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© Emmanuel VIRIN

Candied papaya slices

In Reunion Island, it is common to see papaya trees in the gardens of Creole-style houses. During my stay, I had a chance to try this juicy, orange-fleshed fruit. Green papaya is used to make conserves, salads and gratin dishes. Why not test this recipe for candied papaya? It can be made with papaya slices. Go on, give it a try !

Discover the island’s other exotic fruits.

Eva

Recipe for candied papaya slices

Preparation time 30 minutes
Cooking time 40 minutes + 4 hours

Preparation

  • Peel the papayas and cut in half.
  • Remove the pips and cut the papaya halves into slices lengthways.
  • Place the slices in a saucepan. Cover with water and boil over a high heat for 30 to 40 minutes.
  • Pierce with a knife to test if they’re cooked. They should pierce easily.
  • Leave the papaya slices in the water and add the same weight of brown sugar.
  • Continue to cook over a low heat.
  • Leave to simmer and reduce for 3 to 4 hours. Stir gently from time to time, ensuring the slices remain covered.
  • The conserve is ready when all the water has evaporated to leave boiling sugar.

Tip: continue cooking for an extra two hours to give the papaya pieces a lovely golden colour and the juice a thick, caramel-like consistency.

Ingredients

  • 1kg green papaya
  • 1kg brown sugar
  • water
  • a cooking pot (preferably in cast iron).

This simple recipe is easy to follow, but the long cooking time requires a little patience! There are other ways of sampling papaya too: in sweet or savoury salads, fruit jellies, Creole pâté, coulis, or simply fruit juice…