It was too ripe to be used in cooking but too raw to be eaten as dessert. And since we do not usually make our own atchara (we have a suki atchara maker), I really thought the papaya halves I saw inside the fridge would end up in the trash bin. Surprisingly it became something I already tried but almost forgotten; papaya pickles!
Though I wasn't involved in the preparation, it looks easy to prepare one. Just finding the right papaya would be challenging. It would have to be not too hard or soft, right color and texture. After slicing the papaya thinly, it was soaked for a few minutes in hot water. Then it's ready to be stored in a vinegar, salt, sugar, garlic, onion, ginger and pepper concoction, though variations can be made to suit your taste. Now you have an appetizer or a side dish during meal time.