A great use for pawpaws when they are over-abundant.
This recipe came from the Sub-Tropical Fruit Club of QLD’s newsletter.
Peel seed and dice 3 ripe pawpaws.
Put 1 and 1/2 cups white vinegar 1/2 cup water 1/4 cup sugar 2 tablespoons mustard seeds in a saucepan. Place over medium heat and bring to boil. cook until liquid becomes syrupy.
Add diced pawpaw and 1 tablespoon hot curry powder.
Cook briefly stirring constantly then remove from heat and mix in half a medium red onion finely diced.
Pack mixture into jars and refrigerate 1 week before using. (Didn’t work – we had visitors and they wanted some with cheese and biscuits straight away and voted it delicious!)
Makes approx. 3 jars.