Green papaya

Green papaya is a young fruit with green skin, ivory white flesh, crispy flesh and a mild taste. Unlike ripe papaya used as a dessert fruit, green papaya is often used as a vegetable in cooking, especially suitable for salads, salads, soups, stews or pickles.

Green papaya provides fiber, vitamin C, vitamin A, potassium and natural enzymes from plants. Supports the addition of vegetables to the diet, making dishes crispy, refreshing and suitable for a balanced diet.

Green papaya provides fiber, vitamin C, vitamin A, potassium and natural enzymes from plants. Supports the addition of vegetables to the diet, making dishes crispy, refreshing and suitable for a balanced diet.

Store in a cool, dry place, away from direct sunlight. If cut, wrap tightly with plastic wrap or put in an airtight container and store in the refrigerator at a temperature of about 5–10°C. Should be used within 2–4 days after cutting to maintain crispness and freshness.

Peel, wash, cut in half and remove the seeds inside. Can be grated, sliced ​​or cut into pieces depending on the dish. Suitable for making papaya salad, salad, boneless papaya soup, stir-fried papaya, pickles, vegetarian dishes, hot pot dishes or served with grilled dishes.

Packed in fruit, bag, tray or box/carton depending on needs. Common specifications: 1–2 fruits/bag, 1kg, 5kg or 10kg/carton. Suitable for retail, supermarkets, restaurants, eateries, industrial kitchens and food processing facilities.

1