Olive Magazine
Papaya Dessert Recipe

Papaya with chilli caramel

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Red chilli adds a wonderful kick to the sweetness of the papaya and the caramel making this a light but indulgent pud



  •  4tbsp light muscovado sugar
  • 1 red chilli, deseeded and cut into thin strips
  • 100ml water
  • 1 lime, juice and zest
  • 1 papaya, skin removed and cut into wedges


  • STEP 1

    Put the light muscovado sugar, red chilli and water in a pan and bring to the boil. Simmer for 5 minutes to make a light syrup. Stir in the zest and juice of the lime, pour into a jug and cool.
    Remove the skin from the papaya and cut the fruit into wedges and arrange on plates. Pour over the syrup and serve.


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