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Tropical papaya refrigerator cake

<p>End your mealtime with a bang and serve up this juicy dessert. The tropical fruit flavours blend well with the dairy to create a dessert to remember.</p> <p><em>Serves 12</em></p> <p><em>Prep Time: 25 minutes</em></p> <p><em>Refrigerator Time: 8 hours</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>250 g cream cheese (one block)</li> <li>300 ml pure cream</li> <li>1/4 cup sweetened condensed milk</li> <li>1 tsp lemon juice</li> <li>1/2 tsp vanilla paste or extract</li> <li>1 1/2 packets Nice biscuits</li> <li>300 g papaya, thinly sliced</li> <li>1 x 440 g can crushed pineapple in juice, drained</li> </ul> <p>To garnish</p> <ul> <li>Extra sliced papaya</li> <li>1/4 cup flaked coconut, toasted</li> <li>1/4 cup sliced almonds, toasted</li> </ul> <p><strong>Method:</strong></p> <ol> <li>With a hand-held mixer beat the cream cheese until smooth. Slowly add cream, beating to incorporate well as you pour, then continue to beat for one to two minutes until it thickens and holds soft peaks.</li> <li>Add the condensed milk, vanilla and lemon juice to the cream and beat until the mixture begins to re-thicken and the beaters leave trails in the surface. Spoon 1/2 cup of the cream into a separate dish, cover and place in the fridge for toping the cake when it’s ready to serve.</li> <li>Line a 1.5 litre loaf tin with cling-wrap to cover the base and over-hang on all four sides. Spread 1/2 cup of the remaining cream in the bottom of the prepared tin and arrange a layer of biscuits on top, cutting a few into smaller pieces to fill any gaps. Dollop over a quarter of the cream (about 1/2 cup again) and spread to cover the biscuits. Top cream with a third of the papaya slices and a third of the drained pineapple.</li> <li>Repeat with biscuits, cream and fruit for two more layers, then finish with a final layer of biscuits and the remaining cream.</li> <li>Cover the surface of the cake with the over-hanging cling-wrap. Press gently to compress and refrigerate eight hours or overnight – giving the biscuits plenty of time to soften.</li> <li>When ready to serve, peel the cling-wrap off the top of the cake and invert onto a serving platter. Remove all cling-wrap and discard. Spread the top and sides of the cake with the reserved cream. Decorate with the coconut, almonds and extra papaya. Keep cake refrigerated until ready to slice and serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>To toast coconut and almonds, spread over a tray and bake for 5 - 6 minutes in an oven preheated to 180°C, or toss in a hot pan until just golden.</li> <li>As long as the cream is thick enough to stay on the biscuits without running quickly off the edges it will do the job perfectly, however if you feel it’s too thin at the end of Step 2 you can refrigerate it for an hour and beat again.</li> <li>To cut biscuits into smaller pieces use a serrated knife in a sawing motion so they don’t shatter or crumble.</li> </ul>

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Papaya lime bars

<p>In the mood for baking? These tangy, juicy bars will be a perfect snack for the whole family.</p> <p><em>Serves 12</em></p> <p>Prep time: 10 minutes</p> <p>Cook time: 30 minutes</p> <p><strong>Ingredients:</strong></p> <p>For the crust</p> <ul> <li>100 g butter, melted</li> <li>1 cup flour (130 g)</li> <li>1/2 cup icing sugar mixture (60 g)</li> <li>1/4 tsp baking powder</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>pinch sea salt</li> </ul> <p>For the filling</p> <ul> <li>1/2 cup mashed papaya (125 g)</li> <li>1⁄3 cup lime juice (80 ml)</li> <li>2 eggs</li> <li>1/4 cup caster sugar (60 g)</li> <li>2 Tbsp cornflour (20 g)</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>1⁄4 tsp sea salt</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180°C. Lightly coat a 20cm x 20cm pan with cooking spray, then line the base and two sides with a single strip of baking paper.</li> <li>In a medium bowl combine the dry ingredients for the crust (flour through salt) and mix well. Add melted butter and stir to create a soft dough. Turn dough into the prepared pan and press evenly across the base.</li> <li>Par-bake the crust for 12 mins until just golden. While it’s baking, make the filling.</li> <li>Add papaya and lime juice to a blender jug and puree until smooth. Add remaining filling ingredients (eggs through salt) and pulse to combine.</li> <li>Remove pan from the oven, pour filling over the hot crust and return to the oven. Bake for an additional 18 - 20 mins, until bars are puffed and firm to the touch in the centre.</li> <li>Allow papaya bars to cool in the pan for at least 30 minutes before running a knife around the edge of the slice and using the paper to lift it out onto a rack. Cool completely, then cut into bars to serve.</li> </ol>

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Enjoy sweet red papaya and mixed berry parfaits

<p>Combined with fruity goodness, enjoy this parfait as the perfect afternoon (or morning) snack.</p> <p><strong>Time to prepare: </strong>5 minutes</p> <p><strong>Cooking time: </strong>10 minutes</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <ul> <li>400g red papaya</li> <li>500g (2 cups) natural Greek or vanilla yoghurt</li> <li>200g (2 cups) toasted muesli or granola</li> <li>250g (2 cups) frozen mixed berries</li> <li>1 tbsp water</li> </ul> <p><strong>Directions</strong></p> <ol> <li>In a saucepan over medium heat, simmer berries and water for four to five minutes, until just warm and syrupy.</li> <li>Mash slightly with a fork and set aside to cool while you peel, de-seed and dice papaya.</li> <li>Spoon 2 tablespoons muesli (or granola) into the base of four glasses.</li> <li>Layer each glass with ¼ cup yoghurt, 2 tablespoons berry compote, ¼ cup diced papaya and 2 tablespoons granola. Repeat layers and serve immediately.</li> </ol> <p><em>Recipe courtesy of<span> </span><a rel="noopener" href="http://www.australianpapaya.com.au/" target="_blank"><span>Papaya Australia</span></a>.</em><a rel="noopener" href="http://www.australianpapaya.com.au/" target="_blank"></a></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/red-papaya-and-mixed-berry-parfaits.aspx" data-title="Red Papaya and Mixed Berry Parfaits | WYZA Australia" data-description="Combined with fruity goodness, enjoy this parfait as the perfect afternoon (or morning) snack. - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-bf1a309b-c186-43e3-9374-8a1eda6455d2"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/red-papaya-and-mixed-berry-parfaits.aspx">Wyza.com.au</a>.</em></div> </div> </div>

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Papaya barramundi ceviche cups

<p>This should become the poster recipe for all your summer gatherings. There is no fish fresher than a barra, and papayas are bringing people together with their golden-tangerine hued goodness, inside and out! A match made in summer heaven!</p> <p>A ceviche is a delicious starter that requires no cooking and is always fun to eat, no matter how it is presented. And there are some fun ways to present a ceviche. Serve it in a beautiful large bowl for sharing with corn chips on the side. Or scoop into petite bite sized edible pastry cups. Or load it up in petite glass cups and serve it with tiny forks.</p> <p><em>Recipe by Sneh Roy, Cook Republic</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>Zest and juice of half an orange</li> <li>1 teaspoon red chilli flakes</li> <li>1 teaspoon sea salt flakes</li> <li>1 tablespoon Extra Virgin Olive Oil</li> <li>350g boneless Barramundi fillets, cut into 2cm cubes</li> <li>½ red onion (35g), finely diced</li> <li>1 small red pepper (35g), finely diced</li> <li>1 small cucumber (120g), deseeded and finely chopped</li> <li>1 small avocado, deseeded and cubed</li> <li>1 green cayenne or jalapeno chilli, thinly sliced</li> <li>2 cups (300g) Ruby Rise red papaya, cut into 2cm cubes</li> <li>2 spring onions, finely chopped (green only)</li> <li>¼ cup fresh coriander leaves, chopped</li> <li>Sea salt flakes and freshly ground black pepper, to taste</li> <li>Fresh mint and micro herbs, to garnish</li> <li>Corn Chips, to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>To prepare the ceviche dressing, place orange zest, orange juice, chilli flakes, salt and olive oil in a small lidded jar. Shake well.</li> <li>Place the fish in a non-reactive (ceramic or glass) bowl. Pour the dressing over the fish. Mix well and spread to ensure that the fish is completely covered by the dressing. Cover the bowl with cling film and chill in the refrigerator for a minimum of 30 minutes (or 1 hour if you want your fish to be cooked further in the dressing).</li> <li>Remove the bowl from the fridge. Add the onion, pepper, cucumber, avocado, cayenne/jalapeno, papaya and coriander to the bowl. Mix well. Cover and chill for another 20 minutes. Adjust seasoning (salt and pepper) to taste.</li> <li>Garnish with mint and micro herbs. Serve in a large bowl for sharing or single serve glass cups with a side of corn chips.</li> </ol>

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Lady Lou's papaya scones

<p>This recipe is inspired by Lady Flo Bjelke-Petersen’s pumpkin scones. Lady Flo, the wife of former Queensland Premier Jo Bjelkle Petersen, was famous for her pumpkin scones which were credited for keeping her husband in office for so long.</p> <p><em>Recipe by Lou Edney for Ruby Rise Papaya</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>40g butter</li> <li>¼ cup sugar</li> <li>½ teaspoon of sea salt flakes</li> <li>1 egg</li> <li>1 cup of cooked reduced Ruby Rise Red Papaya* (cooled)</li> <li>4 teaspoons baking powder</li> <li>1 cup plain flour - 1 tablespoon (next time add 1 T back in)</li> <li>1 cup plain wholemeal flour</li> <li>¼ teaspoon turmeric</li> <li>⅛ teaspoon cardamom</li> <li>2 tablespoons plain flour for the bench</li> <li>1 large Ruby Rise Red Papaya</li> </ul> <p><strong>Method:</strong></p> <p>For the papaya reduction:</p> <ol> <li>Cut the papaya in half lengthways and scoop out the seeds.</li> <li>Peel the papaya and puree it in a food processor.</li> <li>Weigh a large saucepan and record its weight.</li> <li>Transfer the papaya to the saucepan and weigh it. Record the weight of the Papaya</li> <li>Cook over medium heat stirring occasionally until the papaya has reduced by over half (~45 minutes). 1kg fresh papaya will yield around 450g reduced.</li> </ol> <p>For the scones:  </p> <ol> <li>Preheat your oven to 230°C (fan forced).</li> <li>Beat together butter, sugar and salt in an electric mixer until light and fluffy.</li> <li>Add egg, beat well.</li> <li>Add papaya and beat well.</li> <li>Combine flours, baking powder and spices and stir into the batter by hand, being careful not to overmix.</li> <li>The dough is quite sticky but that is fine. Flour your hands. Turn dough onto a floured bench and lightly press into 2cm high slab.</li> <li>Cut into circles (4cm in diameter) with a floured cookie cutter.</li> <li>Place on a lightly floured tray on the top shelf of a hot oven for 12-15 minutes.</li> <li>Remove from the oven, allow to cool a little and serve with butter or papaya curd and cream.</li> </ol> <p><strong>Note: </strong></p> <p>As with all scone dough, it is important not to overmix this or you will end up with tough scones. Keep your touch light, knead it as little as possible, and only work it enough to just bring it together. When you have cut your scone rounds out, you can recombine the leftover dough to make more scones, but again, don't overwork the dough.</p>

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Salmon with papaya salsa

<p><strong>Time to prepare 5 mins | Cooking Time 30 mins | Serves 4</strong></p> <p><span style="font-weight: 400;">Tender salmon with a tangy and refreshing salsa, made for a relaxed summer night!</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 avocados, diced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cups papaya, peeled, deseeded and diced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">150g cherry tomatoes, quartered</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Olive oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 x salmon fillets</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1¼ cups brown rice</span></li> </ul> <p><strong>Directions</strong><span style="font-weight: 400;">:</span></p> <p>1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside.</p> <p>2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.</p> <p>3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.</p> <p>4. Serve salmon on top of brown rice and top with salsa. Season to taste.</p> <p><em><span style="font-weight: 400;">Recipe thanks to</span><a href="http://australianpapaya.com.au/"><span style="font-weight: 400;"> Papaya Australia.</span></a></em></p> <p><em><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/recipes/salmon-with-papaya-salsa.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></em></p>

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Papaya and coconut milk ice pops

<p>Aside from helping to improve digestion, papaya is also bursting with vitamin C which supports the immune system and vitamin A which is essential for healthy eyes. Rich in antioxidants as well, it’s no wonder that adding some papaya to your diet can have a positive inside-out effect on your skin.</p> <p>If you’re not into frozen treats, simply skip the freezing step and enjoy the blended papaya with coconut milk as a smoothie. You can skip the natvia, erythritol or sugar as this is only used in the recipe to help the treat taste sweeter once frozen.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 Ruby Rise Red Papaya</li> <li>1 (270ml) can coconut milk</li> <li>1/3 cup natvia, xylitol or unrefined sugar</li> <li>1/2 teaspoon vanilla bean paste</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut the papaya in half lengthways. Using a spoon, remove and discard the seeds. Peel the papaya using a vegetable peeler, cut into chunks and place in a blender.</li> <li>Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only halfway.</li> <li>Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.</li> <li>Top each filled mould with the coconut milk blend. Pop in an ice pop stick and freeze for 8-12 hours or overnight.</li> </ol> <p><strong>Tip</strong></p> <p>Store ice pops in the moulds to prevent freezer burn. Alternatively, remove from moulds and wrap tightly with baking paper and store in a zip lock bag in the freezer.</p> <p><em>Recipe by Martyna Angell, The Wholesome Cook.</em></p>

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Full of goodness: Papaya chia oat breakfast parfait

<p>These parfaits are super easy to pull together, and are full of the goodness of papaya, oats and chia seeds. The combination is packed with flavour, vitamins and fibre, and will keep you satisfied for hours.</p> <p><strong>Ingredients: </strong></p> <p><strong>Oat Layer</strong></p> <ul> <li>1 cup oats</li> <li>1 cup almond milk unsweetened (or milk of choice)</li> <li>Natural sweetener to taste</li> <li>1/2 cup water</li> </ul> <p><strong>Papaya Layer</strong></p> <ul> <li>1/2 Ruby Rise Red Papaya, seeds removed; chop pulp to desired size</li> </ul> <p><strong>Papaya Chia Layer</strong></p> <ul> <li>1/4 cup chia seeds</li> <li>2 Tbsp Ruby Rise Red Papaya pulp mashed</li> <li>1 cup yoghurt (eg coconut, almond, soy)</li> <li>1/2 tsp vanilla extract (optional)</li> <li>Natural sweetener to taste (white granulated stevia, xylitol, coconut sugar, maple syrup)</li> <li>1/2 cup water (as required)</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Mix all the ingredients for the oat layer well. Allow to soak for 30 minutes or overnight. Add more liquid as required when ready to serve.</li> <li>Mix all ingredients for the papaya chia later in a jar and place in the fridge for 30 minutes or overnight to swell. Add additional liquid as required prior to serving.</li> <li>Layer compote in desired pattern.</li> <li>Sprinkle with muesli, nuts or seeds to serve if desired.</li> </ol> <p><em>Photo and recipe by Jo Ross, Healthy Eating Jo.</em></p>

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Overnight papaya coconut oats

<p><span>Bursting with natural flavours, papaya is the perfect addition to quick and easy breakfasts. This recipe is extremely simple and speedy to make, you’ll be prepping it weekly! </span></p> <p><strong>Ingredients: </strong></p> <ul> <li><span></span><span></span><span>       </span><span>2 1/2 Cups rolled oats</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Ruby Rise Red Papaya, seeds removed, ¾ chopped roughly, ¼ sliced</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 teaspoon lime juice</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup toasted Coconut</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup coconut yoghurt</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup Almond milk</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Tsp maple syrup</span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span>Combine oats, coconut yoghurt, almond milk, coconut and syrup in a small bowl. Stir well. </span></li> <li><span>Cover and let it sit overnight in the fridge.</span><span> </span></li> <li><span>When ready to serve, prepare the Papaya puree. Blend ¾ of the chopped papaya in a blender with lime juice. Blend until smooth.</span><span> </span></li> <li><span>Layer the base of 2 mason jars with papaya puree, then layer a sprinkle of toasted coconut on top. Add the oats until there is 3 cm left in the jar.</span><span> </span></li> <li><span>Top the oats with sliced papaya pieces and remaining toasted coconut.</span><span> </span></li> </ol> <p><span>Serves 2.</span><span> </span></p> <p><em>Recipe by Vic Theng, Melbourne Foodie Finds.</em></p>

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On-the-go protein bars

<p>With peanut butter and papaya cream, these bars are as rich and delicious as they are nutritious.</p> <p><strong>BASE</strong></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 1/2 cups rolled oats, blended into a flour</li> <li>1/2 cup vegan protein powder </li> <li>1/2 cup hemp seeds/hearts </li> <li>1/4 tsp salt</li> <li>1/2 cup natural peanut butter</li> <li>1/4 cup pure maple syrup</li> <li>1/4 cup coconut oil, softened or melted</li> <li>1 tsp vanilla extract</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Add everything to a mixing bowl and combine well. Turn dough into a lined can tin or a silicone mould. Set aside.</li> </ol> <p><strong>TOPPING</strong></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 cup raw cashews, soaked in water 4 hours then drained</li> <li>1/2 Ruby Rise Red Papaya, flesh only (discard the seeds and skin)</li> <li>1/4 cup lemon juice</li> <li>1/4 cup coconut oil</li> <li>2 Tbsp cacao butter</li> <li>Optional- 5 drops grapefruit essential oil</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Add coconut oil and cacao butter to a heat proof bowl. Set over a pot of gently simmering water and allow to melt. Once liquid, remove from heat and set aside to cool for 5 minutes.</li> <li>Add all ingredients to a high-speed blender. Blitz until very smooth. Pour this over the base and set in the freezer for a few hours.</li> </ol> <p>To finish, remove bars from freezer and cake tin. Allow to defrost a little before cutting into serving sizes. Store in an air tight container in the fridge or freezer. </p> <p><em>Recipe by Jade Woodd – Panaceas Pantry.</em></p>

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Spiced poached red papaya compote

<p>Compote is a dessert which originates from Medieval Europe. This spiced poached red papaya compote recipe will prove why this dessert has lasted centuries long.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 medium red papaya (peeled, deseeded &amp; cut into chunks)</li> <li>4 tbsp dried cranberries</li> <li>1 lime (juiced &amp; strips of zest)</li> <li>2 cinnamon quills</li> <li>2 star anise</li> <li>5 tbsp sugar</li> <li>2 cups water</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Pour water into a saucepan, add sugar, lime juice and lime zest, cinnamon quills and star anise. Bring to the boil and simmer for 5 minutes. Add red papaya and cranberries, bring back to the boil and simmer for a further 2-3 minutes.</li> <li>Turn off the heat and set aside to cool.</li> <li>Can be eaten with cereal for breakfast or with ice cream for dessert.</li> </ol> <p><em>Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Papaya</span></strong></a>. </em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</em> <em><span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</em></strong></p>

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Refreshing red papaya lassi

<p>This fruity and exotic refreshment is full of natural goodness and is quick and easy to make.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 medium red papaya</li> <li>½ cup natural yoghurt</li> <li>250ml iced water</li> <li>A dash of rosewater</li> <li>¼ cup fresh mint leaves</li> <li>1 teaspoon honey, if needed</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Peel and deseed red papaya. Cut into chunks.</li> <li>Place fruit and all other ingredients in a blender or food processor, blend until well combined and frothy.</li> <li>Taste to determine if honey is required for extra sweetening.</li> <li>Add if needed and re-blend.</li> <li>Pour into glasses and serve.</li> </ol> <p><em>Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Papaya</span></strong></a>. </em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</em> <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span><em>.</em></strong></p>

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Red papaya and mixed berry parfaits

<p>This red papaya and mixed berry parfait is easy to make and a great energy boost that will please everyone.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g red papaya</li> <li>500g (2 cups) natural Greek or vanilla yoghurt</li> <li>200g (2 cups) toasted muesli or granola</li> <li>250g (2 cups) frozen mixed berries</li> <li>1 tbsp water</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. In a saucepan over medium heat, simmer berries and water for four to five minutes, until just warm and syrupy. Mash slightly with a fork and set aside to cool while you peel, de-seed and dice papaya.</p> <p>2. Spoon 2 tablespoons muesli (or granola) into the base of four glasses.</p> <p>3.  Layer each glass with ¼ cup yoghurt, 2 tablespoons berry compote, ¼ cup diced papaya and 2 tablespoons granola. Repeat layers and serve immediately.</p> <p><em>Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Papaya</span></strong></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Papaya and coconut muffins

<p>These flavoursome papaya and coconut will make the perfect snack at any time of the day.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 12</p> <p class="Pa2"><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>2 cups wholemeal self-raising flour</li> <li>½ cup shredded coconut, plus extra to top muffins</li> <li>1 cup papaya, peeled, deseeded and mashed</li> <li>¼ cup papaya, peeled, deseeded and finely diced (for decoration)</li> <li>1 large egg, whisked</li> <li>2 tbsp butter</li> <li>½ cup honey</li> </ul> <p class="Pa2"><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p class="Pa3">1. Pre-heat oven to 180ºC.</p> <p class="Pa4">2. Over a low heat, heat butter on stove until melted. Allow to cool.</p> <p class="Pa4">3. Combine flour and coconut in a large bowl and mix.</p> <p class="Pa4">4. In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well.</p> <p class="Pa4">5. Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one.</p> <p class="Pa4">6. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.</p> <p class="Pa4">7. Cool for 10 minutes before removing from the muffin tin.</p> <p>8. Top with extra shredded coconut and finely diced papaya.</p> <p><em>Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Papaya</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine