1. Green Papaya (Varietal Types, e.g., Hawaiian or Mexican):

   • Description: Different varieties of papaya can also be green when unripe, such as the Hawaiian papaya or Mexican papaya. These varieties differ slightly in shape, size, and taste but are generally used in the same way when unripe. Hawaiian green papayas are smaller and more rounded, while Mexican green papayas are larger and more elongated.

   • Uses: Both varieties of green papaya are used similarly in culinary applications. The flesh of both varieties remains firm and mild-tasting when unripe, which makes them ideal for papaya salads, sour soups, or fermented papaya dishes. The skin may be peeled off before use, and the fruit is often shredded or sliced into thin pieces.

In both cases, green papaya is valued for its crisp texture and slightly bitter, tangy flavor, which pairs well with other ingredients in both cold and cooked dishes.