Mountain papaya

Mountain Papaya

Mountain Papaya, scientifically known as Vasconcellea pubescens, is a species of fruit tree native to the Andes mountains in South America. It is also commonly referred to as Papayuelo, Chamburo, or Papaya de monte.

Description

Mountain Papaya is a small tree or shrub that can grow up to 5-10 meters tall. The leaves are palmately lobed with 5-7 lobes, each lobe being up to 30 cm long. The flowers are small and greenish-white, while the fruit is a large, oval berry with a yellow-orange skin.

Cultivation

Mountain Papaya is cultivated for its fruit in the high-altitude regions of Ecuador, Colombia, and Peru. It prefers a cool, humid climate and well-drained soil. The tree is propagated from seeds, which are sown in a nursery and transplanted to the field when they are about one year old.

Uses

The fruit of the Mountain Papaya is edible and is often used in cooking. It can be eaten raw or cooked, and is used in a variety of dishes, including salads, desserts, and sauces. The fruit is also used in traditional medicine in some cultures.

Conservation Status

The Mountain Papaya is not currently listed as threatened or endangered. However, like many other species in the Andes, it may be affected by climate change and habitat loss.

See Also

• List of fruits
• Andean cuisine
• South American cuisine

References

• Flora of the Andes
• Edible Plants of the Andes

External Links

• FAO: Mountain Papaya
• Tropical Plants Database: Vasconcellea pubescens