From the page: Papaya: sweet on the table, powerful on your hair
Idea 6
Papaya in syrup
Papaya in syrup was born in Brazilian backyards, where each tree produced more fruit than the family could eat — and turning it into a sweet was the way to preserve the harvest. Sugar at high concentration draws water out of the fruit by osmosis and prevents the proliferation of microorganisms, so the preserve keeps for weeks outside the fridge.
What you need
- Ripe but firm papayas (half-ripe is the classic, but ripe works too)
- Sugar (crystal or refined, about half the weight of the papaya)
- Cloves and cinnamon sticks to taste
- Water
- Wide pot and well-washed glass jars
How to make it
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1
Peel the papaya, remove the seeds, and cut into cubes or thick slices — firm pieces hold up better during cooking and don't fall apart.
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2
Place the pieces in a pot with enough water to cover and boil for 5 minutes; this first cooking removes the latex (that slight bitterness of raw fruit). Drain well.
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3
In the same pot, make the syrup with the sugar, water (two parts sugar to one part water), and the cloves; letting the syrup thicken before returning the fruit keeps it from falling apart.
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4
Add the papaya and simmer over low heat for about 30 to 40 minutes, stirring gently, until the syrup thickens and the pieces turn translucent.
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5
Transfer while still hot to clean glass jars and seal; the vacuum that forms as it cools helps with preservation.
Finishing touches
Serve with semi-cured cheese for a classic sweet-and-savory pairing, or chop the chilled sweet over a simple cake. If the syrup is too runny the next day, just return it to the heat for a few minutes.
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