Description
Dulce de Lechosa (Candied Green Papaya) is a traditional Venezuelan dessert, perfect for the holidays. Made with green papaya simmered in a rich, spiced syrup, this sweet treat is nostalgic and full of comforting flavors. Serve it on its own or with a slice of Queso Fresco for an authentic taste of Venezuela!
Equipment you'll need: 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 of Baking Soda - see notes
- 8 cups of Water
Syrup Ingredients:
- 1 cup of Water
- 2 Cinnamon Sticks
- 6 Whole Cloves
- 2 cups of Brown Sugar
- 8 ounces of 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.
- 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!
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.
-- 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.
