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Bangkok papayas widely vary in size, ranging from 15-50 centimeters in length and 10-20 centimeters in diameter, and are oval to elongated in shape. The thin skin is smooth, slightly waxy, and firm with variegated hues of orange, yellow, and green depending on maturity. Underneath the surface, the flesh is crisp, dense, tender, and dark orange with a central seed cavity filled with pale orange membranes and many dark brown seeds. When ripe, Bangkok papayas have a creamy and smooth consistency with a tropical, musky, and subtly sweet flavor.
Seasons/Availability
Bangkok papayas are available year-round in tropical climates.
Current Facts
Bangkok papayas, botanically classified as Carica papaya, are elongated berries that grow on a large herb reaching 6-9 meters in height and belong to the Caricaceae family. There are many elongated papaya varieties that are labeled as Bangkok papayas in the market as Bangkok is a term used for any papaya grown in the Bangkok region. It is believed that the majority of the papayas labeled under the Bangkok name are the khaek dam papaya, which is one of the most cultivated varieties in Thailand. Within this variety alone there is also high genetic variation as the fruits have been open-pollinated in fields over time, grown next to other papaya varieties, and are still sold under the same name regardless of its genetic makeup. Bangkok papayas are favored for their fast-growing nature and semi-sweet flesh when ripe, predominately consumed fresh, out-of-hand or used in raw culinary applications.
Nutritional Value
Bangkok papayas are a good source of vitamins A, C, and E, which have antioxidant and anti-inflammatory properties to help protect against vision loss and improve skin and hair. The fruit also contains potassium, manganese, folate, and magnesium.
Applications
Bangkok papayas are best suited for raw applications as their sweet, musky flesh is showcased when consumed fresh out-of-hand. The fruit can be sliced and eaten as a snack, cubed and tossed into green salads and fruit bowls, or blended into smoothies. Bangkok papayas can also be incorporated into soups, chopped into salsas and dressings, or dried for extended use as a chewy snack. In addition to using the fruit when ripe, Bangkok papayas are sometimes utilized unripe and are sliced and mixed into som tam, which is a spicy, sweet, and sour salad using garlic, chile, fish sauce, and lime juice. Bangkok papayas pair well with coconut water, banana, mango, pears, avocadoes, lime juice, cinnamon, turmeric, chile powder, cilantro, and red onion. The unripe fruits will keep for a couple of days at room temperature until ripe. Once ripe, Bangkok papayas will keep up to one week when stored in the refrigerator. Sliced pieces of the fruit should be stored in a plastic bag and refrigerated for 2-3 days.
Ethnic/Cultural Info
In Thailand, Isan food has become one of the most popular street cuisines throughout the country. Isan is a northeast region of Thailand that creates complex flavors in simple, fresh dishes. Utilizing fresh fruits, vegetables, and herbs such as cilantro and mint for bright flavors, acidity from lime juice, fat from peanuts, and spice from chile peppers, Isan food is known for its salads, especially their version of som tam. In the markets, Isan som tam incorporates green Bangkok papaya with dried shrimp, sugar, fish sauce, tomatoes, green beans, lime, garlic, and chile peppers to create a crunchy side dish served with rice or cooked meat. In addition to craving the sweet and spicy green papaya salad, Thai locals also consume ripe Bangkok papaya after dinner to help cleanse the digestive system as they believe the fruit has laxative properties.
Geography/History
Papaya is believed to be native to tropical America and was introduced to Thailand over three-hundred years ago. Since then, many varieties of papaya have been created and cultivated in Thailand and are often sold in both green and mature states under generic names in the market. Today Bangkok papayas are found in local markets in Thailand and are also found at select specialty grocers throughout Asia and Southeast Asia.
Bangkok papayas are not only versatile in size but also visually striking, featuring a skin with a gradient of orange, yellow, and green tones that shift as they ripen. Their rich, dark orange flesh surrounds a seed cavity filled with membranes and numerous dark brown seeds. With their creamy texture and musky-sweet flavor, these papayas are a tropical delight when ripe, making them a favorite for both raw consumption and culinary uses.
Bangkok papayas are versatile fruits perfect for raw dishes like fruit salads and smoothies, enhancing recipes with their sweet, musky flavor. They can be cooked into soups, salsas, and Som Tam, a Thai salad mixing unripe papaya with bold flavors like garlic, chile, and lime juice. Pair them with coconut water, turmeric, cilantro, or cinnamon for unique combinations. Ripe fruits last a week in the fridge, while slices stay fresh for 2-3 days.
Bangkok papayas are botanically classified as Carica papaya and are elongated berries growing on large herbs up to 6-9 meters tall. These papayas are favored for their rapid growth and semi-sweet flavor when ripe. Despite genetic variation due to open pollination, they are sold under the Bangkok name, commonly consumed fresh or used in raw culinary dishes for their versatile taste and texture.
Papaya: Papaya is thought to have originated in tropical America and was introduced to Thailand over 300 years ago. Since its introduction, numerous varieties have been developed and cultivated throughout the country. In Thailand, papayas are sold in both green and mature forms, often under generic names. Bangkok papayas are commonly available in local Thai markets and at select specialty grocers across Asia and Southeast Asia.
Bangkok papayas are oval to elongated, measuring 15-50 centimeters in length and 10-20 centimeters wide. Their skin transitions from green to orange or yellow as they ripen. With dark orange, tender flesh and a central cavity full of seeds, ripe Bangkok papayas offer a smooth, creamy texture and a tropical musky flavor with subtle sweetness. These papayas are popular for their digestive benefits when eaten after meals.
Bangkok papayas: Bangkok papayas are versatile and pair well with ingredients like coconut water, bananas, mango, avocadoes, lime juice, cinnamon, and chile powder. While ripe fruit can last up to a week in the fridge, sliced pieces should be refrigerated in a plastic bag to last 2-3 days. Unripe papayas can be transformed into som tam, a bold Thai salad with garlic, chile, fish sauce, and lime juice.
Bangkok papayas are botanically categorized under Carica papaya and are elongated berries that grow on an herb reaching 6-9 meters in height. This term is often a general label for many papayas from the Bangkok region, with khaek dam being the most cultivated variety in Thailand. Despite their varied genetic makeup, they are popular for their fast growth and semi-sweet flesh, commonly eaten fresh or used in raw dishes. They are also rich in vitamins A, C, and E, aiding in skin, hair, and vision health.
Bangkok papayas originated from tropical America but have been cultivated in Thailand for over three-hundred years, leading to the development of numerous varieties. They are commonly sold in green or mature forms in markets and are available not only in Thailand but also in specialty grocers across Asia and Southeast Asia.
Bangkok papayas can reach notable sizes, ranging from 15 to 50 centimeters long and 10 to 20 centimeters wide, with an elongated, oval shape. Their thin skin transforms into variegated hues of orange, yellow, and green as they mature. These papayas have dense, tender, dark orange flesh and a musky, subtly sweet flavor when ripe. Inside, you'll find dark brown seeds surrounded by pale orange membranes within a central cavity.
Bangkok papayas are well suited for fresh and raw culinary uses, showcasing their sweet, musky flavor. They can be sliced as a snack, blended into smoothies, or tossed into salads. Unripe fruits are often used in som tam, a spicy Thai salad. These papayas pair beautifully with mango, avocado, lime, and spices like turmeric. When ripe, they can be refrigerated for up to a week, while sliced pieces last 2–3 days when kept in a plastic bag.
