Recipe
Spoonable Sweet from Ripe Papaya
Homemade sweet made with ripe papaya cooked over low heat until it becomes a thick compote. Perfect with white cheese or cream cheese.
- Preparation20 min
- Cooking50 min
- Total time4 h
- Servings8 small portions (approximately 600-650 g in total)
- DifficultyEasy
Sweet from ripe papaya is one of those spoon desserts that were made at home when the papaya got soft and had to be used before it went bad. Here in the United States, you will find it as papaya, and the large variety with red flesh sold in any Latin market is ideal. It is cooked with little sugar, a splash of lemon and a cinnamon stick, without adding water, until the pulp breaks down and concentrates into a thick, shiny compote with some tender chunks.
Do not confuse it with sweet from unripe papaya, which is made with firmer fruit cut into cubes that remain whole inside a syrup. Here we seek the opposite: for the ripe fruit to break apart and reduce. It is eaten cold, in small portions, and goes wonderfully next to a piece of white cheese or cream cheese, as homemade sweet has always been eaten in Cuba.
Ingredients
Check off the ingredients you have.
For the preserve
To serve (optional)
Method
- Wash the papaya well on the outside and dry it. Cut it lengthwise, scoop out all the seeds with a spoon and scrape off the webbing that surrounds them. Peel each half with a knife and discard any bruised or overripe parts.
Image generated with AI.CiberCuba - Cut the pulp into 2-3 cm (1 in) chunks and weigh them: you need 1 kg (2.2 lb). Place them in the pot and lightly mash them with a masher or fork, leaving about half in small pieces.
Image generated with AI.CiberCuba - Add the sugar, lime or lemon juice, cinnamon stick and pinch of salt to the pot. Mix with a spatula and let rest for about 20 minutes, until the fruit releases plenty of juice and the sugar begins to dissolve.
- Place the pot uncovered over medium heat. When it starts to bubble, reduce to low (medium-low) so it simmers slowly. Stir every 4-5 minutes. At first you will see lots of clear liquid around the pulp.
Image generated with AI.CiberCuba - Continue cooking and, as the liquid evaporates, stir more frequently (every 1-2 minutes at the end), scraping the bottom and sides well so it does not stick. Be careful, as it splatters when thickening. The total cooking time, from when you put the pot on the heat, usually takes between 35 and 60 minutes, depending on the water content of the fruit.
Image generated with AI.CiberCuba - Look for the right point: the color is more intense and shiny, the mixture falls from the spoon in a thick, slow stream, and when you pass the spatula across the bottom, a groove remains that takes a few seconds to close. Put a teaspoon on a cold plate, wait a minute: it should stay in a mound without releasing liquid. Taste and adjust the sugar if needed. Remember that it thickens more when cooling, so do not leave it dry.
Image generated with AI.CiberCuba - Turn off the heat and remove the cinnamon stick. Transfer the preserve to a clean container and let it cool for about 30 minutes at room temperature.
- Cover the container and refrigerate for at least 2 hours, at 4 °C (40 °F) or less, until it is well chilled and firm.
- Serve in 8 small portions, of about 75-80 g each, accompanied, if desired, by a slice of white cheese or cream cheese.
