PAPAYA GREEN (PREORDER)

~30 lbs Green Papaya aka "Mexican Papaya", "Qing-Mu-Gua", "青木瓜" Green papaya is the same fruit as yellow papaya but is picked at an earlier stage of development. Immature green papaya has an oblong shape and light green color skin. The flesh is crisp white with cream-white seeds in the center cavity. The flesh is crunchy with very little flavor. Green papaya is a primary ingredient for Thai salad, som tam, where the green papaya is shredded and combined with chile, lime, garlic, and fish sauce. Green papaya is available year-round. Handling Tip Selection Green papaya is firm with no soft spots or blemishes. The skin is smooth with a uniform rich green color. Storage Green papaya should be stored at 45°F - 55°F (7°C - 13°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is fourteen days. Green papaya is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Green papaya produces a moderate amount of ethylene that increases as the fruit ripens. Green papaya is sensitive to chilling injury. Symptoms appeared after fourteen days at storage temperature under 41°F (5°C). Symptoms include skin scald, hard lumps, and water-soak flesh. As the fruit ripens, it becomes less sensitive to chilling injury.