orange

Use papaw or papaya for a tropical burst of a juicy sweet, yet subtle flavour in your next meal

A!though they're often mistaken for each other, papaw and papaya both look and caste quite different. YeUow papaw is tbe larger one and is not as sweet as it:5 smaller, red- orange fleshed counterpart with its yellow-orange ski.n. But both are juicy in texn-tre, and have a subtle, yet sweet Aavour. Great news for recipes that would be overpowered b y sickly sweet fruits.

These two tropica l fruits are thankfully available all year round in Australia, and are both a great source of vita min C and betacarotene; which is good for yo ur skin and immune system. " I love to marry tl1e fruits with both light meats such as prawns, and rich meats like pork, and 1 also add it to my saL~as for a fruity kick," Alvin

Quah, lvlasterChef

Series Two contestant says They're. also great in a chiUed smoothie or /1;ssi or desser t.

Two pointers to make things easier when selecting the fruit; make sure it only has black seeds (white seeds = won't ripen) and it's at lease 50% yeUow or orange (with limited green skin).

250m1s iced water

A dash of rosewater

¼ cup fresh mim leaves

1 teaspoon honey, if needed.

Peel and des eed red papaya.

Cm into chunks Place fruit and all other ingredients in a blend er or food processor, blend unti l well combined and frot hy.

Red papaya Jassi

Sm1e.r 2

1 medium r ed papaya

½ cup n atural yoghurt

Taste to determin e i£ honey is required fo r extra sweetening Add if needed and re -blend.

Pour into glasses and serve

Red papaya & mixed berry parfaits

Sm,es4

400g Red Papaya

500g (2 cups) namraJ Greek o r v anilla yoghurt

200g (2 cups) toasted muesli o r granola

250g (2 cups) frozen mixed berries l tbsp water ln a saucepan over medium hear, simmer berries and water foe four to live minutes, until jusr warm aJ1d syrup y. Mash slightly with a fork and set aside ro cool while you peel, de-seed and dice papaya Spoon 2 tab lesp oons g ranola into the base of fom glasses Layer each glass with ¼ cup yoghurt, 2 tablespoons berry co mpote, 1/, cup diced papaya and 2 cab lespo0ns granola. Repeat la)rers and serve immediately.

Yellow papaw & prosciutto pizzas

Sm1es 2 - 4

2 large Lebanese Aatbread wraps, or pre- baked pizza bases

2 esp ofore oil

1 garlic clove

250g Yellow Papaw

100g prosciutto, thinly s haved

Prawn & yellow papaw tacos

Serves 4

24 medium Australian Prawns (approx. 650g)

½ tsp sea salt

For the salsa:

500g Yellow Papaw

1 /. red onion, finel y diced

½ cup fresh co rian der leaves

120g fresb ricotta

2 handfuls rocket

Preheat oven to 200 ° C. Slice garlic clove in half and rub

Aatbread s with cut sid e. Brush breads with olive oil.

C r umbl e ricotta over bases.

Peel, de-seed and thinl y slice papa\V, then layer over ricorra.

••

2 tbsp lime juic e

To S erue:

8 - 12 medium corn or flour tortillas

Peel, de-seed and dice papaw, combine wim remaining salsa ingredients and stir to combine.

Peel and rough ly chop prawns, season witl1 s al t. Heat a skillet co mediumhigh and cook prawns for two minutes until opaque If ce.9uired, add a sp lash of olive oil.

Layer tortillas w i th prawns and salsa just before serving

Tip: Worm tortillas in a bot skiOc/1 then wrap i11 a d ean tea to1JJel 11ntil 11eedetf.

A/1 recipes ttnd photos: u11u111.1L11stra l i1111pap11yE1. a>m. Elll

Cut prosciutto slices into large ribbons and arrange over other ingrecli ems

Bake on a pan or pizza stone for si.., minutes, until prosciutto is sizzling and bases are just crisp. Top with rocker a nd drizzle with a bir of extra oil, slice in to wedges and serve warm.

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