Bright yellow fruit about the size of a solo papaya, but with strongly lobed longitudinal segments. Fruit flavor is tart, and sugar is often sprinkled on the fruit before eating.
Fast-growing, herbaceous "tree" very similar to the common papaya, but hardier--withstanding light frosts. One tree may produce up to 50-60 fruits per season.
Hardy to the upper 20's (F).
Grows to 10-30ft. Culture and care is similar to the papaya. Male and female flowers are borne on either the same plant or different plants, although most plants are dioecious. Naturally grows in a cool tropical-subtropical climate with annual temperatures between 50-75F. Enjoys lots of rainfall.
By seeds. Male, female and bisexual plants may sprout.
Usually cooked or used as a vegetable, but is also edible raw.
Native to northern South America in higher elevation areas of the Andes Mountains up to 8000ft+. Occasionally cultivated in Colombia, Bolivia and Peru.
Oak Leaved Papaya