The mountain papaya (Vasconcellea pubescens) also known as mountain pawpaw, papayuelo, chamburo, or simply "papaya" is a species of the genus Vasconcellea, native to the Andes of northwestern South America from Colombia south to central Chile, typically growing at altitudes of 1,500–3,000 metres (4,900–9,800 ft).

[citation needed] Vasconcellea pubescens is interfertile with other highland papayas giving it a lot of breeding potential.

[2] V. pubescens is sensitive to cold: the stem and leaves could be affected leading to complete plant death when temperatures fall below 2 °C (36 °F).

[8] The mountain papaya requires a well drained soil and well established plants can tolerate prolonged drought periods.

[11] In general this species is resistant or tolerant to most pests and diseases which is why it is popular in breeding programs for crop improvement.

[citation needed] The mountain papaya fruit is normally eaten cooked, although some people do eat it raw.

[2] Since it has a naturally sourish pulp, it is usually sweetened with sugar or used in preserves, jams, juices, and ice creams.

[3] The aroma of the fruit is considered to be one of the most important attributes since it is very strong and fruity, due to the complex volatile compounds in the flesh.

[2] So far the species has been commercially cultivated in Chile, Sri Lanka, Indonesia, East Africa, and the southeastern United States and islands.

[7] They have also been reported to treat diabetic foot treatments and gastric ulcers in several wounded models as well as reducing melanoma and metastasis levels in animal tumors.

[citation needed] Research has found promise in the use of proteolytic fractions from the unripe fruit in the treatment of wounds and ulcers.

[9] In Chilean mythology mountain papayas are said to have originated in the 16th century when a Spaniard, Juan Cisternas, fell prisoner to indigenous peoples in Norte Chico.

[14] The cultivated surface of mountain papaya almost disappeared after the earthquake and tsunami of 2010 in the Maule Region of Chile, mainly because natural growing areas of the species were salinized and damaged by seawater.

Mountain papaya has naturalized in New Zealand where it occurs in scattered open and shrubland communities on the north island.