This recipe is adapted from one using canned apricots. Just what you need in the dead of winter to brighten your day, fruit that's been sitting in a tin with its own juice and preservatives. If you take the time and loving effort to bake, make it fresh. Caribbean Red papayas' lucious reddish pink color and tropical taste will make the most determined cabin fever go away.
Ingredients:
Cooking spray
1/2 cup quick-cooking oatmeal
1/3 cup packed brown sugar
1/4 cup granola
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1 tablespoon butter
2 tablespoons fat-free milk
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon almond extract
Directions:
Spray 9x11 baking dish with nonstick spray. Combine oats, brown sugar, flour, granola and walnuts in a medium bowl. With a fork, cut in butter and gradually add the milk. Continue cutting with fork until mixture looks line coarse crumbs.
Mix sugar and ginger in a medium bowl. Add Caribbean Red papaya chunks and almond extract. Toss to coat. Transfer papaya mixture to baking dish. Sprinkle with oat topping. Lightly spray top with nonstick spray.
Cook at 275 degrees for 45 minutes or until topping is crisp and begins to brown. Top with your favorite ice cream or whipped topping. Top that with some tiny slices of uncooked papaya and taste the difference.
Can be cooked in a slow cooker for 4 hours on low. Serve warm.
Prep time:
30 minutes
Cook time:
45 minutes
Brooks Tropicals
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Carribean Red Papaya Fruit Facts
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Tropical Nutrition
