Wow- what a title. This recipe celebrates the colours of the rainbow and the diversity of the season. It looks at a very tropical ingredient- the Pawpaw and blends it with dry season produce to give a tropical twist to a more Mediterranean recipe. This dish also happened to feature in the ABC book “Australia Cooks” (as my Top End style recipe) and I cooked it with participants of my recent Sensational Sides with Tropical fruit. This showcases how you can use Green (not quite ripe) Pawpaw.

Pawpaws grow well all year round in the Top End- and they are really delicious picked still green but well formed and then roasted in the oven. This time of year it is perfect to roast them along with other fantastic veggies from the September season of abundance, such as tomatoes, capsicums, zucchinis which are only in season for a couple of months. Combine them with basil, thyme, garlic chives or 5 spice to add herby flavour (some cooked in and some added fresh).

The bright orange parts are the green pawpaw- which colours up and sweetens when cooked, if you roast it at a good heat the outside should also be nice and crunchy with a soft middle.

Cut all the veggies into fairly chunky shapes and pop into a pre-heated oven dish with generous dashings of olive oil. Heat at about 220 degrees celsius for around 20 minutes, or until tender.

This is really lovely served with lentils or rice.

If it is not dry season, there are many great dishes that roasted green pawpaw is fantastic in – like roasted with pumpkin and crushed macadamias or just on it’s own as wedges served as a starter.