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Ripe mangoes in Thailand are primarily yellow-orange in color and are green before they ripen. Both ripe and green mangoes are used in different Thai dishes such as salads and desserts among others.
The kaffir lime's fruit, rind and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai and Lao cuisine for dishes such as tom yum.
The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. In Thai cuisine, papaya is used to make Thai salads such as som tam and Thai curries such as kaeng som when still not fully ripe. Papayas have a relatively high amount of pectin, which can be used to make jellies.