Another Som Tum question?

Question

So I finally made it! One thing I am concerned about is the papaya I used; it was white and pink inside. It was a green papaya, I am wondering if it was the wrong type of green papaya? or was it something to do with the ripeness?? By the way, when I tasted the Papaya it was not bitter but it was bland.

Otherwise it was very good. I added mint leaves and prawns. I got the right combo of spices! - Aroi mak mak!

Please confirm about the Papaya. I live in San Francisco, CA, USA by the way.

Thanks

Answer 1

The green papaya turns red and the meat soften when it's ripe. What you're describing is a slightly ripe papaya, who is still doable for Som Tum. People even in Thailand also put carrot in Som Tim too. So there;s no rule as long as it's Ario Mak Mak.

PS> you can put anything in it, it's a free world.

Answer 2

better with ripe papaya

Answer 3

It should be green (unripe) papaya. You'll need sticky rice too