Green papaya

Papaye verte

What it is

The unripe fruit is loaded with papain, the protein-splitting enzyme sold in tins as meat tenderiser, and the reason cooks from Mexico to Laos wrap tough meat in papaya leaves or rub it with the green flesh. Ripening destroys the enzyme, so the tenderising fruit and the breakfast fruit are two separate purchases.

In the kitchen

Peel, shred, then rinse in cold water and wring the shreds in a cloth — the milky latex is bitter and leaves the salad slippery. Dress it at the last moment: the papain will start softening any protein in the bowl.

Goes with

Fish sauce Lime Chili pepper Peanut Garlic Dried shrimp Palm sugar Tomato

Same species

Papaya

Something wrong here, or missing? Tell us