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Exotic Fruits of Thailand - Papaya

If any fruit might deserve durian’s reputation for tasting vile, it is papaya. Diced papaya has a baby’s nappy smell. But, if you liquidize the orange, melon-like black-seeded tropical fruit in a shake, its flavor calms down. In fact, it actually tastes nice. Better yet, if you have been eating too many flabby, colon-blocking pork baguettes and need a detox, papaya is superb on that front – a natural laxative. If you are daring, try the sweet, tart and spicy papaya salad (som tam): a popular Thai dish that is an acquired taste, you may find.

Common name : Payaya
Thai name : Ma-la-gor
Scientific name : Carica papaya L.

Varieties

Kaeg-dahm

Shape : cylindrical with a pointed tip.
Color : when ripe-reddish orange; flesh-red.
Taste : firm and sweet

Kaeg-nuan

Shape : cylindrical
Color : when ripe-yellow; flesh-yellowish orange.
Taste : sweet

Preparation and eating

1. Use a knife to slice the fruit crosswise into rings.
2. Peel with knife.
3. Remove the seeds.
4. Cut into pieces for eating.

Nutritional value : High vitamin A and C

Fruiting season : All year

Uses : Eating fresh and canning. It is widely consumed as fresh fruit but is also featured in Thai cuisine in dishes such as the Papaya Salad - Som Tam, a light curry without coconut milk called Kaeng Som, or boiled and served with nam prik, a chilli dip.

Storage : Keep the fresh fruit at room temperature ( 25-30 Celsius degree ), it can be kept for 3-4 days.

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