Dulce de Papaya Verde

Green Papaya Chutney

Preparation info

  • Difficulty


  • 1 cup

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

The following papaya desserts from the Huila, Tolima, and Cundinamarca departments are very good. In Colombia, we have both the native large papaya as well as the small Hawaiian ones. We are a very large consumer of both varieties. They are great with Cuajada or ice cream. The papaya must be completely green for the first, meaning yellowish on the inside with absolutely no red. Even if papayas are not your favorite foods, this will become one of them.


  • 1 (1-pound) green Hawaiian papaya
  • 1 cup sugar
  • 1 tablespoon lime juice (optional)


  1. Peel the papaya, cut lengthwise and remove the pits. Cut into ⅛-inch-thick strips.
  2. Mix the sugar with 1 cup of water in a small, heavy pot over medium heat. Bring to a boil and cook for 10 minutes.
  3. Add the papaya strips and cook for 10 minutes more. They will change to a bright yellow color and will be shiny and translucent. If you cut them thicker then they will take longer.
  4. Add the lime juice if using and remove from the heat.
  5. Cool, refrigerate, and serve. It will keep up to two weeks.