Raw green papayas come with a sour taste. The young papaya fruits have a green skin and light green to white pulp. The kernels (seeds) of the unripe papaya are white and inedible, but not poisonous (rather bitter in taste).
Storage & Use:
In order to be able to consume the papaya before ripening, it is best to keep it in the refrigerator. It can be used raw in salads or cooked in chutneys, salsas, soups or stews. Curries can also be refined with green papaya. As a raw vegetable, the fruit can be prepared in a similar way to kohlrabi or zucchini.
Benefits:
Compared to ripe papayas, raw papayas contain more minerals and active enzymes that aid metabolism. The papaya contains hardly any sugar, fat or calories. But a whole lot of vitamins (A, B, C, E), folic acid, potassium, magnesium and calcium.
| Description | per 100g |
|---|---|
| Energy | -- |
| Fat | -- |
| hereof: saturated fatty acids | -- |
| Carbohydrates | -- |
| of which sugar | -- |
| Protein | -- |
| Fiber | -- |
| Salt | -- |
Ingredients information will be available soon.
India
Importer information will be available soon.
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