Papaya dishes

Southeast Asian salad of Southeast Asia origin made from shredded unripe papaya

Tinola is a Filipino soup usually served as a main course with white rice. Traditionally, the dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions, and fish sauce.

thumb|Bottled atchara at a Filipino supermarket thumb|Atchara served as a side dish in the Filipino breakfast tosilog

Indonesian iced fruit cocktail dessert

Takihi is considered the national dish of Niue. This Niuean dish is traditionally made from thinly sliced taro and papaya, layered and dressed with coconut cream and baked in a type of underground oven called an Umu. Other variations of the dish can involve onion, pawpaw, tapioca, sweet potato (sometimes referred to as 'kūmara'), and shaved coconut. Its flavor is often described as "creamy, sweet, and savory". It is credited as being unique to Niue. It is popularly eaten with Niuean raw fish, or more generally with seafood.