raw papaya

What is raw papaya? glossary | benefits | uses | recipes with raw papaya | Viewed 29407 times
Also known as
Green papaya

What is raw papaya, kacha papita, green papaya?


Raw papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn't know that it was mild and timid; you remember it only as bold and spicy.


How to select raw papaya, kacha papita, green papaya


Unripe papayas are readily available in various sizes and shapes during the summer at markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible. Any very firm unripe raw papaya can be used for the recipe. Even green fruits will eventually ripen and turn soft if allowed to sit around for some time.

Culinary Uses of raw papaya, kacha papita, green papaya

parathas using raw papaya

raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images. 

raw papaya paratha recipe  is a unique Indian bread with delightful spices which are sure to awaken your senses. Learn how to make papaya stuffed paratha. 

 Papite ka paratha has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common spices, which works perfectly with the raw papaya. The addition of coriander boosts its aroma and flavour further. 

raw papaya used in Indian pickles

raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar | with 13 amazing images.

 

raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar is an instant pickle with loads of flavours to enjoy. Learn how to make green papaya achar.

 

To make raw papaya pickle, combine the garlic, mustard seeds, green chillies and salt in the mortar and pestle and crush till coarse. Combine the papaya, garlic- mustard seeds coarse mixture and lemon juice in the deep bowl and mix well using your hands. Serve immediately or store it in an airtight container in the refrigerator and use as required.


" Raw papaya salad is very popular. There are many ways to make raw papaya salads, with varying degrees of hotness, sourness and sweetness.
" The salads are made by bruising julienned raw papaya with garlic and very hot peppers in a large clay mortar with a wooden pestle, then seasoning with lime juice and other flavorings.
" The raw salad is an tasty accompaniment to Fafda Ghatia - loved by Gujju's

How to store raw papaya, kacha papita, green papaya


Raw papayas should be stored in the refrigerator and can be consumed within a week.
For more shelf life, keep it in covered in a plastic bag, and use as desired.

Health benefits of raw papaya, kacha papita, green papaya

Raw papaya is picked when it is unripe and thus it has more enzymes than the ripe papaya. Its enzyme papain acts as an antioxidant and helps protect the heart. This enzyme is also known and aid in digestion. It is known as a laxative and helps to relieve constipation. It helps to cleanse our body, reduce the toxin level and delays the onset of ageing. It is exceptionally a good source of vitamin A – a nutrient which is necessary for good vision and a glowing skin. With plentiful of vitamin C, raw papaya is an immune boosting vegetable too. Being low on calorie count, it is a boon for weight watchers. Its phytochemicals compounds possess anti-inflammatory properties. 
Chopped raw papaya
Raw papaya should be peeled first using a sharp knife. Take a sharp knife, slice it 1/2 inch from the top and bottom. Cut the raw papaya into half with a sharp knife. Cut the half portion into another half and remove the seeds from centre and discard them. Place one portion of the raw papaya on a chopping board with the hollow part facing downwards. Now cut vertically at approx. 1/4 inch to 1/2 inch intervals to form thin or thick slices. Line all these slices together and cut approx. 1/4 inch to 1/2 inch intervals horizontally to get chopped raw papaya. If the recipe calls for the ingredients to be "roughly chopped," make the pieces slightly larger.
Grated raw papaya
Raw papaya should be peeled first using a sharp knife. Take a sharp knife, slice it 1/2 inch from the top and bottom. Cut the raw papaya into half with a sharp knife. Cut the half portion into another half and remove the seeds from centre and discard them. Using a thick or thin grater, grate the raw papaya. Ensure that the inner most part of the raw papaya is not used, as it might be bitter. The grated papaya is generally used to make salads, koftas etc.
Raw papaya cubes
Raw papaya should be peeled first using a sharp knife. Take a sharp knife, slice it 1/2 inch from the top and bottom. Cut the raw papaya into half with a sharp knife. Cut the half portion into another half and remove the seeds from centre and discard them. Place one portion of the raw papaya on a chopping board with the hollow part facing downwards. Now cut vertically at approx. 1/2 inch to 1 inch intervals to form thick slices. Line all these slices together and cut approx. 1/2 inch to 1 inch intervals horizontally to get raw papaya cubes.
Raw papaya juliennes
Wash and peel the raw papaya, remove the top and bottom and cut into half vertically. Remove the seeds and lightly scrape out the inner part.
Using a sharp knife make long vertical cuts to get about 1/8-inch thick slices. Cut these slices into 3 or 4 pieces, depending on the size of the papaya and then cut the pieces into thin strips like match sticks. These juliennes are used in salads.

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