A delicious year-round fruit that's at its best between March and June, the papaya is oval in shape and cut lengthways to remove the small black seeds in the middle. When ripe, the soft dark orange-coloured meat is full of flavour. Thais like to shred unripe papaya and mix it with lemon juice, chillies, peanuts and dried shrimp to make som tam – one of Thailand's favourite salads.
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