green papaya

green papaya introduction

Green papaya is an unripe papaya fruit popular in Okinawa and Southeast Asia, and is characterized by its bright green color and crunchy texture. Harvested before ripeness, these fruits are used as vegetables and are used in a wide range of dishes such as stir-fries, salads, and soups. In the traditional Okinawan dish “papaya shirishiri,” you can enjoy the unique texture and sweetness by cutting green papaya into thin strips and frying it with tuna and eggs. Also, when boiled, it changes to a relaxed texture like winter melon or daikon, and shows its appeal in a variety of dishes. Green papaya has a very high nutritional value and is rich in vitamins A, C, and potassium. These nutrients boost immunity and support skin health. Also, the proteolytic effect of papain enzymes helps digestion and is expected to have diet benefits, so it is popular among health-conscious people. In Okinawa, green papaya has been ingrained in our daily lives since ancient times, and it has been used as an important nutritional source in summer when leafy vegetables are scarce. Furthermore, it is widely known to local people for its health benefits, such as being used for nutritional supplementation for women after childbirth. It is also easy to store, and can be stored for a long time in the vegetable compartment of the refrigerator. The key to choosing one is to choose one that is dark green and has a sense of weight. By maintaining freshness, you can enjoy green papaya more deliciously.

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Other information

• Namegreen papaya
• Area Okinawa
• Kind of food Local cuisine

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