Green papaya sweet
As in previous years, I take this time to commemorate the national holidays celebrated during the month of November in Panama.
Today’s recipe is perfect for this, since it is one of the most typical sweets of my country.
It originated in the countryside and in the kitchens of the interior, it takes very few ingredients and it tastes delicious.
In some versions, shredded coconut is added to enhance the texture and taste, I opted for the simpler version.
(You may double these quantities)
- 1/2 large green papaya
- 1/4 panela, crumbled
- 2 cinnamon sticks.
To remove the papaya milk or sap, which add a bitter taste, with a sharp paring knife or a fork make longitudinal marks all around the skin before peeling to release the sap. Let it sit for a while, wash it, peel it and coarsely grate.
In a saucepan, put the papaya, panela and cinnamon. Cook for 20 to 30 minutes on low medium heat, stirring occasionally. When the papaya is thoroughly cooked and has acquired the color of the panela, it is ready. Remove from heat and let it cool down before serving.
Some people add a bit of water while cooking, but in my case it was not necessary, because the papaya released enough liquid to melt the panela and form a syrup in which the fruit was cooked until the desired consistency was acquired.
For the photo shoot I served the dulce de papaya in small baskets and added a few sesame seeds for decoration.