Papaya, mangosteen and tapioca pearls in palm syrup
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Serves
4
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½ cup
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tapioca pearls
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200 gm
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finely grated dark palm sugar
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1
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red papaya
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3
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mangosteens, peeled
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To serve:
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lime wedges
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1
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Soak tapioca in water for 5 minutes, then drain and rinse under cold running water. Cook tapioca in a saucepan of boiling water, stirring occasionally for 10 minutes or until translucent. Drain tapioca and rinse under cold running water, then transfer to a bowl and refrigerate until chilled.
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2
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Meanwhile, combine palm sugar and ¼ cup water in a saucepan and stir over low heat until palm sugar dissolves, simmer for 5 minutes or until slightly thickened, then cool to room temperature. Add tapioca to syrup and stir to combine.
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3
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Cut papaya lengthways into 4 wedges and seed. Place mangosteen segments and tapioca into papaya wedges, drizzle with palm sugar syrup and serve with lime wedges.
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Drink Suggestion NV Trilogy Sparkling.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Yael Grinham