Pawpaw or papaya, as it is known in many Asian countries, has a soft buttery consistency that simply melts in your mouth. So deliciously sweet is the taste, that Christopher Columbus reputably described pawpaw as “the fruit of the angels”.
Dole Pawpaw is grown in the lush tropical environment of the Philippines. In this ideal growing environment the fruit develops its delicious taste.
Delicious Dole Pawpaw will add something very special to any meal. Dole Pawpaw are available in two delicious varieties. Yellow flesh is the most popular variety sold in New Zealand and can be used in all the recipes unless green-fleshed pawpaw are specified. The green pawpaw is mainly used as a savory ingredient in a dish. Pawpaw is beautiful when simply peeled, sliced and served with a squeeze of lime or lemon juice, but try these easy recipes for a touch of the exotic in your next meal.View all recipes
You can ripen a pawpaw at room temperature and then store the ripe fruit in your refrigerator.
Pawpaws are ripe when they are soft to the touch. Their skin may have lightened from a dark green to a lighter shade, and they may show some black spots or blotches. The spots do not affect flavor.
How to use
Silky smooth and sensational, delicious Dole Pawpaw will add something very special to any meal. Pawpaw is beautiful when simply peeled, sliced and served with a squeeze of lime or lemon juice, but try our selection of easy recipes for a touch of the exotic in your next meal.
Dole Pawpaw is easy to prepare to eat. Test the fruit for ripeness, then cut the narrow end off of the pawpaw. Next cut the fruit lengthwise in half. Scoop out the black seeds in the centre and discard. (Pawpaw seeds are not generally eaten).
Peel the pawpaw and slice into segments.