Unlock the authentic flavors of Thailand, the Philippines, Vietnam, and Indonesia with our Green Papaya Fresh 1.5KG Up. Unlike the sweet, orange variety eaten as a fruit, green papaya is harvested while unripe, offering a firm texture and a mild, clean taste similar to cucumber or daikon radish. It acts as a sponge for flavors, absorbing the tangy, spicy, and savory dressings that define Southeast Asian salads and stews.
At AL MODINA Japan, we source large, premium-quality green papayas weighing 1.5kg or more. These substantial fruits provide plenty of flesh for family-sized meals, ensuring you get the best value for your culinary creations.
Green papaya is simply the unripened version of the tropical papaya fruit.
Appearance: It has a smooth, bright green skin and hard, pale white flesh. The seeds inside are white and immature (unlike the black seeds of ripe papaya).
Texture: It is incredibly crunchy and crisp when raw, holding its shape perfectly when shredded. When cooked, it softens like a squash or zucchini (courgette), absorbing the broth's flavors.
Flavor: Mild, slightly sweet, and very refreshing. It balances strong flavors like fish sauce, lime, and chili.
This 1.5kg giant is a versatile ingredient that spans across cultures.
The most famous green papaya fresh dish globally!
The Dish: Shredded green papaya is pounded in a mortar with garlic, chilies, long beans, tomatoes, fish sauce, lime juice, and palm sugar.
The Taste: An explosion of spicy, sour, salty, and sweet flavors with a satisfying crunch. It is the national dish of Thailand and a favorite in Laos (Tam Mak Hoong).
In the Philippines, green papaya fresh is a vegetable.
The Dish: Chicken pieces are simmered with ginger, onions, garlic, and fish sauce. Cubes of green papaya and chili leaves (dahon ng sili) are added towards the end.
The Comfort: The papaya adds a subtle sweetness to the broth and provides a tender bite that complements the savory chicken.
A classic Filipino condiment.
The Method: Grated green papaya is pickled in vinegar, sugar, and salt with carrots, peppers, and raisins.
The Pairing: Served as a side dish to cut through fatty meats like Lechon or fried fish.
The Curry: Thinly sliced green papaya is cooked in a spicy coconut milk gravy (Gulai) with tempeh or tofu. It is a staple rice accompaniment, especially during festive seasons like Eid (Lebaran).
Green papaya is packed with nutrients that support health and digestion.
Papain Enzyme: It contains higher concentrations of papain than ripe papaya. This enzyme aids in protein digestion and can help soothe the stomach.
Vitamin C: A powerful antioxidant that boosts the immune system.
Dietary Fiber: Promotes healthy digestion and helps maintain a feeling of fullness.
Potassium: Essential for heart health and muscle function.
We pick the best for you, but here is how to care for your Green Papaya:
Upon Arrival: The skin should be firm and green. Minor blemishes on the skin are normal and do not affect the flesh inside.
Storage: Store the whole fruit in the refrigerator or a cool, dark place. It can last for up to 2 weeks.
After Cutting: If you don't use the whole 1.5kg fruit at once, wrap the cut portion tightly in plastic wrap and refrigerate. Use within 3–4 days.
Freezing: You can peel, cube, and freeze it for cooked dishes like Tinola, though the texture will be too soft for salads after thawing.
Finding fresh, unripe papaya in standard Japanese supermarkets is rare. AL MODINA Japan fills this gap.
Freshness Guarantee: We ensure our produce is crisp and firm upon delivery.
Authenticity: We source the correct variety suitable for cooking authentic Asian recipes.
Convenience: Delivered straight to your door along with your other Asian grocery essentials.
Order your Green Papaya Fresh 1.5KG Up today and bring the refreshing crunch of the tropics to your table!
Q1: Can I let this ripen and eat it as a fruit? A: Yes, if you leave it at room temperature for several days (or weeks depending on temperature), the skin will turn yellow and the flesh will soften and turn orange. However, it is harvested specifically for use as a vegetable while green.
Q2: How do I shred it for salad? A: The traditional way is to make many vertical cuts into the flesh with a knife and then shave off the top layer. Alternatively, you can use a "julienne peeler" or a standard box grater for easier preparation.
Q3: Does green papaya contain latex? A: Yes, the raw skin and flesh contain a white latex sap. It is recommended to wash the peeled fruit thoroughly to remove the sticky sap before eating.
Q4: Is it safe for pregnant women? A: In many Asian cultures, unripe papaya is avoided during pregnancy due to the high concentration of latex, which is believed to stimulate contractions. Cooked green papaya or fully ripe papaya is generally considered safe, but please consult your doctor.
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