- 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.