Dried papaya

Often, yes: papaya is naturally sweet, but many dried versions also have sugar or syrup added. Check the ingredients for papaya alone if you want unsweetened fruit; sulphites may also be used to help preserve its colour.

Chop it into small pieces and fold it into fruit cake, muffins or flapjack mixture. If the pieces are very firm, soak them in warm water for about 10 minutes, then drain and pat them dry before adding.

Yes. Cover the pieces with warm water for about 10 minutes, then drain them; use the soaking water in a smoothie if you like a sweeter flavour. Avoid a long soak, which can make the fruit mushy.

Keep it in an airtight container in a cool, dry cupboard, away from sunlight. Once opened, seal the packet or transfer the fruit to a container so it does not dry out further or absorb moisture and kitchen smells.

Dried mango or pineapple works in trail mix, baking and cereal, though both have a different flavour. For a similar chewy texture in a recipe, try chopped dried peach or apricot.

Dried papaya is far more concentrated: it has 361 kcal per 100 g, compared with 39 kcal in fresh papaya. A small handful of dried fruit is therefore a more compact portion than a bowl of fresh papaya.

A small handful, about 30 g, is a practical snack portion. That provides 108 kcal and 5.6 g of fibre; pair it with plain yoghurt or a few nuts if you want a more substantial snack.

Chewy, sticky pieces can be difficult for young children to manage. For a child who is ready for textured foods, cut the papaya into very small pieces and have them eat seated and supervised; soaking it first can soften it.