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If you’ve ever been to Skybury Café & Roastery and eaten their papaya bruschetta or papaya korma, you’ll want these!

It’s Papaya Week (11-17 September 2023) so search #embracepapayapower to discover more recipes and all about this superfood or click HERE!

Prep time: 15 mins

Total time: 15 mins

Serves: 8


1 ripe Skybury Papaya (diced)

5 tomatoes (diced)

1/2 medium red onion (diced)

1 red capsicum (seeded and diced)

1/4 cup fresh basil leaves (chopped)

2 tablespoons white sugar

1/4 cup red wine vinegar

1/4 cup macadamia oil

1/2 teaspoon mustard powder

2 stalks spring onions (chopped)

French baguette, sliced


Cut Skybury Papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the Skybury Papaya, and place in a medium bowl. Add tomatoes, red onion, capsicum and basil, and set aside. In a food processor or blender, combine the Skybury Papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and the seeds have broken up. Pour over the diced and sliced Skybury Papaya mixture and gently stir to coat all ingredients evenly.

Slice baguette evenly – about 1cm each – and place in heated oven (200C) for about 8 minutes. Remove and rub with sliced garlic and spray with olive oil.

Serve papaya mixture on top of sliced baguette.