Paw paw for food & medicine

Sunday November 24, 2013

PawPawPaw paw epitomises summer. Cold fresh paw paw from the fridge is delicious, but don’t forget that paw paw is very versatile and works beautifully in ice cream, sorbet, smoothies, salads, pies and jams. It’s best used in recipes with little or no heat since the volatile flavour compounds are destroyed by heating.

Paw paw also goes beautifully with mint, citrus, pineapple, coconut, nuts, ginger, cinnamon, allspice, nutmeg, vanilla, milk, cream, chicken & seafood, and can be substituted for banana in lots of recipes. Not only is it delicious, but it’s medicinal benefits have been documented over and over again. Here are some reasons (other than it’s taste) to love paw paw.

Get creative this summer and experiment with this gorgeous fruit!