Desserts
Confiture de Papaye et Ananas
The Quirky Foodster Team
Ingredients
- 400 g (14 oz) ripe papaya, peeled, seeded, and diced
- 300 g (10 oz) fresh pineapple, peeled and diced
- 80 g (6 tbsp) sugar
- Juice of 1 lime
- 1 vanilla pod or 1 tsp vanilla extract
- 60 ml (1/4 cup) water
Method
- Combine the papaya, pineapple, sugar, lime juice, vanilla, and water in a medium saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook for 25-30 minutes, stirring occasionally, until the fruit softens and the mixture thickens to a jammy consistency.
- Remove the vanilla pod if used, then let cool slightly before serving warm or chilled.
Introduction: Gabon's fertile soil produces abundant papaya and pineapple, and this simple stovetop fruit compote makes good use of the harvest, offering a light, naturally sweet dessert or spread that reflects the country's tropical fruit abundance.
Cultural Background: Gabon's fertile soil produces abundant papaya and pineapple, and this simple stovetop fruit compote makes good use of the harvest, offering a light, naturally sweet dessert or spread that reflects the country's tropical fruit abundance.
Tips: Choose fully ripe, fragrant fruit for the best natural sweetness, which will reduce how much added sugar you need.
Variations: A few slices of fresh ginger can be simmered in for a warm, spicy note. Naturally vegetarian and vegan as written.
Storage: Refrigerate in a sealed jar for up to 1 week.
Reheating: Serve chilled or gently warmed; reheating is not essential.
Nutrition: Approx. 140 kcal, 1 g protein, 0.2 g fat, 34 g carbohydrates per serving.
FAQs:
Q: Can this be used as a spread?
A: Yes — once cooled and thickened, it works well spread on bread or served alongside beignets.
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