A fruit far more versatile than one might think

Pick up a papaya and give your immune system a boost thanks to an abundance of vitamins, minerals and beta carotene.

Just 200g of raw papaya contains 150% of the recommended daily intake of vitamin C as well as 31% of vitamin A and 10% of potassium.

From tart jams to a sweet kick in a curry, it's a great addition to both sweet and savoury recipes and can turn the dullest dishes into favourites.

Check out these seven facts about the versatile papaya fruit.

1. Papaya is called a papaw in Australia and other parts of the world. However, in the United States, the pawpaw is a indigenous, mango-shaped fruit.
2. The papaya is botanically a berry. It may look like it grows from a tree, but the papaya is actually the fruit of an herb.
3. Papaya is a natural meat tenderiser as it contains papain, which breaks down tough meat fibres. Papaya King, a New York City fast food chain, was the first to start a craze of serving papaya juice with hot dogs back in 1932.
4. Papaya is a tropical plant that grows in warm climate and is highly susceptible to frost. With large fronds sprouting from the top like a crown, the papaya tree looks a bit like the palm, especially when the fruit clusters near the top.
5. India is the world’s top producer, growing 38% of papayas globally. However, when it comes to exports, Mexico, Brazil and Belize lead the way.
6. Papayas are highly perishable and once they ripen, they won’t last long unless refrigerated, and even then, no longer than a week or two.
7. Most people eat papaya raw, sliced up the fruit into cubes, discarding the skin and seeds. In Thailand, they shred green papaya raw and serve in a salad called Som Tam with fish sauce, lime, sprouts, vegetables and fresh herbs.