There are many ways to eat sour papaya, and eating it directly is the easiest way. In addition, it can be pickled. When curing papaya, it is best to choose acid wood that is not fully mature, slice it first, then marinate it with appropriate amount of salt for about 5 hours, wash it after removing astringency, pour in appropriate amount of vinegar and sugar, and cover it for one day. In addition, one of Yunnan's specialties is stewed papaya, such as stewed chicken with papaya and boiled fish with papaya.
Sour papaya, also called autumn papaya, is a kind of papaya and a specialty of Yunnan. Chaenomeles are about the size of mangoes, and are usually blue. The longer it is kept, the more golden it will turn, and the closer it is to yellow, the more fragrant it will be.
The difference between sour papaya and papaya
1, papaya is a special product of Yunnan, usually blue. After a long time, its color will turn golden yellow. The closer to yellow, the more fragrant. Can be used for making preserved fruit, fruit wine and soaked wine.
The fresh fruit of papaya contains more tannins and organic acids, and the sugar content is relatively low, which is sour and should not be eaten raw. However, its fruit is rich in nutrients and vitamins. After proper dilution and certain sweeteners such as sucrose or honey, products with unique flavor can be made.
2. Papaya belongs to the genus Papaya of Rosaceae, a shrub or a small tree. Its fruit is oval, dark yellow, woody, fragrant and short. Produced in Shandong, Shaanxi, Henan (Tongbai), Hubei, Jiangxi, Anhui, Jiangsu, Zhejiang, Guangdong, Guangxi and other places, the skin is still smooth and does not shrink after drying, so it is called "papaya with smooth skin". Wood is hard and can be used as a bedpost.
Reference Baidu Encyclopedia-Papaya