62 BULLETIN 77, HAWAII EXPERIMENT STATION 



Papaya and ginger marmalade 



yield 2 quarts 

 2 lemons, thinly sliced and cut 4 cups water 



in halves 4 cups sugar 



1 teaspoon fresh ginger root, 8 cups sliced firm ripe papaya 



chopped fine 



Cook lemon in 2 cups of water for 30 minutes, or until it becomes trans- 

 parent. Make a syrup of the ginger, sugar and 2 cups of water by boiling. 

 Add the syrup to the other ingredients and boil slowly for 30 minutes. Pour 

 into hot sterile glasses and seal with paraffin. 



Papaya pickle 



yield 2 quarts 

 4 cups sugar 4 bay leaves 



2 cups vinegar 8 cups half-ripe papaya pieces (iy 2 



12 cloves inches long and y 2 inch wide) 



16 peppercorns 2 cups water 



Make a syrup of sugar and vinegar, cook 6 minutes. Add cloves, pepper- 

 corns and bay leaves. Cook papaya slices in the water for 5 minutes and 

 add the drained fruit to the syrup. Cook mixture 15 minutes, pour into hot 

 sterile jars and seal immediately. 



Papaya sauce 



6 servings 



6 cups diced half-ripe or 1 cup sugar 



ripe firm papaya % cup water 



4 tablespoons lemon juice 

 Stew all ingredients together for 20 minutes. Serve as fruit sauce with 

 meat course or as dessert course. It is especially good for papaya shortcake 

 filling. The sauce may be pressed through a coarse strainer if a smoother 

 mixture is desired. 



Stewed green papaya 



6 servings 



6 cups diced green papaya V2 cup water 



% teaspoon salt 1 tablespoon butter 



dash of pepper 



Boil papaya in salted water until tender. Remove from fire, add pepper 

 and butter, and serve hot as a vegetable. It may be mashed if preferred. 



Baked papaya 



6 servings 



1 small firm ripe or half-ripe 1 tablespoon butter 



papaya % teaspoon salt 



2 tablespoons lemon juice 

 Pare and cut papaya lengthwise into six pieces, remove seeds. Sprinkle 

 with salt, lemon juice and butter. Place in a baking pan, add enough water 

 to cover bottom of pan to prevent burning, and bake in a moderate oven 

 (350° F) for 35 minutes. Serve immediately after removing from the oven. 

 This may be used in place of a vegetable. 



