iVeg

Bohol : kapajas

papaya (Carica papaya) Family: Caricaceae

Description

Vernacular Names: kapajas, kapayas

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: visaya papaya

Market presence of vegetable:marketed

Habitat: homegarden; surroundings

Availability: available all year round

Other uses: planted

Dishes:salad, atsal, ginataan, law-uy, atsal, pickles, ginataan, tinolang manok, soup, binanggud, atsara

Inatsara na Kapayas

(Pickled Papaya)
Brgy, Mayan, Jagna, Bohol

Ingredients

• 1 medium unripe papaya fruit, peeled and coarsely grated (Carica papaya)
• ¼ cup salt for squeezing out papaya juice
• 1 medium carrot, peeled and julienned or coarsely grated
• 1 medium red bell pepper, sliced into strips
• 1 thumb ginger or luya, julienned
• green chili peppers
• ¼ cup raisins
• ½ cup vinegar or suka
• About ¾ cup sugar, depending on taste
• 1 tsp salt

Procedure

1. Toss the grated papaya with 1/4 cup salt in a large bowl; allow to sit for 1 hour.
2. Drain the liquid from the papaya and rinse thoroughly.
3. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
4. Combine the papaya, carrots, red bell pepper, ginger, green chili peppers and raisins in a large bowl; mix. Transfer the mixture into to clean, dry jars with lids.
5. Stir vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow to sit for 1 day before using.
6. When cooled, store in refrigerator.