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Papaya
Papaya can be eaten ripe (when it tastes sweet) or unripe (when its flesh is crisp with little flavour of its own). When unripe, the white flesh is used in salads such as som tam. The skin also contains the enzyme papain which acts as a natural tenderiser for meat. When sweet and ripe, the flesh is orangey-red and can be eaten on its own or in desserts. Also known as: ma-la-ko (Thai), du du (Vietnamese).
