Traditionally, green papaya is used to make it tender.

Jicama is similar to green papaya: white, supercrisp, neutral tasting.

Rice or noodles follow, and a salad, often made with green papaya.

One basic recipe starts with a green papaya.

Sometimes marinated with green papaya to help tenderize the meat.

Either kind, picked green, is called a "green papaya."

I wished for a chili-pepper burn along with the green papaya and peanut in the Thai salad.

Both are served with a relish of green papaya, garlic, ginger, carrots and onions.

People turn to green papaya, eaten as a vegetable, and tamarind seeds.

Watch out, Grandpa's got hold of some green papaya.