Join our Newsletter

Brooks Tropicals


Caribbean Red papaya and ginger chutney

Heating up the papaya lets the fruit's sugars caramelize while the fruit's juices are sealed inside. Combining with ginger adds oomph and makes a fantastic topping or side dish for poultry or pork.


1 Caribbean Red papaya
2 tbs olive oil
2 tbs fresh ginger, minced
1 tbs light brown sugar
2 tbs rice vinegar
1/4 tsp salt
2 tbs extra-virgin olive oil

Yield: 3 cups
Prep time: 35 minutes

How to prepare ginger   How to chop Caribbean Red papaya


1. Preheat oven to 350°F. Lightly spray a cookie sheet with cooking spray.
2. Take the Caribbean Red papaya scoop out the seeds, peel it, cut the papaya in half and chop into pieces. Add chopped pieces to a large bowl and toss with olive oil to coat.
3. Place the papaya pieces in a single layer on the cookie sheet. Bake for four minutes, flip and then bake another three minutes.
4. While cooking the papaya, in a medium bowl whisk together the remaining ingredients.
5. Remove the papaya pieces from the oven, add the ginger sauce and toss to coat. This rich chutney will partner well with pork and poultry.

Brooks Tropicals    |    Ginger Facts    |    Tropical Nutrition