Dulce de Lechosa [Video+Recipe] 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.
Servings 6
Calories 166kcal
Ingredients
- 1 unripe papaya 1 lb [0.45 kg] (see notes)
- 1½ tablespoon kosher salt
- 1 cup brown sugar (see notes)
- 3 cinnamon sticks
- 9 cloves
Instructions
1. Slicing papaya
- 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 cinnamon sticks, 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.
Nutrition
Calories: 166kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 597mg | Potassium: 152mg | Fiber: 2g | Sugar: 40g | Vitamin A: 487IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 1mg
