Roasted Papaya with Brown Sugar

Roasting halved papayas with brown sugar and ginger deepens the fruit's natural sugars; a dash of cayenne and a squeeze of lime further enliven the dish.

  • 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.

Cook's Notes

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.


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