This Dulce de Lechosa recipe (Candied Green Papaya) is a beloved Venezuelan treat that transforms unripe fruit into a sweet and aromatic indulgence. This special dessert, made with slices of green papaya, sugar, and spices, brings the comforting flavors of Venezuelan homes to your table. This Dulce de Papaya recipe is one you’ll treasure!
Dulce de Lechosa (also known as Dulce de Lechoza) is one of my favorite desserts and a beloved dish across other Latin American countries, with variations found in Puerto Rico and Colombia.
This Dulce de Papaya Verde (Candied Green Papaya) recipe draws inspiration from other Venezuelan classics on our site like this Pan de Jamón (Venezuela's Holiday Ham Bread), Ensalada de Gallina (Chicken and Potato Salad), and our Ponche Crema (Venezuelan's eggnog version with rum). These traditional dishes play an important role in Venezuela's holiday celebrations. I hope you enjoy this recipe as much as I enjoyed creating it. ¡Buen Provecho!
Jump to:
Equipment
To make this Dulce de Lechosa recipe, you’ll need just a few essential tools. Deep and Wide Cooking Pot (ideal for simmering the papaya in syrup, allowing even cooking and preventing spills). Cutting Board, a Sharp Knife, and a Vegetable Peeler (optional). A Large Bowl (for soaking and preparing the green papaya before cooking).
Ingredients and Substitutions
With only eight ingredients, this recipe is simple and easy to make.
See the Printable recipe card at the bottom of this post for quantities
DULCE DE LECHOSA INGREDIENT NOTES
- Green papaya: Traditional recipes use green papayas. If you can’t find one, a semi-ripe papaya that looks totally green on the outside but lightly ripe on the inside with an orangish-pink color (as shown on the picture) works fine.
- Baking soda: Used to soak the papaya in water before cooking, it helps retain its firmness and texture throughout the cooking process.
- Syrup Ingredients:
- Water
- Cinnamon Sticks: Adds warm, aromatic spice to the syrup.
- Whole Cloves: Enhances the syrup with a subtle, earthy spice.
- Brown Sugar: Contributes to the sweetness and caramelization of the dessert.
- Papelón (Brown sugar cane): Also known as Panela or Piloncillo in Mexico, this unrefined cane sugar block has a deep, caramel-like flavor. It’s a key ingredient in Latin American desserts. It can be found in Latin or Asian grocery stores or in the International (Ethnic Foods) aisle of supermarkets like Wal-Mart or Target.
- Vanilla Bean (scraped) or Vanilla Extract: While vanilla isn’t typically used in the traditional Venezuelan recipe, it adds a delightful aroma and flavor in this version. Pure vanilla extract is an excellent substitute if Vanilla Bean isn't available.
- Lemon Peel: A bright citrus note enhances the overall flavor.
How to Make Dulce De Lechosa
Step-by-Step Instructions for this Dulce de Lechosa Recipe. This sweet treat can take 1.5 to 3 hours to cook, depending on the papaya slices and your stove. The papaya is ready when it’s firm on the outside but soft on the inside.
- Prepare the Papaya: Cut off both ends of the papaya and use a vegetable peeler to remove the skin entirely. Ensure no green skin remains, as it can be bitter.
- If using a semi-ripe papaya, the exterior should still be green and firm, but the inside may show light pink or orange hues.
- Slice the papaya half lengthwise, using a spoon to scoop out all the seeds and the inner membrane.
- Cut the Papaya: Slice the cleaned papaya into strips about ½ inch thick. These thicker slices like this help the fruit maintain its shape during cooking.
- Place the papaya slices into a large bowl.
- Soak the Papaya: Add 8 cups of water and 1 teaspoon of Baking Soda to the papaya and make sure the slices are fully submerged.
- Let the papaya soak for 30 minutes. The baking soda helps retain firmness during cooking.
- After soaking, drain the water and thoroughly rinse the papaya with cold water to remove any baking soda residue.
- Make the Syrup: In a deep and wide cooking pot, combine water, brown sugar, papelón, cinnamon sticks, whole cloves, and the lemon peel.
- Heat the mixture over medium heat, stirring until the sugar and papelón dissolve entirely.
Would you like to save this recipe?
We'll email this recipe post to you, so you can come back to it later!
- Cook the Papaya: Add the rinsed papaya to the syrup, evenly distributing the slices. The syrup may not cover the papaya, but that’s ok; it will release more liquid as it cooks.
- Once the mixture starts to boil, reduce the heat to low, cover the pot, and let it simmer. Stir gently every 30 minutes to prevent sticking.
- Check for Doneness: Cooking time can range from 1 1/2 hours to 3 hours. The papaya is done when it becomes translucent and firm on the outside while soft on the inside.
- Cool and Store: Turn off the heat and let the dessert cool to room temperature in the pot.
- Serve: Serve immediately or transfer the Dulce de Lechosa to an airtight container and refrigerate. Due to its high sugar content, it stores well and can be enjoyed for weeks.
Enjoy this Venezuelan holiday classic and share it with loved ones!
Recipe Variations
Serve with Queso Fresco: In Venezuela, a popular way to enjoy Dulce de Lechosa is with a slice of Queso Fresco on top. The cheese's mild, slightly salty flavor perfectly balances the candied papaya's sweetness, creating a lovely contrast that enhances this traditional dessert.
Storage suggestions
Dulce de Lechosa can be stored in an airtight container in the refrigerator for up to 2 weeks. The high sugar content acts as a natural preservative, keeping the dessert fresh and flavorful. For best results:
- To serve, simply take out the desired portion and let it come to room temperature or warm it slightly if preferred.
- Allow the dessert to cool completely before transferring it to the container.
- Store the syrup along with the papaya slices to keep them moist and enhance their flavor over time.
Dulce de Lechosa is more than just a dessert—it tastes like venezuelan holiday traditions filled with warmth, sweetness, and nostalgia. Whether enjoyed on its own or paired with a slice of Queso Fresco, this sweet treat celebrates the comforting flavors of a Venezuelan home. I hope you enjoy making and sharing this recipe as much as I did.
¡BUEN PROVECHO!
⭐Leave a review!
Make a big impact by showing some love to your favorite food creators with just a click!
Your comments and ratings are crucial for supporting the culinary creators you love! ❤️ If you've tried this recipe or have any questions, don't hesitate – please take a moment to leave a rating by clicking the stars ⭐⭐⭐⭐⭐below and leave a comment ?
Plus share your delightful photos on social media using #alatinflair or by tagging us @alatinflair
Your engagement helps us grow and keeps the foodie community buzzing!
Happy cooking! And Buen Provecho!
And thanks for visiting A Latin Flair! Gracias! ?
Related Recipes
Other Latin Dessert recipes you might like:
Pairing Suggestions
These are my favorite dishes to serve with Dulce de Lechosa:
📖 GET THE RECIPE! 🍽️
Dulce de Lechosa Recipe (Candied Green Papaya)
Equipment
- Deep and Wide Cooking Pot, Cutting Board, Sharp Knife, a Vegetable Peeler, and a Large Bowl.
Ingredients
- 1 Green Papaya about 2 pounds - see notes
- 1 teaspoon Baking Soda - see notes
- 8 cups Water
Syrup Ingredients:
- 1 cup Water
- 2 Cinnamon Sticks
- 6 Whole Cloves
- 2 cups Brown Sugar
- 8 ounces Papelón brown sugar cane- see notes
- 1 Vanilla Bean scraped or 1 teaspoon Vanilla Extract - see notes
- 1 Lemon's whole Peel
Instructions
- This recipe can take 1.5 to 3 hours to cook, depending on the papaya and your stove. The papaya is ready when it’s firm on the outside but soft on the inside.
- Prepare the Papaya
- Cut off both ends of the papaya and use a vegetable peeler to remove the skin entirely. Ensure no green skin remains, as it can be bitter.
- If using a semi-ripe papaya, the exterior should still be green and firm, but the inside may show light pink or orange hues.
- Slice the papaya half lengthwise, using a spoon to scoop out all the seeds and the inner membrane.
- Cut the Papaya
- Slice the cleaned papaya into strips about ½ inch thick. Thicker slices like this help the fruit maintain its shape during cooking.
- Place the papaya slices into a large bowl.
- Soak the Papaya
- Add 8 cups of water and 1 teaspoon of baking soda to the papaya and make sure the slices are fully submerged.
- Let the papaya soak for 30 minutes. The baking soda helps retain firmness during cooking.
- After soaking, drain the water and thoroughly rinse the papaya with cold water to remove any baking soda residue.
- Make the Syrup
- In a deep and wide cooking pot, combine 1 cup of water, 2 cups of brown sugar, 8 ounces of papelón, 2 cinnamon sticks, 6 whole cloves, and the lemon peel. Heat the mixture over medium heat, stirring until the sugar and papelón dissolve entirely.
- Cook the Papaya
- Add the rinsed papaya to the syrup, evenly distributing the slices. The syrup may not cover the papaya, but that’s ok; it will release more liquid as it cooks.
- Once the mixture starts to boil, reduce the heat to low, cover the pot, and let it simmer. Stir gently every 30 minutes to prevent sticking.
- Check for Doneness
- Cooking time can range from 1.5 to 3 hours. The papaya is done when it becomes translucent and firm on the outside while soft on the inside.
- Cool and Store
- Turn off the heat and let the dessert cool to room temperature in the pot.
- Serve immediately or transfer the Dulce de Lechosa to an airtight container and refrigerate. Due to its high sugar content, it stores well and can be enjoyed for weeks.
- Enjoy this Venezuelan holiday classic and share it with loved ones!
Would you like to save this recipe?
We'll email this recipe post to you, so you can come back to it later!
Notes
- Green Papaya: Traditional recipes use green papayas. If you can’t find one, a semi-ripe papaya works wonderfully and delivers a similar flavor and texture.
- Baking Soda: Used to soak the papaya before cooking, it helps retain its firmness and texture throughout the cooking process.
- Panela: Also known as Panela or Piloncillo in Mexico, this unrefined cane sugar block has a deep, caramel-like flavor. It’s a key ingredient in Latin American desserts. It can be found in Latin or Asian grocery stores or also in the international (Ethnic foods) aisle of some supermarkets like Wal-Mart or Target.
- Vanilla: while vanilla bean isn’t typically used in traditional venezuelan recipes, it adds a delightful aroma and flavor in this version. Pure vanilla extract is an excellent substitute if vanilla bean isn't available.
Beth says
This is such a good snack! A friend suggested I try it, but we don't have any for sale around where I live so I tried this recipe. It's amazing!
Juyali (ju-ja-lee) says
So happy it worked out for you! Homemade really is the best. I'm glad the recipe delivered and that you enjoyed it. Thank you for sharing, Beth! 💛
Amelia says
This is such a unique dessert which we have fallen in love with. I first made it last year and have made it a few times since!
Juyali (ju-ja-lee) says
That’s the best compliment — when a recipe becomes a keeper! So glad you’ve fallen in love with it too. Thank you for sharing, Amelia!
Linda says
Candied papaya is so good! This makes delicious Christmas gifts for all the foodies in my life.
Juyali (ju-ja-lee) says
Yes, such a great foodie gift! We do the same in my home country of Venezuela, we give it away as a gift to friends and family. I’m so happy this recipe is part of your holiday giving too!😊🎄
Danielle says
Turned out great. My kids loved this candied papaya, too. Such a unique flavor!
Juyali (ju-ja-lee) says
That’s the best compliment! I love that your kids enjoyed it too — thanks so much for cooking along. 😊
Carol says
This was delicious and easy to follow! I much appreciate having a solid recipe for this dish with great instructions.
Juyali (ju-ja-lee) says
Love hearing this—thank you! I’m glad the instructions were clear and that the recipe turned out delicious for you. 💛
Myyellowapron says
Would love to try the recipe. Thanks for sharing ❤️ This has my name written all over it. ?
Juyali (ju-ja-lee) says
I’m so glad this recipe caught your eye! I can’t wait for you to try it — hope you love it as much as I do! ?
Tisha says
This was such an easy recipe to follow and it turned out so delicious! I will be making this again for sure!
Juyali (ju-ja-lee) says
Glad to hear the instructions were helpful. Thanks for trying the recipe and leaving your rating. 🙂
Carrie Pankratz says
I have always wanted to make a papaya dish, but have never known what to do. This sweet spicy goodness is like vacation on holiday! Thank you for this recipe!
Juyali (ju-ja-lee) says
Hi Carrie,
I’m so happy you gave it a try! Dulce de Lechosa really is such a treat. —so happy you enjoyed it! Thank you for your wonderful review. 🙂
Sonja says
Considering green papayas seem to be the only kind we get regularly in Ireland, this was the perfect recipe to transform them into something delicious. I couldn't find papelón, so I used dark muscovado sugar, which is probably the clostest thing to it we get here. Those candied papaya pieces were so good! Couldn't stop snacking on them.
Juyali (ju-ja-lee) says
Hi Sonja!
Thank you for sharing your experience! Dark muscovado sugar was such a smart choice. ?? Thanks so much for trying the recipe!
PS. I can't stop eating them either when I make the recipe. ?
Eric O says
This is absolutely amazing! Thank you for sharing this! The detailed directions made this so easy to follow.
Juyali (ju-ja-lee) says
Hi Eric,
I really appreciate your kind words! This recipe is close to my heart, so it makes me happy to know it turned out well for you. Thrilled you found the directions helpful too. Thanks for leaving a review and your rating! 🙂
Leslie says
This was my first time making this, but it turned out surprisingly well! Thank you!
Juyali (ju-ja-lee) says
Wonderful! Thanks for sharing your experience.