Exotic Fruits of Thailand - Papaya

• Common name : Payaya
• Thai name : Ma-la-gor
• Scientific name : Carica papaya L.

Varieties

Kaeg-dahm

• Shape : cylindrical with a pointed tip.
• Color : when ripe-reddish orange; flesh-red.
• Taste : firm and sweet

Kaeg-nuan

• Shape : cylindrical
• Color : when ripe-yellow; flesh-yellowish orange.
• Taste : sweet

Preparation and eating

• 1. Use a knife to slice the fruit crosswise into rings.
• 2. Peel with knife.
• 3. Remove the seeds.
• 4. Cut into pieces for eating.

Nutritional value : High vitamin A and C

Fruiting season : All year

Uses : Eating fresh and canning. It is widely consumed as fresh fruit but is also featured in Thai cuisine in dishes such as the Papaya Salad - Som Tam, a light curry without coconut milk called Kaeng Som, or boiled and served with nam prik, a chilli dip.

Storage : Keep the fresh fruit at room temperature ( 25-30 Celsius degree ), it can be kept for 3-4 days.