Monday, 21 December 2015
Fruits of Thailand - 16 - Papaya - 'ma la kaw' - มะละกอ
Plate 1. - PAPAYA - ma la kaw / ma la gaw - มะละกอ
This long, oblong fruit was imported to Asia from Mexico over 400 years ago. When they are still green and sour, they are used as the prime ingredient of the popular Thai dish 'Som-Tam'. The green papaya is cut into thin strips, and then pounded in a mortar, with other ingredients, such as Limejuice, Garlic, Chilies, Dried Prawns, Raw Crab, or Salted Fish.
When the fruit is ripe, it turns yellow, or orange. Cut the fruit open with a knife, scrape out the seeds, and then scoop out the mellow tasting fruit. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an amber to orange hue. The fruit’s taste is vaguely similar to pineapple and peach, although much milder without the tartness.
The ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews. It also has a relatively high amount of pectin, which can be used to make jellies.
REFERENCES: - Phuket - Thai Fruits, and Baan Ajarn - Fruits of Thailand.