Wednesday, November 20, 2013

A LOT of people are having vast numbers of them this year, but many are posting on FaceBook and elsewhere that they don't know what to do with them, especially the varieties that never become sweet and flavorful regardless of how ripe, a quite common phenomenon that makes some people that they dislike papayas. Here are the ways that I and others are using large green papayas that have had the bitter skins and seeds removed: small raw chunks in salads for a nice crunch chunks added to Thai stir fry pickled kimchi chunks added to soups sliced, dipped in egg, breaded and fried varying versions of Thai/Vietnamese/Filipino green papaya salad

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