Candied Papaya is a traditional Jamaican recipe for a classic dish of par-boiled papaya finished by baking with raisins in a mix of butter, sugar, orange juice and cornflour. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Candied Papaya.
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Ingredients:
4 medium papaya, diced (use slightly under-ripe ones)
500ml water
1/4 tsp salt
3 tbsp soft margarine (or butter)
3 tbsp brown sugar
500ml orange juice
2 tbsp cornflour (cornstarch), mixed to a slurry with 4 tbsp water
60g raisins
1 tsp ground cinnamon
Method:
Combine the water and salt in a pan, bring to a boil then add the papaya and cook for 5 minutes. Drain and set aside.
Melt the margarine (or butter), add the sugar, orange juice, cornflour slurry and mix thoroughly. Combine the papaya and raisins in a lightly-greased oven-proof casserole (about 20cm x 20cm x 5cm). Pour over the hot syrup then sprinkle the cinnamon over the top.
Transfer to an oven pre-heated to 180°C and bake until a thick syrup has formed and the papaya are cooked through (about 20 minutes). Serve as an accompaniment to baked ham, turkey (or any festive dish).
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