Most commonly used in Vietnamese and Thai cuisine, the green papaya is cooked and used as a vegetable before it reaches the mature, ripe stage. Even if left unrefrigerated, they will not ripen. Green papayas are eaten cooked in curries, salads and stews. It is never eaten raw because of its high latex content. Even for use in salads, it must first be peeled, seeded, and boiled until tender, then chilled.
The papaya is native to tropical Southern and Central America.

Unopened, a green papaya should remain fresh for up to two weeks from harvest. Once cut open, you can refrigerate for up to 4 days.

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