The Papaya grows all over Thailand and is available all year round but ideal conditions in the provinces of Southwest Thailand namely Chumphon, Ratchaburi and Phrachuap Khiri Khan, it is cultivated on a large scale as an economic crop.

It is widely consumed as fresh fruit but is also featured in Thai cuisine in dishes such as the Papaya Salad - Som Tam, a light curry without coconut milk called Kaeng Som, or boiled and served with nam prik, a chilli dip.

Originally a native of Mexico, the papaya has been grown in Southeast Asia since the 16th century and the long yellow or orange fruit, rich in Vitamins A and C, is a well-established component of Thai cuisine. In perhaps its most popular use, green papayas are sliced into thin strips and ground together with dried shrimp, garlic, and hot chillies to produce a fiery salad called som tam. The ripe fruit is often eaten with a few drops of freshly squeezed lime juice.

Varieties

Kaeg-Dahm cylindrical with a pointed tip. when ripe the fruit is reddish orange, with red flesh and a sweet taste

Kaeg-Nuan cylindrical, when ripe the fruit is yellow, with yellowish orange flesh and a sweet taste

Preparation and eating

1. Use a knife to slice the fruit crosswise into rings.

2. Peel with knife.

3. Remove the seeds.

4. Cut into pieces for eating.

Nutritional value
High vitamin A and C

Fruiting season
All year

Uses
Eating fresh and canning

Storage
Keep the fresh fruit at room temperature (25-30 Celsius),
they can be kept for 3-4 days.