Dulce de Lechosa [Recipe + Video] Candied Unripe Papaya
Fruits in spiced syrup are a beloved Dominican tradition, and almost any locally grown fruit can be made this way. Dulce de lechosa, though not the most common, is a lovely version of this dessert.
Course Dessert
Cuisine Dominican, Latino
Keyword dulce de lechosa in english, dulce de papaya verde, raw green papaya recipes, unripe papaya dessert
Cut into halves, peel, and discard seeds.With a sharp knife or --better-- a mandoline, slice the papaya very thinly.
2. Brining
Place the sliced papaya in a medium saucepan; add salt, and enough water to cover. Heat over medium heat until it breaks the boil. Immediately remove from the heat. Let it cool to room temperature.
3. Rinsing
Remove the papaya from the water, and discard the water. Add enough fresh water to cover it, stir to rinse out the salt, and discard the water.
4. Cooking
Place the papaya in a small pot or medium saucepan, add cinnamonsticks, cloves, and sugar. Add ⅓ cup of water.Simmer over medium-low heat until almost all the liquid (the papaya will release some as it cooks) evaporates.Discard cinnamon sticks and cloves.
5. Serving and storing
Cool to room temperature, then chill before serving.Store in a lidded jar and refrigerate for up to a week, or serve once chilled.
Video
Notes
Pick a papaya that has green skin, and is very firm when pressed. Score the skin very shallowly to make sure no sap oozes out.Brown sugar gives this dessert a much darker color than if you use white sugar, this is a matter of preference.Slicing the papaya very thinly is also a matter of preference, you can also dice it, or slice it a bit thicker.