This one versatile tropical fruit. When ripe, it is eaten fresh or mixed with milk and sugar to make a papaya shake. When still raw, it is cooked with chicken to make into tinola, or shredded and flavored with vinegar and spices to make into achara.
There are several varities of papaya. The solo is the mini papaya, so-called because it is meant to be eaten by just one person. Its orange-colored flesh is firm and sweet. The distinctive mark of the morado is that its flesh is pinkish. Unlike regular papaya, the morado flesh is not very sweet but it is light and refreshing.