Pawpaw

What a versatile tropical fruit is the pawpaw (or papaya). It is delicious in salsa or salads, with meat or fish. Add some tropical to your life!

15 Recipes

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Global Cuisine

 
5 reviews
 
45min

A colourful fruity salsa to serve with chicken or fish. This version has no chilli so you may want to add half a chopped chilli. Great on a warm summer day.

Recipe by: AMAYABESOLD

 
4 reviews
 
20min

The ingredients in this Thai-style salad are mashed together into a chunky, pulpy mixture and topped with peanuts.

Recipe by: GODGIFU

 
No reviews
 
10min

A nice tropical punch that be extended by adding more juice/water or be more like a smoothie by adding less!

Recipe by: Diana

 
No reviews
 
30min

A spicy port and cranberry sauce dresses fresh mango and papaya in this delicious salad.

Recipe by: Lynn Lewis

 
No reviews
 
25min

Satisfyingly spicy and quick to prepare, chicken and pawpaw rolled in tortillas make an easy, healthy meal. Sweetly fragrant papaya is rich in betacarotene and its gorgeous colour enhances any dish.

Recipe by: Zoë Harpham

 
No reviews
 
55min

I recently read about the health benefits of macadamia nuts so I thought I’d share one of my favourite recipes that combines them with barbecued tuna. It's a great healthy summer recipe!

Recipe by: MySensei

 
No reviews
 
30min

A nice, refreshing tart and sweet salad made with mango, pawpaw and avocado that is excellent for any time of year. This will turn any meal into a special occasion.

Recipe by: GEORGIEHANSON

 
5 reviews
 
26min

Succulent sea scallops are pan fried in olive oil then serve a top a spicy fresh pawpaw and capsicum salsa that has diced chillies, red onion and lime juice.

Recipe by: CSHORES

 
No reviews
 
40min

Fresh crab has a rich flavour that works well with the taste of pawpaw. Select whole pawpaw with a fragrant aroma.

Recipe by: Lynn Lewis

 
No reviews
 
25min

Take your vitamin C in the form of this luscious tropical fruit and you'll replenish potassium and vitamin A, as well. There's a good amount of fibre, too.

Recipe by: Janet Mitchell

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