A Pickle of a Pawpaw

We call them pawpaws in South Africa, but here in the UK they are referred to as papaya. This wonderful fruit of the Carica papaya is native to the American tropics and was cultivated in Mexico for hundreds of years before becoming known in other parts of the world. Today it grows in many warm countries including Natal, where it springs up all over the place, its seeds spread by birds in their droppings. The ripe fruit is normally eaten raw, but in South East Asia, in particular, the green unripe fruit is cooked and eaten in salads and chutneys. They can also be used to make jams with other fruits as they have a high pectin content.

The seeds of the pawpaw, or papaya, are quite an interesting commodity. They can be dried and used as a substitute for pepper, their sharp spicy taste giving piquancy to a dish. Papaya seeds have also been used in India and Pakistan as an abortifacient in females and contraceptive in males, but I don’t recommend this application without proper advice.

One of the great benefits of pawpaw, for which I can recommend it from personal experience, is that it is an asset in weight management. It contains a protease enzyme known as Papain, which not only helps to tenderise meat, but also helps in the breakdown and removal of fat from the body. So if you’re looking to manage your weight, eat the ripe fruit regularly. It is also known to contain Lycopene, which is an immune stimulant with anti cancer potential.

To make Pawpaw Pickle

Ingredients:
Makes 3 x 175ml (6oz) jars

1 green or unripe pawpaw – papaya
15ml salt
1 medium red or white onion, roughly chopped
1 green chilli, seeds included and finely chopped
185ml malt vinegar
185ml water
250g sugar
30ml tandoori masala or chilli powder

Method:
Peel and chop the pawpaw into quarters and remove the seeds. Cut the flesh into thin slices and place them in a glass or plastic bowl. Cover the fruit with the salt, tossing to ensure complete coverage and marinate for at least an hour.

Drain the excess liquid that has been drawn out of the fruit by the salt and place the fruit into a saucepan with the onion, green chilli and chilli powder. Add water, sugar and vinegar and bring to the boil. Simmer gently for about 15-20 minutes. Remove the pan from the heat and set aside to cool.

Spoon the fruit mixture into sterilised jars and pour over the vinegar syrup and seal the jars while still hot. Store at room temperature, or in the fridge once opened.