All things Papaya

All things Papaya

I was never really the kind of person that experimented with food or new ingredients. I never really had the time, to be honest. My teacher/principal days left me very little opportunity to think about anything else, hence part of the reason for needing to move on. Since making that move, though, I’ve been increasingly inspired to give everything a go…ok, well not EVERYTHING per se but a lot more things! I have especially been eager to work with fruit and veg that I don’t regularly cook or eat. So every so often, I’ll eagerly go on a ‘hunt’ for something new or different. This time round it’s PAPAYA! I have spent the last few days experimenting with the tropical Papaya, one fruit that, I reckon, doesn’t get the attention it deserves. Well, not sure about you, but not so much in my world. I do love tropical fruits and so does the rest of the family, so not sure why I haven’t been including it in my regular fruit n veg haul! Although Papaya (and it’s close relative Pawpaw) are native to Mexico and Central America, Australian grown papaya is available all year round. It’s mainly grown in the warmer tropical climates of Far North Queensland and (I bet you didn’t know) is at it’s peak this time of the year!* There are two varieties that you can look out for, the Red Papaya & the Yellow Pawpaw. The Red Papaya is pear shaped with green/yellow coloured skin. The flesh is bright orange with a sweet flavour and soft, buttery consistency. On the other hand, the Yellow Pawpaw is rounder and larger with pale orange skin, a noticeable yellow...
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