Recipe for candied papaya slices
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…
Enjoy your meal !
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