Elisabeth Lambert Ortiz

Dr Alex D. Hawkes’ Pawpaw Applesauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

Many islands make a mock applesauce from papaya, known in Jamaica as pawpaw, or from chayote (christophene). This is one of my favourite versions.

Ingredients

  • 10 oz. green (unripe) papaya, peeled, seeded and chopped
  • ¾ pint water
  • 4

Method

Put the papaya into a heavy saucepan with the water, cloves, sugar, and lime juice, cover and cook at a simmer until the papaya is very soft and most of the liquid absorbed, about 1 hour. Remove from heat. Discard the cloves. Rub sauce through a sieve and serve hot or cold.

This is excellent with suckling pig, or any meat, or poultry.