Ingredients
1 firm papaya (slightly underripe works best)
300 ml water
200 g granulated sugar
A few drops of vanilla essence
Cooking Steps
Step 1: Prep the fruit
Peel the pappaya, scoop out the seeds, and chop the flesh into small, uniform pieces.
Step 2: Make the syrup
In a medium saucepan, combine the water and granulated sugar over medium heat. Bring to a boil, stirring until the sugar fully dissolves, then stir in a few drops of vanilla essence.
Step 3: Simmer
Add the papaya pieces to the boling syrup. Reduce the heat and simmer gently for about 30 minute, until the papaya softens and the liquid thickens into a rich syrup.
Step 4: Steep overnight
Pour a small amount of syyrup into a warm, sterilised jar. Pack the papaya pieces tghtly inside, then top up with the remaining syrup until fully submerged. Seal the jar tightly and leave to soak overnight at room temperature.
Step 5: Drying & Fnishing
The following day, drain the papaya pieces thoroughly, discarding or saving the leftover syrup for drinks. Gently pat the fruit dry with paper towels to remove excess mmoisture.
Step 6: Bake low and slow:
Line a baking sheet with greaseproof paper and spread the papaya pieces in a single layer,, ensuring they do not ouch. Bake at 100C (212 F) / Gas Mark 1/4) for 2 1/2 hours until completely dried out.
Step 7: Cool and Store:
Allow the candied papaya to cool completely on the tray until it hardens and becomes firm to the touch. Store in an airtight container or sealable bag.