Cubed, Sliced and Pureed: Here’s How To Transform The Humble Papaya Into Desserts

Papaya is an uncommon ingredient when it comes to desserts given their wet nature and distinct taste that tastes delicious as a snack. But given that it is both sweet with a tinge of saltiness, it works wonders with certain dessert combinations. In its texture, Papaya resembles pumpkin and ripe bananas quite a bit; it can also be seamlessly added to puddings, smoothies or ice creams with minor adjustments. Did we mention its orange shade transforms any dessert? So, here are some recipes for you to try when you get bored of the same plain old papaya.

1. Papaya Dessert Bars

Ingredients:

Crust:

• 175 gm flour
• 1/4th tsp salt
• 20 gm brown sugar
• 40 gm cold butter

Filling:

• 50 gm sugar
• 15 gm flour
• 1/4th tsp salt
• 375 ml papaya puree
• 2 eggs
• 20 ml lemon juice
• 20 ml honey

Topping:

• Powdered sugar

Instructions:

• Preheat the oven to 180°C.
• Prepare the baking dish by buttering the inside and lining with baking paper.
• Now for making the crust, add the flour, salt and brown sugar to a food processor. Grind the mixture until combined.
• Add the diced cold butter and pulse until the mixture resembles a coarse meal with chunks of butter.
• Transfer this dry mixture to the pre-prepared baking dish. Using your fingers, press the mixture firmly to the dish and evenly over the bottom and up the sides to form the crust.
• Bake for 15 minutes until the edges start to turn golden brown.
• While the crust is baking, prepare the filling. In a medium bowl, whisk together the sugar, flour and salt.
• Add the papaya puree, eggs, lemon juice and honey. Whisk until smooth and glossy.
• Pour the filling evenly over the hot baked crust. Return to the oven and bake for another 20-25 minutes, until the filling is set.
• 1Allow to cool completely in the pan before dusting with powdered sugar, if using, then cut into bars.

2. Papaya Mousse

Ingredients:

• 500 gm ripe papaya
• 60 gm roasted oats
• 280 gm pitted dates
• 60 gm cashews
• 250 ml coconut cream
• 5 ml vanilla extract (optional)
• Cadbury Bournville Dark chocolate (optional)

Instructions:

• Soak the cashews in water for 6 hours before starting. Drain and set aside.
• Toast the oats in a dry pan over medium heat for 30-45 seconds until lightly browned. Remove from heat.
• Place all the ingredients except the cashews in a blender. Blend on high until completely smooth.
• Add the soaked and drained cashews and blend until incorporated.
• Transfer to an airtight container and refrigerate for 4 hours before serving to allow the flavors to blend.

3. Papaya Popsicles

Ingredients:

• 500 gm ripe papaya, packed
• 60 ml water
• 200-300 ml fresh coconut water
• 10 ml lime juice

Instructions:

• Cut the ripe papaya into cubes and place in a bowl.
• Squeeze the lime juice over the papaya and let it marinate in the refrigerator for 10 minutes to absorb the lime flavor.
• Transfer the marinated papaya to a blender. Add water, fresh coconut water and any remaining lime juice from the bowl.
• Blend until smooth and well-combined, creating a creamy consistency.
• Pour the blended mixture into popsicle mold cavities. Tap it gently on the counter to remove any air bubbles trapped inside.
• Cover the filled mold with lids and insert sticks. Freeze for at least 6 hours or overnight until fully set.
• Run warm water over the mold to loosen the popsicles. Gently twist and remove them. . Enjoy right away.

4. Papaya Fool

Ingredients

• 700 gm diced papaya (medium-large sized papaya)
• 500 gm package soft tofu
• 150 ml coconut cream
• 50 gm of brown sugar
• 30 ml of freshly squeezed lime juice
• 15 ml vanilla flavoring (optional)

Instructions

• Cut the papayas into cubes and put them in a blender. Grind until the papaya breaks down into a pulpy puree. Transfer from blender to a bowl and set aside.
• Crumble the tofu into a blender using your hands. Add the coconut cream and blend again until a smooth and creamy consistency is reached. Pour in the sugar, lime juice and vanilla extract. Blend until smooth again.
• Transfer the blended tofu base to a large mixing bowl. Gently fold in the papaya puree with a spatula until just combined, being careful not to overmix.
• Scoop the papaya tofu pudding into serving dishes. Garnish with fresh mint leaves.

5. Papaya Coconut Muffins

Ingredients:

• 250 ml papaya puree
• 240 gm whole wheat flour
• 60 gm sugar
• 5 gm baking soda
• 2 gm cinnamon
• 10 gm salt
• 60 gm coconut flakes
• 1 large egg, beaten
• 5 ml vanilla extract
• 30 ml melted butter or margarine

Instructions:

• Preheat the oven to 180°C, then cut the papaya (medium sized) into chunks and blend in a mixer grinder until smooth.
• In a mixing bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut flakes and stir again to mix.
• Beat the egg with the vanilla extract, melted butter and papaya puree in another bowl.
• Pour the wet ingredients into the dry and gently fold together until just combined.
• Spoon the batter evenly into paper lined muffin cups.
• Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tins for 15 minutes before devouring.