Discover Dole Paw Paw
Growing
Buying
Eating
Paw paw or papaya, as it is known in many Asian countries, has a soft buttery consistency that simply melts in your mouth. So deliciously sweet is the taste that Christopher Columbus reputably described paw paw as "the fruit of the angels".
Paw paw are a good source of calcium, vitamin A and vitamin C. They also contain beta-carotene. Dole paw paw is a Superfood for your skin. Learn more
Dole paw paw is grown in the lush tropical environment of the Philippines. In this ideal growing environment the fruit develops its superior, more flavoursome, and delicious taste.
Not all Dole paw paw are the same. In New Zealand paw paw are available in two varieties.
Yellow flesh
This is the most popular Dole paw paw variety sold in New Zealand. The rich yellow flesh belongs to the paw paw most of us know and love. When eaten, Dole Philippine yellow flesh paw paws are noticeably more flavoursome and delicious than other paw paw.
Green paw paw
Green paw paw has a white flesh and is used exclusively for cooking. It also has white seeds in the centre, unlike the yellow variety, which has black seeds. Green paw paw is primarily used as an ingredient in delicious curries and spicy salads.
Preparing Dole paw paw at home
Dole paw paw is easy to prepare to eat.
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- Start by testing the fruit for ripeness. Make sure it gives slightly with pressure from your palm. Then cut the narrow end off the paw paw.
- Next, cut the fruit lengthwise in half.
- Scoop out the black seeds in the centre and discard. (Paw paw seeds are not generally eaten).
- Peel the paw paw...
- and slice into segments.
How to store
You can ripen a paw paw at room temperature and then store the ripe fruit in your refrigerator.
