Green papaya is the unripe papaya. They vary in length and shape but are generally oblong, about 1 foot to 1 1/2 feet. When you peel the green skin, you will see a milky, sticky sap. The sap has an enzyme that helps dissolve protein and can be used to tenderize meats like beef. Green papaya is used in Thai cooking raw and cooked.

In Thailand, ripe papaya is eaten as snack and dessert. Be warned, it is a mild laxative. The ripe papaya should be turning from green to orange and/or yellow. Pick the ones with no blemishes or spots. It should be somewhat soft to firm, not hard rock or mushy. The flesh is bright orange with black seeds coated with clear shiny material about the size of peppercorns.

To serve as snack or dessert: Peel and cut the papaya into pieces similar to melons. Squeeze lime juice on top and serve cold or at room temperature.