Almibar De Papaya Con Cuajada Cheese, a Typical Latin Dessert!

By Liliana Moyano for Shine Latina

Cuajada con Almibar de Papaya
Cuajada con Almibar de Papaya

Lechoza, papaya, or fruta bomba are some of the names to recognize this fruit in Latin America. Papaya, besides being sweet and delicious, it is packed with nutrients and great for the digestive system. In my house, it was common to find this fruit in salads, batidos, desserts and even by itself for a mid-afternoon snack.

My grandma turned this fruit into a delicious almibar and accompanied with a very common moist cheese wrapped in plantain leaves similar to the mozzarella buffala, called cuajada. This type of queso is typically incorporated into desserts due to its soft texture and smooth flavor. It is important to use green papaya to maintain the consistency of the fruit when cooked at high temperature. My abuela had a curious tip when making this dish; she soaked the papaya in cold water and a dash of baking soda for twenty minutes before cooking it.

Buen provecho!

Papaya in water and panela
Papaya in water and panela


Ingredients

(6 servings)
5 cups water
1 lb. green papaya, sliced
¼ tsp. baking soda
6 oz. panela, or 3 tbsp. brown sugar
1 lb. cuajada cheese or mozzarella buffalo

Try this dish with my guava glazed chicken wings


Directions

Papaya cooking in panela syrup
Papaya cooking in panela syrup


Place the papaya in 4 cups of cold water and baking soda for 20 minutes. Then, rinse the fruit with cold water and dry it paper towel. Place one cup of water in a deep pot at medium heat and add the panela or brown sugar and the papaya. Cook the mix for approximately 35 minutes or until the water becomes a golden syrup. Let the almibar cool down and serve it over the cheese.



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