Kinilaw or kilawin means raw food marinated in vinegar. This dish is not really kilawin per se but vinegar is added to semi-ripe or under-ripe papaya to add flavor. This is a common dish in the Visayan region of the Philippines. It can serve as an appetizer or an afternoon snack, which ever you prefer. Under-ripe or semi-ripe papaya has not fully ripen so the taste is slightly bland or just slightly sweet. The addition of vinegar and salt gives it a nice flavor but I recommend not to leave the papaya in vinegar too long because it will lose its crispness as well as become too sour to eat.
Ingredients:
1 under-ripe or semi-ripe papaya, seeded and peeled then sliced
1/2 cup vinegar
salt, according to taste
1. Combine everything together in a bowl and serve.
I love papaya. Glad to see a new way to prepare it. I never would have thought to use vinegar.
ReplyDeleteThanks for stopping by and for the comment. You can also do the same with unripe mango.
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