Our pawpaw and ginger smoothie is the perfect start to a summer’s day. Not only is it tasty and refreshing, but it’s also super nutritious.

SERVES 1 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
1½ cups cubed pawpaw, plus extra slices to serve
1 granadilla, pulped
2 tbsp ginger, juiced, plus exta slices to serve
2-3 tbsp double-cream yoghurt
1 tbsp lime juice
1-2 tbsp honey
Water or apple juice, optional

METHOD
1. Place pawpaw cubes in the freezer overnight.
2. Blend frozen pawpaw with the rest of the ingredients until smooth. Add a dash of water or apple juice, if needed.
3. Serve in a jar, topped with extra pawpaw slices and ginger batons.

Eating healthy food has never been more affordable! Check out these strawberry smoothie bowls that are sure to brighten up your day and Instagram feed.

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This vanilla chia pudding with pawpaw purée is the ultimate summer breakfast! Packed with nutrients, but also super yummy! What more could you want?

SERVES 4 // COOK TIME 75 mins

INGREDIENTS
500 ml rice milk (or your choice)
125 ml chia seeds
60 ml maple syrup
1 vanilla pod, seeds only
125 ml double-cream yoghurt
2 small pawpaws, peeled, seeded and cubed
Zest and juice of 1 lime

METHOD
1. Mix the rice milk, chia seeds, 2 tbsp maple syrup and vanilla seeds in a glass bowl. Cover with cling film and place in fridge for 1 hour, until seeds have swelled up and mixture has thickened.
2. Remove from the fridge and add the yoghurt.
3. Place ½ the pawpaw, 2 tbsp maple syrup and the lime zest and juice in a blender. Blend to a purée.
4. In individual glasses, layer chia-seed pudding and pawpaw purée, building 2 layers of each.
5. Top with remaining pawpaw and serve immediately.

If you’re in need of upping your fibre and vitamin B intake, then this delicious and filling multigrain apple porridge will do the trick!

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If you’re looking for a super tasty, nutrient dense lunch, we got you covered with these turkey club sandwiches and pawpaw achar!

SERVES  4 // COOK TIME 30 mins, plus cooling time

INGREDIENTS
For the pawpaw achar
100 ml vegetable oil, plus extra to fry
2 onions, peeled and diced
2 cloves garlic, peeled and chopped
2 carrots, peeled and grated
3 red chillies, chopped
3 tbsp masala
1 tsp yellow mustard seeds
1 tbsp sugar
Zest of 1 lemon
1 tbsp salt
1 pawpaw, peeled and sliced
For the sandwiches
12 slices wholewheat bread, toasted
½ cup mayonnaise
12 slices deli turkey
300g baby spinach
2 avocados, peeled and sliced
2 Roma tomatoes, sliced
½ cup bean sprouts
Salt and black pepper

METHOD
For the pawpaw achar
1. Heat a little oil in a pan and fry the onions and garlic for a few minutes. Add the carrots, chillies, spices and sugar. Cook for a further 5 minutes.
2. Remove from the heat and add lemon zest, salt and oil.
3. Place pawpaw in a sterilised jar and pour in the vegetables. Leave to cool before securing the lid and storing in the fridge.
For the sandwiches
1. Spread mayo on 4 slices of toast. Add 3 slices of turkey and 2 tbsp pawpaw achar to each one. Top with another slice of toast.
2. Layer baby spinach, avo and tomato. Sprinkle with sprouts and season. Lastly, place a third slice of toast on top and secure with a cocktail skewer.
3. Serve with remaining achar.

You can never got wrong with a classic chicken mayo sandwich! Especially one made with sourdough bread and pickled red onions.

The post Turkey club sandwiches with pawpaw achar appeared first on MyKitchen.

Summer braais will never be the same once you give this home-made pawpaw and sesame seed sorbet a try! Mix and match flavours and fruit for even more variety.

SERVES 6 // COOKING TIME 30 min, plus freezing time

INGREDIENTS
½ cup sugar
½ cup water
2 cups peeled and diced pawpaw
1 cup white wine
Juice and zest of 2 lemons
½ tsp sesame oil
2 tbsp black sesame seeds

METHOD
1. Heat the sugar and water over low heat until the sugar has completely dissolved.
2. Add pawpaw, wine, lemon juice and zest, and sesame oil. Blend until smooth.
3. Pour the mixture into a shallow dish and place in the freezer. Stir sorbet every hour until completely frozen. (Or use an ice cream maker.)
4. Serve the sorbet sprinkled with sesame seeds.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

Keen to try more flavours? Go for this guava sorbet!

The post Home-made pawpaw and sesame seed sorbet appeared first on MyKitchen.

Give your braai sides an upgrade with this grilled pawpaw and red onion salad with spicy dressing – all done on the braai!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
For the salad
2 red onions, halved, roots attached
6 baby onions, halved, roots attached
Olive oil, to brush
1 pawpaw, sliced into wedges
125 g mozzarella, cubed
Rocket, to serve
For the dressing
¾ cup olive oil
⅓ cup apple cider vinegar
⅓ cup honey
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
½ tsp pepper
Handful mint
1 tbsp poppy seeds

METHOD
For the salad
1. Brush onions with olive oil and braai for 15–20 minutes, until charred.
2. Braai pawpaw wedges for 1 minute on each side, until charred. Chop roughly.
For the dressing
1. Use a blender to blitz together all dressing ingredients, except poppy seeds. Then stir in the poppy seeds.
2. To serve, toss the onions, pawpaw, mozzarella and rocket with the dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Keen for another delicious way to enjoy your summer pawpaw fruit? Try our pawpaw and ginger smoothie!

The post Grilled pawpaw and red onion salad with spicy dressing appeared first on MyKitchen.

Game is becoming more and popular in South African restaurants these days, and we just love its wild, earthy taste. Serve it up and impress your guests right at home with this fusion dish.

Serves 8 // COOKING TIME 100 mins, plus marinating time

Ingredients
1 pawpaw, peeled and seeded
2 tbsp brown sugar
12 sprigs thyme
3 tbsp olive oil
2 tbsp soy sauce
1 tbsp Dijon mustard
Salt and black pepper
1.6 kg springbok leg, deboned
2 tbsp vegetable oil
1 bulb garlic, halved
120g cherry tomatoes, quartered
100g mung bean sprouts
20g coriander, chopped
20g mint
1 red chilli, seeded and sliced
Juice of 2 limes
2 tsp caster sugar

Method
1. Preheat oven to 160°C.
2. Place half the pawpaw, brown sugar, leaves of 6 thyme sprigs, 2 tbsp oil, soy sauce and mustard in a food processor. Pulse until smooth. Season.
3. Place the purée and the springbok in a large ziplock bag. Marinate for at least four hours, or overnight.
4. Heat the vegetable oil in a pan over medium heat. Brown the springbok all over. Transfer to a roasting tray.
5. Season the springbok, then add the remaining thyme and the garlic. Cover with foil and roast for 1 hour, or until cooked through. Remove from the oven and allow to rest for 20 minutes with the foil still on.
6. Chop the remaining pawpaw and place in a bowl. Add tomatoes, bean sprouts, coriander, mint and chilli.
7. Mix the remaining olive oil, lime juice and caster sugar. Pour over the salad, toss to coat, and season.
8. Carve the springbok and drizzle the roasting juices over. Serve with the pawpaw salad.

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