Papaya is one of the world’s most widely used fruits. Brazil, which is the second largest papaya producer (with an output of 1,517,696 tons, uses most of its production (86.5%) for internal consumption of fresh fruit pulp, which is well liked by the Brazilian population. However, as with most fruit, the seeds are discarded. Contributing to the search for new alternatives in the food industry, this paper aims to analyze the chemical composition of papaya seeds, their physicochemical characteristics, fatty acids composition, and the oxidative stability of the oils obtained from them. Three (3) papaya cultivars: Sunrise Solo, Golden, and Formosa, grown in the state of Paraíba, in northeastern Brazil, were investigated, looking at possible uses for these inedible residues, which are wasted by the tons.