There are two kinds of papaya: green papaya (the skin is blue and will not change color after a long time. The pulp is milky white and contains a small amount of pearl white seeds. )

Cooked papaya (the peel is cyan or orange-yellow, and cyan will turn into orange-yellow ribbon spots at room temperature. The flesh is light orange to dark orange, and the seeds are black)

Green papaya is easy to choose, the skin should be smooth, the cyan should be bright, and there should be no spots.

Cooked papaya should be light to the touch, so that the pulp of papaya is sweeter. Papaya, which feels heavier, is generally not fully mature and tastes bitter. The peel of papaya must be bright, orange should be uniform, and there should be no spots. Also, when choosing papaya, you should gently press its skin, and never buy loose skin. Papaya pulp must be strong.

The general way to choose papaya is this: if you want to eat the papaya you bought that day, choose the melon body that is all yellow and transparent, and gently press the belly of the melon, which feels a little soft and is ripe. Choose papaya with a big belly. A big belly proves that papaya is thick, because the most delicious part of papaya is the belly. You can also look at pedicels. If it is just picked papaya, the pedicel will flow like milk. You can tell whether a melon is fresh by its stalk. Melons are bitter when they are not fresh. The melon body should be smooth, and there are no traces of falling or touching. If you hold it in your hand, it will fall off, which means there is too much juice. How to eat: The simplest way to eat papaya is to cut it into four petals and remove the seeds. But papaya is diuretic, and people who can't stand it will urinate more. You can simply process it and eat it.