<>Originally from southern Mexico, Central America and northern South America, the papaya is now cultivated in most countries with a tropicalIndia, South Africa, and the Philippines. The primary use of the papaya is as an edible fruit. It is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked usually in curries, salads and stews.
Papaya is rich in an enzyme called papain (a protease which is useful in tenderizing meat) and other proteins. Its utility is in breaking down the tough meat fibers and it has been utilized for thousands of years in its native South America. It is included as a component in powdered meat tenderizers. The papaya enzyme, papain, is also marketed in tablet form to remedy digestive problems. Source
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