Health benefits of ripe papaya: Gynaecologist reveals if pregnant women should eat this fruit

Health benefits of ripe papaya: It is packed with vitamin C, hydration-supporting water content, fibre that eases pregnancy-related constipation, and carotenoids that boost antioxidant reserve (Image: Pexels)

Few fruits inspire as much debate during pregnancy as the golden papaya. Its soft texture, orange flesh, and sweet, tropical flavour make it a natural favourite for many. However, across generations in many cultures, the fruit, especially in its less-ripe form, has been shadowed by suspicion.

Health benefits of papaya

Elders advise avoidance, mothers pass on warnings, and expecting women often wonder if this everyday fruit hides an extraordinary risk. Dr Mannan Gupta, Chairman and HOD Obs and Gynae,  Elantis Healthcare, Delhi, shares, “Many expecting mothers who experience sluggish digestion or decreased appetite, a small serving of ripe papayacan feel instantly soothing." The issue is not the fruit itself, it is the stage of ripeness, the quantity consumed, and the individual pregnancy profile," Dr Gupta tells Moneycontrol.

From a nutritional perspective, ripe papaya is packed with vitamin C, hydration-supporting water content, fibre that eases pregnancy-related constipation, and carotenoids that boost antioxidant reserves.

Pregnancy complications

“For pregnant women with a history of miscarriage, preterm labour, or a latex allergy, it is still wise to be cautious and consult a doctor before reintroducing papaya,” informs Dr Gupta. He adds, “For others, a small portion of fully ripe fruit, soft, fragrant, sunset-orange, is generally considered acceptable. The strongest evidence against papaya comes from its unripe form, not the ripe slices sold in fruit bowls or breakfast spreads.”

According to a PubMed study, researchers exploring papaya’s safety in pregnancy found that ripe papaya did not produce harmful effects in pregnant rats, while unripe papaya latex showed distinct uterine-contracting activity. This contrast between ripe and unripe fruit can be a reason that explains years of cultural caution. The traditional aversion wasn’t about papaya in general, it was about the specific compounds concentrated in unripe papaya.

The chemistry behind the concern lies in papaya’s latex, rich in enzymes such as papain. In unripe or semi-ripe fruit, latex levels are higher, and animal studies have shown that this latex can behave similarly to substances known to stimulate uterine contractions. Historically, that was enough reason for communities to err on the side of safety. But ripe papaya undergoes biochemical changes that greatly reduce latex content, making it nutritionally closer to other common fruits.

FAQs on the risk of eating raw papaya:

Raw papaya contains high levels of latex, which includes enzymes like papain that can stimulate uterine contractions.

It's best to avoid raw or semi-ripe papaya during pregnancy due to the potential risks associated with its latex content.

Ripe papaya, which has undergone biochemical changes reducing latex content, is generally considered safe in small portions.

Yes, especially if you have a history of miscarriage, preterm labour, or a latex allergy.