In order to diversify the use of papaya in Panama, a research project was implemented to develop a series of products based on the peels, pulp and seeds of Carica papaya L., variety “Chola Roja”. This study focused on the development of a pickle type product from the pulp in the form of papaya fingers or shreds. After carrying out many trials with different ingredients, sensory evaluation and parameters such as pH and Brix, a distinct recipe was developed for possible commercialization of the product. Storage study of the pickled papaya fingers packed in stand-up plastic pouch indicated a shelf-life of 7 months under air-conditioning (22ºC ± 2ºC) and 19 months under refrigeration (4oC ± 1ºC).