Raw Papaya (Green Papaya)
Raw Papaya, or "Ma-la-kor Dip", is treated more like a vegetable than a fruit in Thai cuisine. It is the indispensable foundation of Thailand’s national dish, Som Tum. Unlike the soft and sweet ripe version, raw papaya is prized for its structural integrity and its ability to absorb the complex flavors of lime, chili, and fish sauce.
Season: Available year-round; it is a kitchen staple in every Thai household.
Flavor & Texture: Neutral, slightly woody, and incredibly crisp. It has a clean, refreshing taste that provides the perfect "crunch" factor in salads.
Primary uses:
Som Tum (Thai Papaya Salad): Shredded into thin strips and pounded in a mortar with spices.
Kaeng Som (Sour Curry): Sliced into thick chunks and simmered in spicy-sour broth until tender.
Pickling: Often used in Asian pickles due to its firm texture.
Meat Tenderizer: Because of its high enzyme content, raw papaya skins or pulp are often rubbed on tough meats to make them soft.
Benefits:
Superior Digestion: Contains much higher levels of Papain than ripe papaya, making it a powerful natural digestive aid.
Gut Health: High in fiber and acts as a natural "broom" to cleanse the digestive tract.
Anti-Inflammatory: Helps reduce swelling and promotes faster wound healing.
Low Calorie: An ideal ingredient for weight loss diets due to its low sugar and calorie content.
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