Anna Polyviou’s papaya recipes to bring the tropics into your kitchen

Anna Polyviou is showing Aussies how quick and easy it is to bring a vibrant taste of the tropics right into their kitchens with delicious Australian papayas.

With their bright colour, sweet tropical aroma, and buttery texture, Australian papayas are simple to prepare and available all year round - just cut, scoop, and enjoy tropical goodness.

Australian papayas add an amazing tropical twist to both sweet and savoury dishes, from papaya curry to vibrant salads and barbecued skewers.  

Head over to the Papaya Australia website and Instagram to discover new recipes.

BEEF TACOS WITH PAWPAW SALSA

Sour Cream, Corn Tortillas

Makes: 8 tacos

Serves: 4

Prep: 25 minutes + 20–30 minutes marinating

Cook: 10 minutes

Total: Approximately 1 hour

BEEF FILLING

600g Beef rump or sirloin

5 tbsp Olive oil

2 cloves Garlic cloves, finely grated

1 tsp Ground cumin

1 tsp Smoked paprika

Sea Salt and cracked black pepper to taste

PAPAYA SALSA

300g Ripe yellow pawpaw, peeled and diced

½ small Red onion, finely diced

1small Lebanese cucumber, diced

½ Red capsicum, finely diced

1 Jalapeño, finely sliced

1 Red chilli, finely sliced

½ bunch Coriander, roughly chopped

Zest and juice of 1 lime

1 tbsp extra virgin olive oil

1 tsp honey

Sea Salt and cracked black pepper to taste

TO SERVE

8 small flour or corn tortillas

1 avocado, sliced

Sour cream

Fresh coriander

Lime wedges

Extra sliced chilli or jalapeño

Maldon Sea Salt

METHOD

1. To marinate the beef, place the beef in a bowl with the olive oil, garlic, cumin, smoked paprika. Season with sea salt and cracked black pepper. Toss well to coat and leave to marinate for 20–30 minutes.

2. To make the papaya salsa, gently combine the papaya, red onion, cucumber, capsicum, jalapeño, red chilli and coriander. Add the lime zest and juice, extra virgin olive oil. Season with sea salt and freshly cracked black pepper. Toss gently and keep chilled until ready to serve.

3. Heat a large frying pan, grill plate or BBQ over high heat. Cook the beef in batches for 2–3 minutes, tossing regularly, until nicely caramelised but still tender and juicy.

4. Heat the tortillas in a dry frying pan or directly on the BBQ for 20–30 seconds on each side. Stack and wrap in a clean tea towel to keep warm.

5. To fill each warm tortilla, spoon sour cream, salsa and then the beef finished off with a squeeze of lime juice

PAPAYA BOATS

Coconut Chia Pudding, Crunchy Honey Nut, Vanilla Yoghurt

Makes: 2 generous papaya boat

Prep: 25 minutes, plus chilling

Chill: Minimum 3 hours or overnight

PAPAYA BOWLS

1 large Ripe papaya

1 Lime

Basil to garnish

COCONUT CHIA PUDDING

200 ml / ¾ cup Coconut milk

30 g / 3 tbsp Chia seeds

15 g / 2 tsp Maple syrup

VANILLA YOGHURT

250 g / 1cup Greek yoghurt

20g / 1 tbsp Honey

1 tsp Vanilla bean paste

CRUNCHY COCONUT GRANOLA

60 g / ⅔ cup Rolled oats

20 g / ¼ cup Coconut shredded

30 g / 3 tbsp Pumpkin seeds

30g / 3 tbsp Currents

30 g / ¼ cup Almonds, roughly chopped

30 g / 1½ tbsp Honey

50 g / ¼ cup Brown sugar

20 g / 1½ tbsp Coconut oil or olive oil if have non

½ tsp Ground cinnamon

Good pinch sea salt

TO FINISH

Diced fresh papaya

Fresh Basil

Toasted coconut flakes

Lime wedges

METHOD

1. Cut the papaya in half lengthways and scoop out the seeds. Carefully scoop a little flesh from the centre of each half, keeping the papaya shells intact. Dice the removed papaya flesh and reserve for layering. Toss with the lime juice and honey and set aside.

2. To make the coconut chia pudding, place the coconut milk, chia seeds and maple syrup into a bowl, whisk well together. Cover and refrigerate for at least 3 hours, preferably overnight, until thick and creamy. Before serving, stir well and loosen with a splash of coconut milk if needed.

3. Make the Vanilla yoghurt. Combine the Greek yoghurt, honey and vanilla bean paste in a bowl. Mix until smooth and creamy. Refrigerate until ready to assemble.

4. To make the crunchy coconut granola preheat the oven to 155°C fan-forced / 175°C conventional. Line a baking tray with baking paper.

5. Combine the rolled oats, coconut shredded, pumpkin seeds, currents, almonds and cinnamon in a large bowl. Place the honey, brown sugar, coconut oil or olive into a small saucepan. Gently heat until the sugar has dissolved and the mixture is smooth.

6. Pour over the dry ingredients and mix until everything is evenly coated. Spread onto the prepared tray in an even layer. Bake for 15–20 minutes, stirring halfway through, until golden and toasted. Remove from the oven and allow to cool completely down on the tray. The granola will become crunchy as it cools.

TO BUILD

● Add a layer of vanilla yoghurt.

● Spoon a generous layer of coconut chia pudding.

● Spoon over some of the lime and honey marinated diced papaya.

● Sprinkle generously with the crunchy coconut granola.

● Finish with basil and serve with a lime wedge on the side for an extra squeeze of freshness.

PAYAYA & WHITE CHOCOLATE WHITE MUFFINS

Papaya Jam, Fresh Papaya, Coconut

Makes: 12 muffins

Prep: 25 minutes

Bake: 20–25 minutes

PAPAYA JAM

150 g / 1cup Ripe papaya, peeled and diced

100 g / ½ cup Caster sugar

MUFFIN BATTER

300 ml / 1¼ cups Milk

70 ml / ¼ cup + 2 tsp Olive oil

2 Eggs

180 g / ¾ cup + 2 tbsp Caster sugar

1 tsp Vanilla bean paste

360 g / 3cups Self-raising flour

150 g / 1 cup White chocolate, roughly chopped

100 g / ⅓ cup Papaya jam

100 g / ⅔ cup Fresh ripe papaya, diced

50g / 3-4 tbsp Shredded coconut

TO FINISH

50g / 3 tbsp reserved Papaya jam

75–100g / ½cup Papaya, finely chopped

25g / 2 tbsp Shredded coconut

METHOD

1. Preheat the oven to 165°C fan-forced (185°C conventional). Line a 12-hole muffin tin with paper cases.

2. To make the papaya jam, place the diced papaya and caster sugar into a small saucepan over medium-low heat. Cook for 5 minutes, stirring regularly, until the papaya has softened and the sugar has dissolved. Using a stick blender, blend till smooth. Reserve 50 g (about 3 tbsp) of the jam for finishing the muffins.

3. In a large mixing bowl, whisk together the milk, olive oil, beaten eggs and vanilla bean paste until smooth and well combined.

4. Add the dry ingredients sift the self-raising flour into the bowl, then add the caster sugar. Using a spatula, gently fold together until just combined. Add the chocolate and papaya

5. Fold through the chopped white chocolate, 100 g (about ⅓ cup) papaya jam and 100 g (about ⅔ cup) diced fresh papaya and coconut

6. Fill the muffin cases divide the batter evenly between the 12 muffin cases, filling each approximately ¾ full.

7. Bake for 20–25 minutes, or until risen and lightly golden. While the muffins are still slightly warm, spoon approximately 1 tsp papaya jam onto the top of each muffin. Finish with a little fresh diced papaya and shredded coconut