Growing Region:
Papaya are generally grown Innisfail, Atherton Tablelands, Northern Territory and Northern Western Australia.
Seasonality:
Papaya is available all year round, with peak periods in October and January.
Papaya
Though the exact area of origin is unknown, the papaya is believed native to tropical America, perhaps in southern Mexico and neighbouring Central America. Generally, the fruit is melon-like, oval to nearly round, or elongated club-shaped, 15-50 cm long and 10-20 cm thick. The skin is waxy and thin but fairly tough. When the fruit is green and hard it is rich in white latex. As it ripens, it becomes light- or deep-yellow externally and the thick wall of succulent flesh becomes aromatic, yellow, orange or various shades of salmon or red. It is then juicy, sweetish.
Preparation :
Ripe papayas are most commonly eaten fresh, merely peeled, seeded, cut in wedges and served with a half or quarter of lime or lemon. Sometimes a few seeds are left attached for those who enjoy their peppery flavor but not many should be eaten.
Unripe papaya raw green papaya is frequently used in Thai and Vietnamese cooking. Even for use in salads, it must first be peeled, seeded, and boiled until tender, then chilled because of it’s latex content.
Papaya Tarts
Ingredients:
Filling
3 cups papayas (1 large or two medium Papaya)
2 cups sugar
3 tablespoons lime juice (about 4 limes)
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons margarine
1 pinch salt
Crust
4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups margarine
1/2 cup sugar
1 1/3 cups milk
Method:
Filling:.
Peel your pawpaw and remove the seeds. Cut up into chunks roughly 1 square inch. Place papaya in a pot. Cover with water, add salt, cover the pot, and boil until soft.
When done, drain off the water and cool. Use a cook spoon to mash and force the papaya through a strainer.
Squeeze the limes and add the juice. Be careful to not add any seeds. Stir in margarine, vanilla, and cinnamon(or nutmeg).
Add 1 1/2 cup of sugar, stir, and taste. Slowly add remaining sugar to your taste. I use the entire 2 cups because I like it very sweet. You may not. Mix well and set aside.
Preheat your oven to 350 degrees.
Pie Crust:.
Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour.
Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly.
Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into four pieces. Use a rolling pin to flatten each piece of dough.
Divide it into two sections for easy handling. Roll the dough out flat on a lightly floured surface as shown in the photo. Use a large round cookie cutter to cut the dough into circles.
Spoon the filling in to the center of the dough and fold over. Seal the edges with a fork.
Grease and flour a cookie sheet. Place the tarts on the cookie sheet. Bake at 350 degrees until golden brown (about 20-25 minutes.).
Use a spatula to remove from the cookie sheet. Enjoy!
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