Thursday, October 27, 2011

Kinilaw nga Kapayas (Papaya in Vinegar)

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.


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.


  1. I love papaya. Glad to see a new way to prepare it. I never would have thought to use vinegar.

  2. Thanks for stopping by and for the comment. You can also do the same with unripe mango.