Papaya

Papaye

What it is

Its enzyme papain breaks down protein so effectively that the green fruit is used as a meat tenderiser across the tropics, and the leaves are wrapped around tough cuts overnight. The same enzyme is what makes an unripe one taste of almost nothing.

In the kitchen

A squeeze of lime is not optional — the fruit is musky and slightly flat on its own, and the acid lifts the whole thing.

Goes with

Lime Chili pepper Coconut milk Fish sauce Mint Ginger Yogurt Honey

Same species

Green papaya

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