SOME FRUITS OF HAWAII 



61 



Supply: Papayas are on the market during the entire year, the 

 supply and quality varying greatly. The quality and flavor of papayas 

 depend partially on the season and the amount of rainfall. The supply 

 is greater than the demand during May, June and July. 



Use: The papaya may be used green or ripe. The green papaya 

 may be baked or boded and served as a vegetable, or stewed and served 

 as a sauce. In the ripe state it is more desirable used fresh, making an 

 excellent breakfast or dessert fruit served with lemon or lime. In cock- 

 tails or salads it is usually combined with pineapple or the citrus fruits. 

 The fresh papaya pulp with milk or cream makes a delicious frozen 

 dessert. Cooking causes papaya to lose its distinctive flavor, but it is 

 very palatable when made into jams and pickles. 



Papaya catsup 



yield 2 quarts 



14 cups strained papaya pulp 1 large onion, sliced 



4 tablespoons whole allspice Vk teaspoon red pepper 



3 tablespoons whole cloves 6 tablespoons sugar 



3 tablespoons mustard seed 2 tablespoons salt 



1 stick cinnamon 1% cups of vinegar 



1 medium sized piece of ginger % teaspoon tartaric acid 

 root, chopped 



Tie the spices and onion in a cheesecloth bag, add to the papaya pulp and 

 cook slowly for 40 minutes. Add the sugar, salt, vinegar and tartaric acid 

 crystals, cook 1 hour, or until thick. Remove bag of spices, pour catsup 

 into hot sterile jars, and seal. 



Ripe papaya jam 



yield 1% quarts 



6 cups ripe papaya pulp 1 cup lemon juice 



6 cups sugar 



Press papaya through a coarse sieve before measuring, add lemon juice 

 and sugar; boil vigorously for 20 minutes, or until thick enough for jam. Stir 

 frequently in order to prevent scorching. Pour into sterile jars and seal 

 with paraffin. 



Papaya marmalade 



yield 1% quarts 



10 cups sliced firm ripe papaya grated rind of 1 orange and 2 

 1 cup fresh shredded pineapple lemons 



V2 cup orange juice 3 tablespoons grated green ginger 



% cup lemon juice root 



1 cup sugar to each cup cooked fruit 



Combine all ingredients except sugar and boil for 30 minutes. Measure 

 cooked fruit, add an equal measure of sugar, and cook together for 30 min- 

 utes. Stir frequently to prevent burning, and when done pour into hot 

 sterilized jars. Seal with paraffin, label, and store in cool place. 



