Papaya from Seed to Tree


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ripe papaya 

Ripe Papaya
Photo by Taylor Goggin

My love for papayas began about two years ago, during my work-trade farming experience in Hawaii. Having tried the fruit only once or twice from a supermarket I was not impressed by its bland, dirty sock like taste. Aka not a fan. When it was offered to me on the farm I cringed but gave it a go because hey, we’re growing everything we eat here, so why not? 

Juicy, sweet, and smooth like butter. I was shook to the core, “how can this be?!” my taste buds have been lied to all these years. How many other fruits and veggies have I been tricked to thinking they were a flavorless catastrophe? The answer to this is everything. Every single fruit and vegetable tastes 100x better locally grown than mass produced.

My main focus at the moment was papayas. When I returned home from my farming endeavors I took a good look at the small yet generous yard I had. It’s not a huge space but it’ll do. I had nothing planted, “an open canvas” I thought.



I recommend to anyone living in subtropical areas to take a ride to your local farmers market. I found loads of seeds, plants, and mature trees native to my area. I bought two papaya trees about knee high in length. They will grow exponentially and fruit within one year. Another reason why I’m obsessed with this tree at the moment.





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