green papaya
Also known as: raw papaya, unripe papaya, kacha papita, som tum papaya, omikkai, pappayi, green pawpaw
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Also known as: raw papaya, unripe papaya, kacha papita, som tum papaya, omikkai, pappayi, green pawpaw
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
The skin should be completely dark green with no yellow patches, and the fruit should feel very firm, almost like a rock, when squeezed.
Yes, it is commonly eaten raw in salads like Thai Som Tum, but it must be peeled and the seeds removed first.
Chayote squash, green mango, or jicama are the best substitutes due to their similar crunchy texture and mild flavor.
It contains an enzyme called papain which breaks down tough muscle fibers in meat, making it very effective in marinades.
Pregnant women are often advised to avoid raw green papaya because the concentrated latex it contains may trigger uterine contractions. Consult a doctor.
Peel the skin with a vegetable peeler, cut in half, scoop out the white seeds, and use a mandoline or julienne peeler to create thin shreds.
No, green papaya is neutral and slightly tangy with a crunchy texture, whereas ripe papaya is sweet, soft, and musky.
Yes, you can freeze it grated or cubed in airtight bags for up to 3 months, though the texture will soften upon thawing.
The most famous are Som Tum (Thai salad), Atchara (Filipino pickle), and various Indian curries or stir-fries.
green papaya is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
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