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Papaya Cooler |
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| 1 ripe papaya,
peeled and seeded |
| 1 cup pineapple
juice |
| 1/4 cup lime juice |
| 1 can ( 12 oz. )
papaya nectar |
| 2 cups sparkling
water |
| 3/4 cup rum |
| Ice Cubes |
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| In a blender, whirl
papaya with pineapple juice and lime juice until smooth. Mix |
| with papaya nectar
and sparkling water; add rum to taste. Pour into chilled |
| glasses; add ice
cubes. |
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Papaya Pie |
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| 4 lB. Papaya |
| 1 TB. Ground
Cinnamon |
| 1 TB. Ground
Nutmeg |
| 1 TB. Ground
Pumpkin Pie Spice |
| 1/2 LB Brown Sugar |
| 1/2 cup white
sugar |
| 3 eggs, beaten |
| 1 9" Pre-made pie
shell ( Graham cracker shell ) |
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| Cut fruit meat from
skin; cut fruit into chunks. Add sugars, let set 10 - 15 minutes. |
| Place sugared fruit
in a pot large enough to handle, cook over medium heat until fruit |
| is tender and is
easily broken into smaller pieces, about 30 minutes. Stir |
| occasionally, to keep
from sticking. Add spices about halfway through |
| the cooking process.
When papaya is cooked, allow to cool, about 15 minutes, |
| add the beaten
eggs, and place in the pie shell. |
| Bake at 350 degrees
for about 45 minutes. |
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| 1 - 1/2 cups
cooked shrimp, peeled and deveined, cut into chunks |
| 11/2 cup
mayonnaise |
| 2 TB. lemon juice |
| 1/8 TB. curry
powder |
| 1 TB. minced
chutney |
| Salt and pepper to
taste |
| 2 ripe Martha's
Best Papayas |
| Lime wedges |
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| Mix shrimp,
mayonnaise, lemon juice, curry powder, chutney, salt and pepper |
| together. Cut
papayas in half and remove seeds. To serve, pile shrimp salad |
| into papaya halves.
Garnish with lime wedges. |
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