A passion for papayas - recipes

Sunset, May, 1999 by Linda Lau Anusasananan

Papaya-Kiwi Fruit Sundaes

PREP TIME: About 30 minutes

MAKES: 6 servings

2 pounds firm-ripe papayas 3 firm-ripe kiwi fruit (10 oz. total) 2 teaspoons grated lemon peel 1/3 cup lemon juice 3 tablespoons honey 2 tablespoons minced crystallized ginger 2 to 3 cups vanilla ice cream Mint sprigs

1. Peel papayas, cut in half lengthwise, and discard seeds. Thinly slice papayas lengthwise and arrange on plates.

2. Peel kiwi fruit and thinly slice crosswise; arrange kiwi slices on papayas.

3. In a small bowl, mix lemon peel, lemon juice, honey, and ginger. Scoop ice cream into balls and place equally on fruit. Drizzle honey mixture over desserts. Garnish with mint sprigs.

Per serving: 206 cal., 23% (47 cal.) from fat; 2.6 g protein; 5.2 g fat (3 g sat.); 40 g carbo (2.5 g fiber); 48 mg sodium; 19 mg chol.

Papaya Sorbet

PREP TIME: About 45 minutes

NOTES: For best flavor, use fully ripe, slightly soft fruit. If making sorbet up to 5 days ahead, let soften in the refrigerator about 15 minutes before serving.

MAKES: 33/4 cups; 6 servings

About 1/2 cup sugar About 1/2 cup lime juice 4 1/2 cups diced (1/2 in.) peeled, seeded ripe papayas (about 13/4 lb. total)

1. In a blender or food processor, combine 1/2 cup sugar and 1/2 cup lime juice. Add papayas, in batches if necessary, and whirl until smooth. Pour mixture as pureed into a bowl. Stir, taste, and if desired, add more sugar and lime juice.

2. Nest bowl in ice and stir often until mixture is cold, 10 to 12 minutes.

3. Pour puree into an ice cream maker (minimum capacity 1 qt.). Freeze according to manufacturer's directions until sorbet is firm, dasher is hard to turn, or machine stops, 15 to 20 minutes. Serve, or freeze airtight up to 5 days.

Per serving: 120 cal., 1.5% (1.8 cal.) from fat; 0.9 g protein; 0.2 g fat (0.1 g sat.); 31 g carbo (1.2 g fiber); 7.4 mg sodium; 0 mg chol.