It can be used as ingredient for dishes like afritada, caldereta and others. It could also be used as sandwich spread together with mayonnaise. This has an excellent potential for commercialization with improved packaging. The good thing about it is that the raw material is available throughout the year.
Norlito Pulido, a staff of East-West Seed Company, shows a bottle of a novel kind of papaya pickle, very different from the traditional atsara.
This pickle produced by a processor in Laguna consists of finely chopped green papaya (including the rind) and then fermented. The result is like a better counterpart of the cucumber pickle.