You probably wonder what is the difference between green papaya and papaya. Though very different in taste, texture, and appearance, green and orange papaya are actually the same fruit picked at different stages of development.
Green papaya ripens when kept next to an apple for 3 days at room temperature, it is not as sweet as regular papaya, its taste is slightly cucumber-like and slightly sweet.
1 large green papaya
100 g almonds soaked and peeled
100 ml water + more if you need to blend
3 tbsp lemon juice
2 cloves garlic minced
1 tsp salt
1 tsp sumac
1 tsp chili
Chopped spring onions
1. Cut off the tough ends of the green papaya and peel the skin. Split them and remove the seeds from it if has ( some green papayas have no seeds inside). Use a peeler to trim the green papaya.
2. Place soaked and peeled almonds in high speed blender, add the lemon juice, garlic, salt, sumac, chili and some water to blender. Mix on high speed until you get smooth mixture. Taste it, adjust the seasoning, add more salt and pepper if you wish.
3. Pour sauce over the papaya pasta. Massage with your hands well. Cover the bowl and keep in the refrigerator for 1 hour until softened and ready to be eaten.
4. Once done, serve with chive blossoms and spring onions.