Dulce de Mamón
The Quirky Foodster Team
Ingredients
- Large green (unripe) papaya, peeled, seeded and cubed — 1
- Sugar — 600 g (1.3 lb)
- Water — 480 ml (16 fl oz)
- Cinnamon stick — 1
- Cloves — 4
- Lime juice — 1 tbsp
Method
- Combine the papaya cubes, sugar, water, cinnamon stick and cloves in a large saucepan.
- Bring to a gentle boil, then reduce to a simmer and cook for 1–1.5 hours, stirring occasionally, until the papaya is very tender and translucent and the syrup has thickened.
- Stir in the lime juice in the final 5 minutes.
- Remove the cinnamon stick and cloves before serving warm or chilled, often with a slice of fresh cheese.
Introduction: Green papaya slow-cooked in a spiced sugar syrup until glossy and tender, a traditional Paraguayan preserve-style dessert.
Cultural Background: Mamón (papaya) preserves reflect a long-standing Paraguayan tradition of turning abundant fruit into long-lasting sweet treats, this version simmered slowly with warm spices into a deeply flavourful dessert.
Tips: Simmer gently and patiently — the long cooking time is what gives the papaya its glossy, jam-like translucency. Stir occasionally to prevent the sugar from catching and burning on the bottom of the pan.
Variations: Add a few whole star anise for extra warmth. Serve with a slice of queso paraguayo, a traditional and beloved pairing.
Storage: Store in a sealed jar in the refrigerator for up to 3 weeks.
Reheating: Serve warm by gently reheating on the stovetop, or enjoy cold.
FAQs:
Q: Why is green papaya used instead of ripe?
A: Green papaya holds its shape and texture well during the long, slow cooking process, becoming tender and glossy rather than mushy.
Q: What is this dessert traditionally served with?
A: A slice of fresh, mild white cheese, a classic and beloved Paraguayan pairing of sweet and savoury.
- Large green (unripe) papaya, peeled, seeded and cubed — 1
- Sugar — 600 g (1.3 lb)
- Water — 480 ml (16 fl oz)
- Cinnamon stick — 1
- Cloves — 4
- Lime juice — 1 tbsp
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