papaya can be judged by its color, spots and colloid.

1. Color: When selecting ripe papaya, you can first look at a color of papaya. Usually, the yellower the color of papaya, the sweeter the taste of papaya, while the greener the surface, the less ripe it is and the taste is not sweet.

2. Spots: There are some small spots on the surface of papaya, which are basically ripe. When eating, the taste will be particularly sweet. However, it should be noted that the ripe papaya will be slightly rotten or spotted, so it can't be eaten. Pay attention when buying.

3. Gum: If there is that sticky gum on the surface of papaya, it is usually sweet. The sticky gum on its surface is actually sugar gum.

Morphological characteristics of papaya

Papaya is a shrub or small tree, 5-1 meters high, and its bark falls off in pieces; Branchlets are spineless, cylindrical, pilose when young, soon falling off, purple-red, biennial branches hairless, purple-brown; Winter buds are semicircular, with blunt apex, hairless and purple-brown.

The leaf blade is elliptic-oval or elliptic-oblong, sparsely obovate, 5-8 cm long and 3.5-5.5 cm wide, with acute apex, wide wedge-shaped or round base, prickly sharp serrations on the edge, and glandular teeth. When young, the lower surface is densely covered with yellow-white fluff, and soon it will fall off without hair. Flowers solitary in leaf axils, pedicels short and thick, 5-1 mm long, glabrous; The flower diameter is 2.5-3 cm; Calyx tube bell-shaped outside glabrous. The fruit is oval, 1-15 cm long, dark yellow, woody, fragrant and short. Flowering in April and fruiting in September-October.