Papaya

In the Subcontinent, papayas are cheap and abundant. Versatile and very nutritious (they are extremely high in vitamin C and vitamin A), they’re treated like vegetables when unripe, when they have a wet-crisp texture and slightly tart-acid flavor. (The closest substitute is Granny Smith apples.) Papayas grow on an unusual-looking tall skinny beanpole of a tree (Carica papaya), with a little umbrella of leaves at the top and a clump of oval-shape fruit growing and ripening just beneath the leaves. Unripe papayas are very firm to the touch, with green skin and pale green to pale yellow flesh. Ripe papayas are yellow- to orange-skinned, with orange to dark red flesh and jet-black seeds. To use, cut lengthwise in half and scrape out the seeds and pith. Green papaya flesh can be grated to make salads or chutney. Ripe papaya flesh is very sweet and is best balanced by a squeeze of lime juice.