Sweet, soft and vibrantly coloured, papaya – also known as paw paw – is a popular addition to breakfast bowls, smoothies and salads, as well as making a tasty pickle or jam.

Although originally native to Mexico and Central America, conquistadors and colonisers carried the fruits and seeds on their voyages, and the tall, spindly trees were soon growing throughout the tropical regions of the world. Today papaya is a commonly used ingredient in many Asian recipes, and is a folk remedy for dengue fever, malaria and digestive complaints.

Papaya is rich in vitamins A, B and C – all powerful antioxidants – as well as fibre.
It also contains the enzyme papain which breaks down tough fibres, and is therefore used in meat tenderisers, and is an effective digestive aid. Although modern science is still investigating its medicinal uses, papaya is believed to have the power to reduce inflammation, lower cholesterol, inhibit cancer cell growth, protect against heart disease, and aid in calcium absorption.

It can also be used topically for a variety of skin conditions - but beware of the latex content in the green, unripe fruits which can cause irritation and allergic reactions in some.