This article is about the mountain papaya or mountain paw paw (Vasconcellea pubescens) of the Andes. For the papaya (Carica papaya) widely cultivated throughout the tropics, see Carica papaya. For the Eastern North American tree (and fruit) called "pawpaw", see Asimina triloba.
The mountain papaya (Vasconcellea pubescens) also known as mountain pawpaw, papayuelo, chamburo, or simply "papaya" is a species of the genus Vasconcellea, native to the Andes of northwestern South America from Colombia south to central Chile, typically growing at altitudes of 1,500–3,000 metres (4,900–9,800 ft) m. It has also been known as Carica pubescens.
A ripe mountain papaya, whole and in cross section (Rift Valley Province, Kenya, September 2011).
The fruit is 6–15 cm long and 3–8 cm broad, with five broad longitudinal ribs from base to apex; it is green, maturing yellow to orange. The fruit pulp is edible, similar to papaya, and is usually cooked as a vegetable. It is also eaten raw.