Hi, my mother just recently had a Thai green papaya salad in Hammersmith London, which she swore had thinly sliced whole limes tossed with the papaya and the dried shrimp. Has anyone eaten or (better yet) made green papaya salad this way? Are the limes fresh? (I'm sort of dubious about the consistency of the pith and the rind) Are they salted or otherwise pickled? Does one use kaffir limes, or Key West limes, or West Indian limes?