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