Key Ingredient
STAR-BULLETIN / 2001
It's generally not a good idea to eat fruit that isn't ripe, with the exception of green mango, pickled, or green papaya paired with a refreshing sweet-sour sauce. Key ingredient: green papaya
The latter may not be consumed as commonly as the former, but green papaya can be a very satisfying dish if prepared with the right ingredients. Like green mango, green papaya is vastly different in taste and texture from its fruity, ripe cousin.
The basics: Green papaya is an Asian variety of papaya that is consumed unripe and eaten as a vegetable rather than a fruit. This particular variety grows readily in Southeast Asia and is a favorite ingredient in Thai and Vietnamese dishes. Although green papaya is similar in shape on the outside to the fruity papaya, it is generally larger and heavier than the common Solo variety. The inside flesh is a light, creamy green, with seeds that are white rather than black.
Green papaya has a mild, slightly sour taste with a crunchy texture. It has none of the sweet flavor or aroma that ripe papayas possess. Green papaya is also known to aid in digestion because of its high enzymatic quality.
Selecting: Look for smooth-skinned, dark green papayas with no trace of yellow or orange. The papaya should be very firm and heavy for its size. Watch out for bruises or soft spots.
Storing: Store green papaya in the refrigerator for up to a week to prevent it from further ripening.
Use: Peel the green rind, then cut the papaya in half and scrape and discard seeds. Shred or use a Japanese mandolin to slice papaya into thin strips. The shredded papaya can then be used in salads with a Thai or Vietnamese-based dressing, in savory pancakes or may be stir-fried with tofu.
Where to buy: Green papaya is available year-round but is not readily available in supermarkets. Chinatown is your best bet, with green papayas priced at around 99 cents a pound. Shredded and ready-to-use green papaya is also available at 99 Ranch Market in plastic containers in the produce section.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
