 5-8 months to mature. A single papaya tree can produce several fruits a year. Papayas grow continuously, so you may find flowers, immature fruit, and ripe fruit on the tree. Ripe papayas are easy to identify as they turn green to orange and yield slightly when pressed. If you pick papayas too early they will lack flavor and sweetness. If you wait too long, the skin may turn black and begin to develop mold.

In San Diego, our Mexican papaya has been thriving for the past 3 years in a sunny spot. Our favorite way to enjoy the fruit is freshly sliced with a spritz of lime. Papaya also tastes great frozen and blended into a tropical smoothie. We often have more papayas than we can eat, so our chickens benefit from the abundance of fall fruit.