Green Papaya
Green (unripe) papaya is widely used in Asian cooking, especially in soups. It can be introduced from around 6 months. Unlike ripe papaya, green papaya has a neutral flavor and firm texture that softens beautifully when cooked, making it an excellent soup base for weaning babies.
How to serve
Peel, deseed, and cut into chunks. Simmer in a soup with pork bones or fish until very soft, then puree the papaya with some broth.
Cook in soup until tender and mash or cut into small, soft pieces.
Serve soft-cooked chunks from soup as finger food. Can also be used in stir-fries cooked until very tender.
Nutrition
Contains vitamin C, folate, and potassium. Rich in the enzyme papain, which aids protein digestion. Also provides dietary fiber and vitamin A. The enzyme content may help babies digest other foods in the meal more easily.
Good to know
Green papaya is not a common allergen. Note that it is different from ripe papaya in taste and texture. Always cook green papaya before serving to babies; it should never be served raw to young children. The seeds should be removed completely.
Tip
Green papaya fish soup is a classic Cantonese weaning food. Simmer green papaya with a mild white fish and a few slices of ginger for a nourishing, easy-to-digest meal.
