Custard Apple

The papaw (paw paw) is the largest edible fruit native to America. Individual fruits weigh 150 grams to 1kg and are 10-30cm in length. The larger sizes will appear plump, similar to the mango. The fruit usually has 10 to 14 seeds in two rows. The brownish to blackish seeds are pepperish in taste. The flesh is yellow to yellow-orange inside.

Preparation:

The fruit is typically eaten out the hand and when fully ripe it is slighty soft to the touch with a golden yellow skin The flesh may be scooped from the skin and eaten.

Though the exact area of origin is unknown, the papaya is believed native to tropical America, perhaps in southern Mexico and neighbouring Central America. Generally, the fruit is melon-like, oval to nearly round,  or elongated club-shaped, 15-50 cm long and 10-20 cm thick. The skin is waxy and thin but fairly tough. When the fruit is green and hard it is rich in white latex. As it ripens, it becomes light- or deep-yellow externally and the thick wall of succulent flesh becomes aromatic, yellow, orange or various shades of salmon or red. It is then juicy, sweetish.

Preparation :

Ripe papayas are most commonly eaten fresh, merely peeled, seeded, cut in wedges and served with a half or quarter of lime or lemon. Sometimes a few seeds are left attached for those who enjoy their peppery flavor but not many should be eaten.

Unripe papaya raw green papaya is frequently used in Thai and Vietnamese cooking. Even for use in salads, it must first be peeled, seeded, and boiled until tender, then chilled because of it’s latex content.

Persea americana, or the avocado, is believed to have originated in the state of Puebla, Mexico, though fossil evidence suggests similar species were much more widespread millions of years ago, occurring as far north as California at a time when the climate of that region was more hospitable to them.

The modern English name is not etymologically related to the similar-sounding Spanish word abogado, meaning ‘lawyer’ (as in advocate), but comes through an English rendering of the Spanish aguacate as avogato.

Like the banana, the avocado is a climacteric fruit, which matures on the tree, but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 3.3 to 5.6°C until they reach their final destination. Avocados must be mature to ripen properly. Generally, the fruit is picked once it reaches maturity; for  ‘Hass’ avocados this is approxiamtely 23% dry matter or more. Once picked, avocados ripen in one to two weeks (depending on the cultivar) at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Some supermarkets sell ripened avocados which have been treated with synthetic ethylene to hasten ripening. The use of an ethylene gas “ripening room”, which is now an industry standard. In some cases, avocados can be left on the tree for several months, but if the fruit remains unpicked for too long, it falls to the ground.

Varieties:

The two main varieties grown in Australia are Hass and Shepards.

Hass

The ‘Hass’ avocado is today the most common. All ‘Hass’ trees are descended from a single “mother tree” raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. Hass patented the productive tree in 1935. ‘Hass’ trees have medium-sized (150–250 g), ovate fruit with a black, pebbled skin. The flesh has a nutty, rich flavor.

Shepards

This is a small avocado, has delicate smooth green skin and a pointed. This variety will soften when ripe but unlike the ‘Hass’ variety, the skin WILL NOT change colour. It has an acorn-shaped pit embedded in rich, sticky flesh. A relative of the ‘Hass’, it has its obvious similarities in texture, but with a thicker almost gluey consistency.