Everyday Food Blog

papaya marmalade

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Last month, my younger brother returned from three months in Chile with a jar of papaya marmalade for me. I couldn't have asked for a better souvenir! I've found plenty of everyday uses for this exotic ingredient...

For breakfast, I like it onĀ quinoa cakes with yogurt and walnuts (pictured above). I've also used our June 2010 story on orange marmalade as inspiration, and have baked it into almond cupcakes and used some to make a sweet-and-sour shrimp glaze by mixing it with lime juice, jalapeno chiles and grated fresh ginger. I wonder if it would work in our recipe for Sesame Shrimp with Noodles...

The only problem: I'm running low now, and can't find a replacement this side of the Equator!

What's your favorite exotic food souvenir?

Comments (5)

  • avatar

    How do you make quinoa cakes? Look delicious!

  • avatar

    Sorry--now I see the link.

  • avatar

    There are several recipes online to make your own!

  • avatar

    Oh yum! We used to love canned papayas when we lived in Chile. They're made from Chilean mountain papayas (here, someone blogged about them http://eatingchile.blogspot.com/2009/05/eating-chilean-papayas.html), which are totally different from the papayas you usually find in markets here. I really dislike mexican papayas -- I think they taste faintly of vomit. Papayas from northern Chile are just heavenly.

    When we travel in the other direction (TO Chile), we take peanut butter to give to relatives.

  • avatar

    Five-Minute Papaya Jam Recipe

    1-1/2 cup papaya, skinned, seeded, and cut into 1/2-inch cubes
    3/4 cup sugar
    3 tablespoons fresh lemon juice and zest of one lemon

    Place papaya, sugar, lemon juice and zest in a large microwave-safe glass bowl. Stir to combine.

    Cover with plastic wrap and poke a hole in the center to release the steam.

    Cook on HIGH (1200W) for 2 minutes.

    Remove to snap-top containers to cool. The marmalade will thicken as it cools. Lid and store in the fridge up to 3 months.

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