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Roasted Papaya with Brown Sugar

These fruits can be served as a dessert, or as a side dish in place of roasted squash. We like to use Solo papayas for their petite size; if you use Mexican ones, quarter them instead of halving. Per serving: 109 calories, 0 g fat, 0 mg cholesterol, 28 g carbs, 9 mg sodium, 1 g protein, 4 g fiber

  • Servings: 4
Roasted Papaya with Brown Sugar

Photography: James Baigrie

Source: Martha Stewart Living, January 2005


  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon ground ginger
  • 2 medium Solo papayas (14 ounces each), halved lengthwise and seeded
  • 1/4 teaspoon cayenne pepper
  • 1 lime, cut into 4 wedges


  1. Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.

  2. Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.

  3. Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

Reviews (1)

  • Carolyn Mapes Kuzniewski 23 Jan, 2015

    I had some partially ripe papaya from our tree, so I took the cut and peeled pieces, subbed the butter for coconut oil, added the rest of the ingredients, and cooked it in the microwave until it was tender. Then I used the hand held blender to purée it. It was fabulous and I will make it again!

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