The Formosa pawpaw has a bigger size than the Golden or Sunrise Papaya, and because of this it has a differentiated market niche. Its yield suggests a great use in large kitchens such as in hotels, restaurants, schools, and any other location where a larger quantity of pulp is required.

The fruits present varied sizes (1 to 3 kg). Their pulp is reddish and is firmer than that of the Golden and Sunrise. Its aroma is mild and the brix grade (sugar contents) is low.

Formosa Pawpaw


A sample of the Formosa Pawpaw use

Arabian Cup

Yield
For more than 4 people

Information about the recipes
You can vary with other compotes such as apricot, pumpkin, or carrot sweet. This sweet can be put together on a single large cup or platter and removed from the form, such as a pudding, in order to be served with the pawpaw sweet on top of it as a syrup. In this instance, place the cream directly on the wet form and on top of it the champagne biscuits. Take to the refrigerator and remove from the form at the time of serving it.

Ingredients
Pawpaw Sweet 3 teacups of crystal sugar; 1 Formosa pawpaw, big and not ripened, but just getting yellow; 5 to 6 pieces of clove. Cream: 1 liter of milk, 1 can of condensed milk; ¾ teaspoon of corn starch; 1 teaspoon of vanilla essence; 1 pack of champagne biscuits.

How to Prepare

Pawpaw Sweet: Using a pointed knife, make some lengthwise scratches on the pawpaw peel and wait for some minutes until its sap comes out completely. Wash, peel off, remove the seeds and chop the pawpaw pulp in small cubes. Put all ingredients in a pan and take it to the low flame until the sugar gets dissolved. Using a wooden spoon arrange the pawpaw pieces in such a way that all of them remain under the syrup and allow it to cook, without stirring, so that the pieces do not disintegrate. Reserve.

Cream: Take all the ingredients to the low flame, stirring ceaselessly until they cook and thicken. Continue to stir a little bit until it starts to warm, in order to avoid forming a membrane and use the cream then, before it cools off completely.

Assembly: Cut each champagne biscuit in four pieces and with them cover the bottom of 8 cups. Pour a portion of the cream in each cup, on top of the biscuits. Wait for it to cool off completely and take it to the refrigerator. When serving, add a portion of the pawpaw sweet onto the cream in each cup.