Green Papaya

  • Common name: Green Papaya
  • Type: Citrus
  • Scientific name: Carica papaya
  • CHamoru: papåya
  • Filipino: papaya

Flavor profile: green- subtle sweetness; Ripe- very sweet

Best used as: green – soups/ salads; Ripe fresh


Tinolang Manok – Filipino chicken tinola


  • 2 lbs. chicken cut into serving pieces
  • 1 cup malunggay leaves
  • 1 cup hot pepper leaves
  • 1/8 teaspoon ground black pepper
  • 1 piece unripe papaya wedged
  • 6 cups water
  • 1 piece Knorr chicken cube (bullion optional)
  • 1 piece onion sliced
  • 4 cloves garlic crushed and chopped
  • 3 thumbs ginger julienne
  • 2 tablespoons fish sauce (patis)
  • 3 tablespoons vegetable oil


  • Heat oil in a pot.
  • Sauté garlic, onion, and ginger. Add the ground black pepper.
  • When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown.
  • Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.
  • Scoop and discard the scums and oil on the soup.
  • Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes.
  • Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!


Thai Green Papaya Salad

Recipe adapted to use local produce from Bon Apetit


  • 5 tablespoons fresh lime juice (or local lemon or calamansi)
  • 3 tablespoons (packed) palm sugar or golden brown sugar
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons dried shrimp, chopped
  • 4 garlic cloves, minced
  • 3 long beans, halved crosswise or 15 green beans
  • 1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
  • 10 large cherry tomatoes, halved
  • 1 cup chopped fresh cilantro
  • 2 green onions, very thinly sliced
  • 1 fresh red Thai chile (or local hot pepper) with seeds, thinly sliced
  • 2 tablespoons coarsely chopped salted peanuts


Special equipment: Julienne peeler or box grater

  • Whisk first 5 ingredients in medium bowl. Set dressing aside.
  • Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.


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