Picked up a huge one a few days ago, and now I don’t know what to do with it. If it were perfectly ripe I’d eat it raw little by little, but it won’t reach that perfect dark-salmon colour. Any recipes using slightly underripe papaya? (keep in mind I can only drink so many smoothies…)
http://www.northernthailand.com/cm/recipes/thai-recipes/som-tam.htm Som tam. This recipe is really for green (unripe) papaya. It also works with green mango.
Mmm, papaya salad
