GREEN PAPAYA

Green Papaya is the unripe, firm version of the larger, fully ripe papaya fruit. It has a smooth, green skin that turns yellow or orange when fully ripe. The flesh of Green Papaya is pale, firm, and less sweet than its ripe counterpart, with a mildly tangy flavor and a texture similar to that of cucumber or squash.

This fruit is commonly used in cooking, particularly in Southeast Asian cuisine. It is often shredded and used in salads, such as the popular Thai dish Som Tum, or cooked in soups, curries, and stir-fries. Due to its firm texture, it holds up well to cooking and absorbs the flavors of the dish. The fruit contains the enzyme papain, which is known for its tenderizing properties and ability to break down proteins.

Green Papaya is a good source of vitamins A, C, and folate, as well as fiber and antioxidants, making it beneficial for skin health, digestion, and immune function. It is often used in traditional medicine for its digestive benefits and its ability to promote wound healing. iT is grown in tropical climates, including parts of Central and South America, Southeast Asia, and the Pacific Islands. It is typically harvested when still green, before it ripens into the sweeter, orange flesh that is familiar in desserts and smoothies.