Atsarang Papaya (pickled papaya)

From Herminia Robles Cariño’s ‘Philippine Cooking’. Visit this page for more info about the book.


Atsara is pickled vegetables which is prepared in a sweet and sour solution and can be eaten at once. It is served both as an appetizer and salad. It can also be stored in the fridge for several days.

Serves 6


1 small green firm papaya (600-700 g)
2 tsp salt
2/3 cup vinegar
2/3 cup sugar
1/2 cup water
1 carrot, grated
1 green pepper, thinly sliced
1 red pepper, thinly sliced
2 tbsp fresh ginger strips
1/4 cup sliced onion
1-2 cloves garlic, sliced
1/4 cup raisins


Peel the papaya. Scoop seeds and rinse. Grate the papaya. If the papaya is very green, rinse with salt and water to remove the bitter taste.

Boil vinegar, water, sugar and salt mixture. Add the rest of the ingredients. Stir and boil for a minute. Let cool.

Serve with pork chops, barbecued dishes or fried fish.


If papaya is not available, use sauerkraut.

Season according to taste. This is a highly-seasoned vegetable relish. Omit garlic if desired.