In some countries paw paw is called papaya. It is native to southern Mexico and Central America and is now cultivated in many tropical regions.

Dole paw paw is grown in the Philippines and carefully harvested by hand to make sure the fruit doesn't bruise.

It is believed that if you get stung by a jellyfish, rubbing the area with the skin of the paw paw will bring instant relief!

Dole paw paw is available in New Zealand in two colours, green and yellow. The green one is unripe and is usually eaten cooked or grated in salads. Ripe yellow paw paw is usually eaten raw.

The paw paw, like the banana is not a tree but a large woody herb.

The paw paw contains an enzyme called papain, which is great for tenderising meat.

Paw paw is full of vitamin C; in fact, just a half a small paw paw will give you one and a half times the daily amount of vitamin C your body needs.