The papaya (Carica papaya), deliciously sweet with musky undertones and a soft, butter-like consistency, It is dark green in colour at first, but as the papaya ripens, it changes to bright yellowish or orange. Inside, the thick juicy flesh has a soft melting quality, and may be yellow or pink. It has a delicate aroma and delicious flavour. The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. Papayas offer not only the luscious taste and sunlit colour of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium and magnesium; and fibre. Papayas may be very helpful for the prevention of atherosclerosis and diabetic heart disease. Papaya may be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu. Ripe papayas should be stored in the refrigerator and consumed within one or two days, so you can enjoy their maximum flavour. For the most antioxidants, eat papaya fully ripened. Papaya is not only one of the most easily digested fruits, but also aids the digestion of other foods. The juice of the raw papaya, being an irritant, is useful in several skin disorders.