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.
Recipe by Matt Stone
Recipe by Luke Nguyen
Recipe by Antony Worrall Thompson
Recipe by Maria Elia
Recipe by Adam Forbes