harvest | pawpaw

By MANDY SINCLAIR

Storage:

Whilst pawpaw continue to ripen once picked, the flavour is compromised when not fully tree-ripened. Once picked store in refrigerator for up to 5 days..

What to do with glut

Pawpaw lassi

500g pawpaw, peeled, seeded, chopped, plus extra to serve
1 ½ cups ice
140ml can coconut milk
¼ cup natural yoghurt
2 tbsp honey
1 tbsp lemon juice

Place all ingredients in a blender. Blend until smooth. Pour into glasses and serve with extra paw paw.

Serves 4

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | pawpaw

By MANDY SINCLAIR

Pawpaw in chilli lime syrup

½ cup caster sugar
grated rind and juice of 1 lime
1 small red chilli, finely sliced
1 pawpaw

1. Combine sugar, lime juice and ½ cup of water in a small saucepan. Heat on low, stirring, until sugar dissolves. Increase heat and simmer for 10 mins, until syrupy. Add chilli and simmer for 5 mins. Remove from heat, stir through lime rind. Cool. Refrigerate until cold.
2. Peel pawpaw and cut into wedges. Pour over syrup and serve.

Serves 4

try this …….
pawpaw salsa
Dice ½ peeled pawpaw. Place in a bowl with 2 chopped green onions (shallots), 1 tbsp shredded mint, 1 tbsp chopped coriander and 1 tbsp chopped roasted peanuts. Mix together 1 tbsp lime juice, 2 tsp fish sauce, 2 tsp sugar. Pour over salsa. Serve with grilled fish, chargrilled lamb or chicken.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS