Recipe of the month - Doña Fernanda’s Dulce de Papaya

Food and drink are a very important part of fiestas, festivals and celebrations in Mexico. This is particularly evident in the case of Día de Muertos, where the sharing of food with family, both living and passed on, is central to remembrance and celebration of loved ones. It is common for favorite dishes of deceased loved ones to be placed on altars, and even for food to be shared with spirits who have noone to be remembered by. In the Maya speaking part of Mexico, the name for the festival Janal Pixan, literally translates as “food for the spirits”.

One thing that Día de Muertos, Janal Pixan and Halloween have in common, is a particular association with sweet treats. While the most recognizable of these are the sugar calaveras, skull shaped confections painted in bright colors, many traditional and homemade candies are also popular with young and old alike. This month, Na’atik’s homestay mom Doña Fernanda shared with us her recipe for Dulce de Papaya, which is a common and delicious feature of celebrations in the Yucatán Peninsula.

Ingredients

2 unripe large papayas (they should still be green)

1.5 kg / 6.5 cups of sugar (brown sugar or raw cane sugar is best, but white sugar will also work)

10 tbsp of cal (cal is a Mexican cooking ingredient which is known in English as culinary lime, and can be found at most Mexican food stores)

Water to cover the papaya to boil

Method

1 - Thoroughly wash the papayas

2 - Carefully peel the papayas and then cut them in half

3 - Remove all of the seeds

4 - Slice the papayas into medium size pieces (see photos for reference)

5 - Places the papaya in water with the cal/cooking lime and repeat the washing process before leaving the pieces to soak for 15 to 20 minutes

6 - Wash the pieces in clean water ensuring that all of the cal residue is removed.

7 - Place the pieces in a large pot, cover with water and then add the sugar. Stir thoroughly and then cover the pot.

8 - Cook the pieces at a medium heat for 8 to 10 hours. Traditionally the pot is left over an open fireplace overnight to cook, however you can use a stove. Check regularly and add more water when necessary.

9 - Allow the pieces to cool in the resulting syrup. You can serve along with the syrup or separately. Enjoy with friends and/or family. You can also place them on your Day of Dead altar to share the delicious treat with spirits of loved ones remembered.

If you want to try out some other Mexican, Yucatec or Maya recipes from the Na’atik family, visit our blog where new recipes are uploaded every month, along with articles about culture, history and language.

If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of local families. Na’atik MaS (Maya and Spanish) immersion students stay with one of our local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at mas@naatikmexico.org today.