Bangkok papayas widely vary in size, ranging from 15-50 centimeters in length and 10-20 centimeters in diameter, and are oval to elongated in shape. The thin skin is smooth, slightly waxy, and firm, with variegated hues of orange, yellow, and green depending on maturity. Underneath the surface, the flesh is crisp, dense, tender, and dark orange with a central seed cavity filled with pale orange membranes and many dark brown seeds. When ripe, Bangkok papayas have a creamy and smooth consistency with a tropical, musky, and subtly sweet flavor.
Bangkok papayas are a good source of vitamins A, C, and E, which have antioxidant and anti-inflammatory properties to help protect against vision loss and improve skin and hair. The fruit also contains potassium, manganese, folate, and magnesium.
Bangkok papayas are best suited for raw applications as their sweet, musky flesh is showcased when consumed fresh out-of-hand. The fruit can be sliced and eaten as a snack, cubed and tossed into green salads and fruit bowls, or blended into smoothies. Bangkok papayas can also be incorporated into soups, chopped into salsas and dressings, or dried for extended use as a chewy snack. In addition to using the fruit when ripe, Bangkok papayas are sometimes utilized unripe and are sliced and mixed into som tam, which is a spicy, sweet, and sour salad using garlic, chile, fish sauce, and lime juice. Bangkok papayas pair well with coconut water, banana, mango, pears, avocadoes, lime juice, cinnamon, turmeric, chile powder, cilantro, and red onion. The unripe fruits will keep for a couple of days at room temperature until ripe. Once ripe, Bangkok papayas will keep for up to one week when stored in the refrigerator. Sliced pieces of the fruit should be stored in a plastic bag and refrigerated for 2-3 days.
Bangkok papayas are available year-round in tropical climates.