I love green papaya salad. The recipes looked fairly easy so I decided to make one. I asked the produce clerk about green papaya. I didn't know if I needed under ripe or it is a type of papaya. She showed me what to buy.
Today I peeled it and was ready to julienne it. Mine was organge. Whenever I have had it, it was white. Do I need to go Chinatown next time to buy the right type? Or is the orange papaya the same thing?