Raw Papaya (कच्चा पपीता (Kacha Papita))
Raw Papaya is a very useful ingredient that I always keep a spot for in my pantry. It has a pale green skin and a crisp, white flesh inside that is almost flavorless on its own. This makes it a perfect canvas for bold Indian masalas or tangy dressings. In my home, we often use it to make a crunchy 'Kachumber' or a simple 'Pepe Ghonto' with tiny lentil dumplings. It is also famous as a natural meat tenderizer because of its enzymes. I love how it adds a subtle body to gravies without changing the overall taste profile. It's a very modest fruit that works hard in the background of many regional dishes.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
43 kcal
Protein
0.5g
Fat
0.3g
Carbs
11g
Fiber
1.7g
Vitamins
Vitamin C, Vitamin A, Folate, Magnesium
Cooking Tips
- • Always remove the seeds and the inner white skin layer as they can be quite bitter.
- • Grate it finely if you are using it as a meat tenderizer so it spreads evenly.
- • Blanch the pieces for 2 minutes before adding to a stir-fry to reduce the cooking time and maintain the white color.
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