-
 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. |
