Candied papaya - cooking at home

I offer a simple recipe for making candied papaya.

The first thing you need to know is how to choose papaya. After all, the route from Mexico is not close and papaya is picked in an unripe state. This is where the main danger lies. Green papaya fruits contain many alkaloids and toxins that can be harmful to health. This is especially true for allergy sufferers and pregnant women. Before trying new exotic fruits, or cooking something from them, be sure to read the contraindications.

So, a ripe papaya should have a smooth, clean skin and yellow to orange flesh. The seeds should be dark and hard.

Peel the papaya and remove the seeds. Cut the papaya into cubes or strips.

Boil the syrup. Although papaya is sweet, the syrup is prepared in the same way as for other types of candied fruits.

For 1 kg of peeled papaya:

• 0.5 liters of water;
• 0.5 kg sugar;
• 1 lemon.

Pour sugar into a saucepan, add water and bring the syrup to a boil. Then place the papaya in the syrup and cook for 5 minutes. Remove the pan from the heat and wait until it cools. Place the pan on the heat again, bring to a boil and simmer for 5 minutes. Boiling twice is sufficient.Cut the lemon into rings and dip into hot syrup. Let it sit until it cools completely.

Place the papaya pieces on a wire rack or sieve to drain and dry slightly.
There is no need to remove the lemon. It will be a pleasant sourness among the sweet candied papaya. Place everything on the electric dryer racks and set the temperature to +50 degrees, turn it on and dry the candied fruits for 6 hours.

Candied papaya should not be cooked in the oven. After all, this way you can destroy all the beneficial substances of this healthy fruit.

Sprinkle the finished candied fruits in powdered sugar and feel like you're in Mexico.

And if you want to get multi-colored candied papaya fruits, watch the master class on coloring candied fruits: