Papaya

Khansland Papaya is organically grown deshi pepe — Bangladeshi papaya varieties with a deeper orange flesh colour, more pronounced tropical sweetness, and a more complex fruity character than large commercial varieties. We supply papaya in two distinct forms reflecting its two entirely different culinary identities.

Green, unripe papaya — kacha pepe — is a vegetable used extensively in Bengali cooking: grated raw into salads with lime, chili, and peanuts; slow-cooked as a vegetable curry; and made into the traditional green papaya chutney that is a standard accompaniment at Bengali wedding feasts. Green papaya has a firm, neutral, slightly starchy flesh that absorbs flavours well and provides a satisfying texture in cooked preparations.

Ripe, orange papaya is a fruit eaten fresh, with its naturally sweet, tropical flavour and silky, butter-smooth texture at peak condition when consumed at complete ripeness. Our ripe papaya is harvested when fully orange-yellow and delivered within 24 hours. Papain — the enzyme complex present in both green and ripe papaya — has extensive documented use in traditional tenderising of tough meats. Green papaya paste applied as a marinade for mutton and beef effectively breaks down collagen within a few hours.