Papaya Syrup



  1. 1 large ripe papaya—peeled, seeded and cut into 1/2 -inch dice
  2. 3/4 cup unsweetened pineapple juice
  3. 3/4 cup water
  4. 1/3 cup sugar
  5. 3 tablespoons fresh lime juice
  6. 2 dried red chiles
  7. 6 black peppercorns
  8. 2 allspice berries
  9. 3 inches of cinnamon stick
  10. 1/4 teaspoon fennel seeds
  11. 1/4 teaspoon coriander seeds
  12. 1 teaspoon cornstarch dissolved in 2 tablespoons water
  1. In a medium saucepan, combine the papaya, pineapple juice, water, sugar, lime juice, chiles, peppercorns, allspice, cinnamon stick, fennel and coriander; bring to a boil. Reduce the heat to moderately low and cook, stirring occasionally, until the papaya just begins to fall apart, about 20 minutes.
  2. Strain the syrup through a fine sieve, pressing on the papaya to puree it. Return the puree to the saucepan and add the cornstarch mixture. Bring to a boil, then cook over moderate heat until thick, about 5 minutes.
Make Ahead
The syrup can be refrigerated for up to 1 week.
One Serving Calories 146 kcal, Total Fat .8 gm, Saturated Fat .1 gm.