Name: Candied Papaya (Dulce de Lechosa)
Yield: Serves 8
Cuisine: Mexican
Ingredients: 1 fig leaf; 3 cups sugar; 2 tablespoons freshly squeezed and strained lime juice; ½ teaspoon salt; 1 medium (about 3 pounds) Mexican papaya, peeled, seeded, and cut into ½-inch slices; 1 (2-inch) stick canela (Mexican cinnamon)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Candied papaya is a beloved dessert that I learned to make with Baja chef Margarita Carillo at a seminar for professional chefs at El Centro Culinario Ambrosía in Mexico City. It’s wonderful when served with queso fresco.

Ingredients

1 medium (about 3 pounds) Mexican papaya, peeled, seeded, and cut into ½-inch slices
3 cups

Americas
Mexico
Dessert
Gluten-free
Vegan
Central America

Method

Lay the papaya in a single layer in a large heatproof casserole. Add the sugar and salt, and then drizzle on the lime juice and enough water to barely cover the papaya.
Add the cinnamon stick and fig leaf; bring to a simmer and cook very gently, partially covered, until the papaya starts to look translucent, about 1 hour. Remove from the heat and cool.

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