The papaw (paw paw) is the largest edible fruit native to America. Individual fruits weigh 150 grams to 1kg and are 10-30cm in length. The larger sizes will appear plump, similar to the mango. The fruit usually has 10 to 14 seeds in two rows. The brownish to blackish seeds are pepperish in taste. The flesh is yellow to yellow-orange inside.


The fruit is typically eaten out the hand and when fully ripe it is slighty soft to the touch with a golden yellow skin The flesh may be scooped from the skin and eaten.

Category: .

Growing Region:

Papaw are generally grown Innisfail, Atherton Tablelands, Northern Territory and Northern Western Australia.


Papaw is available all year round, with peak periods in October and January.

Green Papaw Salad


1 green papaw (or papaya)
10 bird's eye chillies
4 garlic cloves
½ tsp salt
¼ tsp shrimp paste (see Note)
¼ tsp crab paste (see Note)
10 sliced cherry tomatoes
3 snake beans, sliced into 3cm pieces
1 tbsp lime juice
2 tbsp fish sauce
1 tbsp padaek (see Note)
1 tbsp sugar



Peel and rinse the papaw, then finely shred using a mandolin. Using a mortar and pestle, crush the chillies, garlic and salt together. Stir in the shrimp paste and crab paste, then add pawpaw, cherry tomatoes, snake beans, lime juice, fish sauce, padaek and sugar. Using the pestle, mix thoroughly. Serve with raw cabbage wedges, pork skin crackers and lemon wedges.


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