[Recipe + Video] Dulce de Lechosa (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

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 166kcal

Author Clara Gonzalez

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

Slicing papaya: Cut into halves, peel, and discard seeds.
With a sharp knife or --better-- a mandoline, slice the papaya very thinly.
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.
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.
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.
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