The mountain papaya is native to the Andes of northwestern South America. The fruit has five broad longitudinal ribs from base to apex. The fruit pulp is edible, similar to papaya. It is usually cooked as a vegetable, but is also eaten raw.
Names
Scientific
Vasconcellea pubescens
Synonym
Carica pubescens
Vasconcellea cundinamarcensis
English
Chamburo
Mountain papaya
Mountain paw paw
Papayuelo
Dutch
Bergpapaya
Spanish
Chamburo
Papaya de tierra fría
Papayuela
Taxonomy
Order
Brassicales
Family
Caricaceae
Genus
Vasconcellea
Species
Vasconcellea pubescens (Mountain papaya)
Basic information and facts
Origin:
The mountain papaya is native to the Andes of northwestern South America (from south Colombia south to central Chile).
Distribution:
Annual, biennial, or perennial:
Flowers:
Leaves:
Fruits:
The fruit is 6–15 cm long and 3–8 cm broad. It has five broad longitudinal ribs from base to apex. Fruits are first green but then are maturing yellow to orange.
Climate and weather:
It grows at altitudes of 1,500–3,000 metres (4,900–9,800 ft).
Pollination:
Height:
Spacing:
Propagation:
Uses:
The pulp of the mountain papaya fruit is edible, similar to papaya. Usually it is cooked as a vegetable, but it is also eaten raw.
Crop categories
Fruits
High altitude crops
Minor crops
Subtropical crops