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8
39
Papaya Sherbert
Green Papaya Pickles
11
/2
cups ripe papaya pulp
4
1
2
cups thinly sliced green papaya
lb. brown sugar
cups vinegar
dozen cloves
dozen peppercorns
dozen sticks of cinnamon
3
tablespoons lemon juice
cup orange juice or soursop juice
cups milk
1
/2
11
1
/2
1
/2
1/2
1/
cup sugar
2
Press papaya pulp through a coarse sieve and add fruit juices.
Dissolve sugar in milk and add the fruit mixture gradually to the milk. Pour
into pan and freeze, stirring every half hour during the process.
Wash, peel and seed papayas. Cut into 1/2 inch squares. Boil sugar,
vinegar and spices for 10 minutes. Add papaya. Boil together until the
papaya is tender. Remove papaya and boil syrup 10 minutes longer. Add
papaya and bottle.
Estimated Nutritional Values
Editor’s Note: This recipe is from a cook book published in 1882 by
The Fort Street Church of Honolulu.
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
137 kcal
2 Gm
7 % Carbohydrate
3 % Iron
31 Gm 10 %
Total Fat
0.1 Mg
63 Mg
618 IU
1 %
6 %
Saturated Fat
Cholesterol
Sodium
1 Gm
5 % Calcium
2 % Vitamin A
1 % Vitamin C
4 %
Pickled Papaya
6 Mg
12 %
24 Gm
2 Gm
27 Mg 45 %
2
/
1/
cups thinly sliced green papaya (11/2" - 2" long, 1/8" thick)
cup water
cup vinegar
teaspoons salt
Protein
1
4
2
*Percent daily Values (DV) are based on a 2,000 calorie diet
2
(1 serving = 1/2 cup)
4-10 small hot red peppers, smashed
Servings in this recipe:
8
Milk:
0
Veg:
0
Fruit:
0.5 Bread:
0
Meat:
0
Pare green papaya and remove seeds. Slice papaya thinly, rinse and
drain. Boil water, vinegar, salt and hot peppers. Allow to cool for 2 hours.
Sterilize jars.
Put sliced green papaya in a sterilized jar. Fill with vinegar solution
and cap. Place in the refrigerator. These are ready to serve within 24 hours.
Pickles will keep in refrigerator for 3 months.
UOG/GCE
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