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Jane Ram replies (she's still having a little computer problem):
Pick your papayas as soon as they start to show a little yellow colour otherwise the birds will get there before you. The fruit will probably still be quite hard. You can use it at this stage – boil it in soup, grate it for salad, use it as a meat tenderizer (add a little any stew), put it on wounds, bruises, boils etc. It’s pretty versatile stuff.
But if you want to eat ripe papaya, wrap the fruit individually in newspaper and keep it until it feels soft. That stage probably takes a week or more at this time of year. Handle papayas carefully as they bruise very easily.
And if your papaya tree is reluctant to fruit, try driving a (preferably rusty) nail right into the trunk. No one knows why, but apparently it works like magic.
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