For most people, “papaya” is a just another ingredient in their shampoo, or the scent of their air freshener. For fruit-loving foodies, however, papaya is so much more.

If you’ve never actually seen a papaya fruit, it looks like a large melon. In fact, “big melon” is what it’s often called, although it’s not actually a melon at all. Either spherical or pear-shaped and sometimes up to 20 inches long, papayas - called “pawpaws” in the West Indies - are actually the fruit of a large, tree-like herb. And like most herbs, papayas have some truly powerful medicinal qualities to them, thanks to an abundance of antioxidants such as carotenes, vitamin C and flavonoids; minerals such as potassium and magnesium; and fiber. The star ingredient in papaya, however, is a digestive enzyme known as papain, which has been used to promote digestive health, treat sports injuries and alleviate allergy symptoms.

Of course, most people don’t eat papaya for digestion. They eat it because it’s delicious. It’s so delicious, in fact, that Christopher Columbus called it the “fruit of the angels” when he first tasted it in the New World. Never tasted one? Think of a sweet yet somewhat musky tasting cross between a cantaloupe, a peach and a pineapple. That’s how the flesh tastes. The seeds, on the other hand - which are also edible - taste peppery and somewhat bitter.

Papayas are delicious for your eyes, too. They’re green or yellow outside and a rich shade of orange inside, with shades of pink and yellow, too. The most visually interesting parts of the fruit, however, are the round black seeds, which are encased in a gooey, gelatinous substance.

If you’re now interested enough to buy your first papaya, here’s what you need to know to choose and eat the perfect pawpaw:

•  The pear-shaped papayas in U.S. markets are usually about 7 inches long and weigh about one pound, although you may encounter some Mexican papayas that are much larger and more spherical in shape.
• Available year-round, properly ripened papaya is more yellow - or orange, even - than green and should feel soft when you squeeze it, like a ripe avocado.
• Although the skin is edible, most people prefer to scoop the pulp out of the papaya shell like they would an avocado. The fruit can be eaten raw or boiled and eaten like a vegetable. For dessert, try it in homemade ice cream or sorbet, or as a substitution in any recipe that calls for mango.
• A note of caution: If you have a latex allergy, avoid papayas, which often release a latex fluid if they’re picked before they’re ripe.