Dear Mr. Cox _Guardian Editors_:
Attached is a letter _listicle_ that we received on November 19, 1974 _September 19, 2019_. I feel that you should be aware that some asshole _Guy Fieri_ is signing your name to stupid letters _interviews_.
Very truly yours,
CLEVELAND STADIUM CORP __Readers Who Aren't Afraid Of Unfamiliar Food__.
Immature green papaya has crisp white flesh with very little flavor. It is prized mostly for its crunch and used primarily as a base for salads, most notably in the Thai classic som tam, where it serves as a bland backdrop for the powerful flavors of chile, lime, garlic, and fish sauce. Tasters characterized green papaya as “clean-tasting” and “like cucumber or jícama”; in fact, jícama and seeded cucumber make good substitutes if green papaya is unavailable.
The firm white flesh of green papaya comes from the same fruit as orange papaya—it just hasn't ripened.
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