“According to our consumer taste tests, the perfect papaya is red, small or hand-sized, fewer seeds, a velvety texture, and sweet caramelised rockmelon and banana flavours,” said Dr Heather Smyth from the Queensland Alliance of Agriculture and Food Innovation (QAAFI), a partnership between The University of Queensland (UQ) and the Queensland Department of Agriculture and Fisheries (DAF).

Despite being rich in anti-cancer components and often described as a ‘superfood’, papayas are off the menu for many consumers, due to perceptions of the fruit’s pungent taste or aroma.

“Papayas are super healthy – full of carotenoids and anti-cancer compounds such as isothiocyanates, in the flesh and seeds – but there are perceptions of them being expensive and having a bad flavour,” Dr Smyth said.

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