The lime zest and treacle play up the tropical flavour of the papaya in this recipe. It's a refreshing dish for spring, perfect for a sweet snack or dessert.
Red papaya with sheep's milk yoghurt
A quick and easy dessert for when papayas are looking good in the fruit shop.
- Serves 4
Print
Ingredients
- 1 red papaya (about 1kg)
- Finely grated zest and juice of 1 lime, plus extra lime wedges to serve
- Sheep's milk yoghurt and kithul treacle (see note) or maple syrup, to serve
Method
- 1Peel papaya, halve and discard seeds, then cut into thin wedges. Squeeze lime juice over wedges.
- 2Top with yoghurt, drizzle with kithul treacle and sprinkle with lime zest to serve.
Notes
Use a good sheep's yoghurt, such as Meredith Dairy. Kithul treacle, a sweet Sri Lankan palm syrup, is available from Sri Lankan grocers and online.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
