MasterChef contestant Alvin Quah is encouraging Australians to try red papaya and yellow papaw at home.
Mr Quah has teamed up with the nation’s growers to promote the tropical fruit after a bumper crop.
Mr Quah said it’s always important to try something new.
‘‘I think people should always try something new,’’ he said.
‘‘I tell people to treat papaya and papaw like any other fruit or add it to sweet dishes.
‘‘I’ve also teamed the fruit up with a savoury recipe to show how papaya and papaw can be added to the every day meal.’’
Yellow papaw and red papaya are sometimes confused because of their sweet smells and colours.
Red papaya has orange-to-red coloured flesh and has a sweet taste whereas yellow papaw has a distinct yellow flesh and is less sweet in taste.
Mr Quah said the best way to understand the difference between the fruits was to try them both.
Australia produces more than 13,000 tonnes of papaya and papaw every year.
Unlike many other locally grown fruits, more than 99 per cent of the sweet harvest is sold locally with minimal amounts being exported.
Red papaya and yellow papaw are predominantly grown in Far North Queensland in and around Mareeba, Dimbulah and Babinda, Innisfail and Tully.
Selection and Storage
-Red papaya and yellow papaw can prove tricky at the point of selection.
Skin colour is not solely reliable to dictate ripeness as fruit can ripen from the inside out.
-Fruit that is ripe will yield to pressure around the stem, similar to avocados and pears.
-Unripe fruit should be allowed to ripen in the fruit bowl while ripe fruit will store better if kept in the fridge.
-Any fruit that is bought already cut should always be stored in the fridge.
-Fruit will last five to seven days from purchase if stored correctly.
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This story Administrator ready to work first appeared on Nanjing Night Net.