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Nothing says springtime like the vibrant flesh of the papaya and pawpaw. Botanically classed as a large berry, the papaya comes into season in September and is best eaten during the spring and summer months. The sweetness of the red papaya lends itself well to lighter dishes such as prawn cocktails while the slightly more mellow pawpaw is perfect in fresh springtime salads or heartier dishes like Matthew Hayden’s pawpaw chicken and spinach.
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