Food & Drinks

Mountain papaya (also known as “papayuelo” or “chamburo”) is a tropical fruit native to the Andes in countries like Colombia, Ecuador, Peru, and Bolivia. Unlike common papaya, it grows at high altitudes between 1,500 and 3,000 meters and thrives in cooler climates. The fruit is elongated, with smooth yellow-orange skin and soft, tangy flesh.

The flavor of mountain papaya is tart and slightly sweet, often likened to a mix of passion fruit and lime. While it can be eaten raw, it is more commonly cooked or processed into jams, sauces, or juices to balance its acidity. The seeds are typically discarded due to their bitterness. Mountain papaya pairs well with other tropical fruits like mango and pineapple and complements savory dishes when combined with meats such as pork or chicken. It is also a popular ingredient in desserts and smoothies.

Nutritionally, mountain papaya is low in calories and rich in vitamin C, potassium, and fiber, making it an excellent choice for a healthy diet. Its enzyme content aids digestion and supports immune health. In traditional Andean cuisine, it is often simmered with sugar and spices to create a candied treat.