Papaya Seeds Hawaiian Solo SUNSET non-GMO Super Sweet

Our non-GMO Hawaiian Solo Sunset Papaya is a salmon-pink flesh papaya, which is original cultivar from Hawaii. The Hawaiian ‘Solo’ papaya is called "Solo" because it’s small enough for one person to consume at one sitting, breakfast, lunch, dinner, or anytime, and not because the tree is short and "so-low." Hawaiian Solo varieties include Sunrise, Sunset, Waimanalo Low-Bearing (X-77), and Kapoho. Currently, we offer 3 out of 4 varieties of Hawaiian Solo, that is Sunrise, Sunset, and Waimanalo. Papaya is one of the fastest fruit producing tree. Hawaiian “Sunset” Solo Papaya produces only female or hermaphrodite (Male & Female) flowers, which make it 99% to bear fruit. It produces absolutely delicious Salmon-pink flesh fruit weighing about 1 pounds between 9 to 12 months. "Sunset" is a high-yield hybrid solo papaya selection with uniform, salmon-pink flesh. "Sunset" most resembles "Sunrise" solo but with more uniform fruits averaging about 15% smaller than "Sunrise." The yellow external skin color is more intense and develops somewhat earlier that the "Sunrise." "Sunset" fruits are also firmer than "Sunrise" and have two to four days longer shelf life than "Sunrise" when both are harvested at a similar stage of maturity. The flesh of the "Sunset" has a distinctive aroma and flavor. Sweetness, as measured by soluble solids, ranges from 12% to 17%. Forget about the papayas you purchased from your grocery store, they taste nothing like the one you grow in your back yard. Sunset Solo is a low-bearing variety maturing its fruit about nine months after transplanting at a height of 3 feet. This is an excellent variety for growing in ground or in a container. The Hawaiian Sunset solo papaya has beautiful red-orange skin and flesh, and it is very sweet. It also has a seed cavity that is very shallow, which makes removing seeds much easier than it is with other types of papaya. Uses The flesh of the ripe papaya is usually eaten raw. It makes an excellent breakfast or dessert fruit served with lemon or lime. In fruit cocktails or salads, it is usually combined with other tropical fruits or citrus fruits. A variety of products such as drinks, jams, marmalades, nectars, ice cream, sherbet, yogurt, and pie may be made from ripe papayas. Green papayas are sometimes cooked as a vegetable; they also can be pickled or candied. Papain, the protein-splitting enzyme found in green papaya, is extracted and sold commercially as a meat tenderizer. This tenderizing effect can also be achieved by laying slices of green papaya or green papaya skin on the meat and allowing it to stand for several hours. Papain extract is also used as a treatment for certain intestinal and digestive problems. Papaya seeds -have a mild, peppery taste and may be ground and used in place of pepper in salad dressings or in recipes calling for, mustard seed. Growing Papaya is grown from seed. Dry seed may be stored for a year or more in airtight refrigerated containers. Fresh seeds will usually germinate in 10 to 14 days. Seeds are sown either in containers or directly in the ground. Transplanting container-grown plants is usually limited to areas where there is dependable rainfall or supplemental irrigation. When direct-sowing, seeds are sown 1/4 to 1/2 in (63 to 127 mm) deep in each planting hole. Papaya grows well on many types of soil, but they must be adequately drained. Restricted soil drainage promotes root diseases. The optimum growing temperature is between 70 to 88o F. It can be cultivated in large pots and taken indoors during the winter. The solo papaya producing its first flowers approximately six months from seeding. Average height to the first flower is 32 inches above ground. Seeds produce a gender ratio of 66% hermaphrodite and 33% female. 

Mature height: 10-15 ft  (Semi Dwarf)