Mountain Papaya (Vasconcellea pubescens) is native to the Andes mountains of South America from Colombia through central Chile. Found growing at elevations ranging from 4,800 to 9,500 feet, it is the hardiest of the papaya family. The fruits are edible, similar to papaya only not as sweet. They are usually eaten as a cooked vegetable, or raw sprinkled with a sweetener. Also known as Chilean papaya, mountain pawpaw, papayuelo, or carica. It is also used by gardeners in cool winter climates as a rootstock for commercial papaya cultivars as its roots can take cold soil temperatures without rotting.. Can take a light frost and also grows well in a greenhouse. Fast growing to 10- 30 feet if allowed.