Pappaya

Thai: Ma-la-gor: Ma-la-ko Malakor

Scientific: Carica papaya L.

Season: All year

Pappayas are cylindrical in shape and turn a orange/yellow colour with streaks of red when ripe, though are often bought in their unripe green state. The ripe fruit is refreshing and very rich in flavour , the flesh varying from yellowish-orange to red but being sweet, juicy and full of vitamins. Eaten in this state it is often served with fresh lemon or lime squeezed over it. Two of the popular varieties are Kaeg-nuan and Kaeg-dahm ,the later having the redder firmer flesh. As an unripe green pappaya it is most popularly known in the making of Som-Tam,a fiery salad.using thin strips of papaya and grounding together with dried shrimp, garlic, and hot chilies. Pappaya is not native to Thailand though ithas been grown in Southeast Asia since the 16th century.

Preparation :

• Slice the fruit crosswise into rings.
• Peel with knife.
• Remove the seeds.
• Cut into pieces for eating.

Rambutan - Mangosteen - Guava - Pappaya - Bananas - Pomelo - Pineapple - Lychee - Roseapple - Longon - Watermelon - Custard_Apple - Mango - Sapodillo - Strawberry - Grapes - Lanzones - Jujube - Marian plum, plum mango - Oranges - Tangerine - Coconut - Jackfruit - Durian - - - - - - -

 

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