Thai name: Ma-la-ko
Season: all year
Originally a native of Mexico, the papaya has been grown in Southeast Asia since the 16th century and the long yellow or orange fruit, rich in Vitamins A and C, is a well-established component of Thai cuisine. In perhaps its most popular use, green papayas are sliced into thin strips and ground together with dried shrimp, garlic, and hot chilies to produce a fiery salad called som tam. The ripe fruit is often eaten with a few drops of freshly squeezed lime juice.
In September 1680, a ship from the French East India Company visited Phuket and left with a full cargo of tin.