Ripe papaya fruit may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age.

Papaya flowers, leaves, roots, and seeds are also edible, but there is limited research on the safety of these foods for babies and toddlers. The same goes for young papaya, also known as green papaya or unripe papaya. Consider waiting until your child is older and has developed advanced eating skills to serve the unripe fruit and other parts of the plant.

Papaya originated in Central America before it was taken by European colonizers to Africa, Asia, and Australia, where it is sometimes called papaw. Today the fruit tree thrives wherever skies are sunny, temperatures are consistently warm, and there is plenty of rainfall to plump up the fruit. Papaya can be eaten raw, like a melon when it is ripe, or cooked like squash when it is still young, firm, and green. As young papaya fruit ripens, its pulp softens and its green skin fades, some to a pale yellow, others to deep gold with blushes of pink. The aroma of papaya fruit also changes as it ripens, at first bright and sweet, then increasingly earthy and musky as the fruit overripens. The pronounced smell comes from papain, a plant enzyme that helps our bodies break down proteins and that can be used in marinades and rubs to tenderize meat.

Yes. Ripe papaya fruit is packed with vitamins A and C—essential nutrients to support your baby’s eyesight, immune system, and skin. Vitamin C also helps your baby absorb iron from plant-based foods, and papaya has loads of vitamin C, even more than apples, bananas, and oranges.  The fruit also offers plenty of B vitamins for energy, vitamin E for stronger cells, and fiber for a healthy gut.

It would be wise to start with ripe papaya fruit and wait until your child is older to serve green or unripe papaya. While information and research are limited, studies show that unripe papaya fruit contains more latex and papain than ripe papaya, which can act as irritants (these may also promote contractions in pregnant women).  Animal research also suggests that the seeds or seed extract may not be safe for expecting moms. 

★Tip: Always wash ripe papaya. The fruit is commonly sprayed with pesticides, and washing the skin before cutting through it can help minimize your baby’s exposure to toxins.   

It depends. Ripe papaya that is soft and gives under pressure shouldn’t pose any unusual risk. Green or unripe papaya, however, is firm and slippery—two qualities that can increase the risk of choking. As always, be sure to create a safe eating environment and stay near your baby during mealtime. Check out our age-appropriate serving suggestions!

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Papaya is not a common allergen, although individuals with cashew, pistachio, mango, latex or kiwi allergy may be sensitive to papaya.  Some individuals may also be sensitive to papain, an enzyme in the papaya plant.   As you would when introducing any new food, start by offering a small quantity on its own for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.