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Hurricane Douglas Curry: How to use green papayas

Posted on July 27, 2020

This past Saturday, July 25, 2020, we were expectantly preparing for Hurricane Douglas. My neighbor’s papapa tree had grown too tall, and I had promised her for some time that I’d cut it down for her. Saturday seemed like a good day.

Several of the papayas on the tree were salvageable for ripening, but many were too green. Mottainai, as they say here. I turned it into a curry dish by peeling the green papayas and cooking them as one would squash.

As timing would have it, my husband’s employer had scheduled a special event where employees were given bags of food in support of local businesses. I added the fresh kale from Ma’o Organic Farms and the shrimp from Ham Produce and Seafood; we had picked those up that morning from Windward Mall.

In a word, ONO! Every time I eat green papaya I’m reminded of how mild and creamy the green fruit can be when cooked like a vegetable.

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