What is the difference between green papaya and the “regular” papaya (the one that usually appears orange or yellow)? If you assume they are different varieties, you are mistaken.
True, there are many papaya varieties, and naturally some are harvested and marketed specifically as “green papaya.” But that is not the real point. What we are talking about here is something much simpler and perhaps a bit surprising: when you buy green papaya, you are essentially buying an unripe papaya.
Who wants unripe fruit? After all, the papaya we have been taught to appreciate sometimes with effort, since it is still not a staple in every Israeli household is the ripe, orange-fleshed, sweet fruit that is perfect for smoothies and fresh juices.
So unripe papaya? What is the logic?
For me, two words justify everything: papaya salad.
If you are now wondering whether I am really suggesting that the sole reason to get your hands on green papaya is to prepare a salad you have probably never made at home, let me clarify. If you have the chance to buy green papaya (especially organic), you absolutely must make papaya salad.
It is a wonderful dish many of you have likely tasted it in Asian restaurants and it is much easier to prepare than you might think, provided you have green papaya in hand.
So, exceptionally, I will outline a recipe here or rather, the general framework of one. There are hundreds of variations, and I encourage you to explore more online.
Since our focus is green papaya, let us start there. As mentioned, green papaya is simply unripe fruit. We do not treat it like ripe papaya and we should not expect sweetness. Once peeled, what remains is a firm, pale, fibrous block.
In Asian cuisines, green papaya has several other uses as well. It is sometimes treated like a vegetable, similar to fresh bamboo shoots and can be added to broths, sliced into thin strips for stir-frying, or lightly steamed.
Those thin strips are exactly the foundation of papaya salad. There are special shredders for this task, but a simple vegetable peeler will do the job. Yes, it can be a little tiring but once you have shredded the papaya, you have already done most of the work.
To complete the salad, you will need peeled peanuts (available at any health food store or supermarket), freshly squeezed lime juice, and halved cherry tomatoes. You can also add fresh green beans or carrot strips. Add a teaspoon of sugar (palm sugar is traditional, but regular sugar works perfectly well), and the secret ingredient- fish sauce.
I know some people hesitate at that point. And yes, I will commit a small culinary heresy and say: if fish sauce truly is not your thing, soy sauce will do. But it is worth trying the original. The lime juice neutralizes the fish aroma, leaving only its deep, savory complexity. I also recommend adding a bit of lime zest for extra brightness.
Place everything in a large bowl and, using a pestle or even the bottom of a sturdy glass, gently pound and mix. The goal is to crush the peanuts slightly and soften the papaya strips. Once tender, taste and adjust with salt if needed.
And that is it. You really do not need anything more.
Enjoy.
