Green pawpaw, or green papaya - a staple in South East Asia but underused here in Australia. It's simply an 'underripe' pawpaw, but plenty of people prefer it this way - crunchy, fresh, with a mild taste that makes it a great vehicle for other flavours.
Pawpaws grow extremely well in our subtropical climate, so eating some while they're still firm and green is a great way to feel like you're getting two different crops/harvests from one tree - and avoid a glut of overripe fruit at the end!
BONUS: most green papaya recipes involve squeezing out excess moisture. The slimy liquid is packed with enzymes (which make it great for digestions) and is actually a great skin exfoliant, so we've included a DIY face mask below. Just don't slap the juice on as is - it's pretty strong and can hurt sensitive skin!
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This Thai classic is probably the best-known use for green pawpaws, and for good reason! A great sweet, sour and spicy side for any meal. |
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Achara: Filipino Papaya Relish Lots of crunch, a bit of sweetness and the tang of ginger-y brine - you'll want to put this on everything! |
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A hearty, gut-loving meal full of green pawpaw, aromatic spices and creamy coconut milk. |
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Green papaya brightening face mask Make your own face mask with just three natural ingredients you probably already have at home! |
Know an awesome recipe we should add here? Let us know on info@foodconnect.com.au!
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