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Maradol Papayas


This is the most widely cultivated papaya in Mexico, which covers approximately 95 percent of production. Maradols can bring new life to a wide variety of your usual dishes.

Appearance & Flavor

Maradols are large, elongated fruits with thin skin. When they ripen, they turn from green to yellow and orange with green speckles. When stored at room temperature, they’ll only take a few days to become ripe, but if you refrigerate them, that process will take more time. The flesh is juicy, sweet, and mild which is a range of beautiful pink to red. Inside, you’ll also see small, shiny black seeds that are indeed edible and taste a bit peppery. Avoid papayas that are bruised or blemished when buying them.

Ways to Enjoy

Looking for a relish that is both sweet and tart? Take a look at this papaya and pineapple pair. It can be eaten raw or used in desserts, salads, smoothies, juices, and sauces. It also works wonderfully as a garnish or as a marinade for a meat dish.

Availability & Origin

These papayas are grown in Central America and Mexico all year long, though they peak between the late fall and early spring.


When whole and ripe, eat them within a few days, and after preparing them, store them in the fridge in an air-tight container for about three days