- Yield: 2 cups
- Prep Time: 30 minutes
Caribbean Red with ginger sauce
A Malaysian favorite comes to the other side of the world. This is a Brooks co-worker favorite. Ginger adds the oomph, and papaya adds the sweetness to this savory dish.
- 1" piece fresh ginger, peeled and grated
- 1 1/2 cups water
- 1 cup sugar
- 1" piece fresh ginger, peeled and sliced thinly
- 1 lime, juiced
- 1/2 Caribbean Red papaya
Cut off about 1" of fresh ginger. Using a vegetable peeler, peel off the skin. Grate into small pieces.
In a large saucepan over medium heat, add the water and sugar. Stir until the sugar is dissolved.
Add the ginger and lime juice. Lower the heat and simmer for 10 minutes, until slightly thickened. Remove from the heat and let cool.
Refrigerate for at least 2 hours.
Cut off the bottom of the Caribbean Red papaya. Stand it up and peel, using a knife with downward strokes. With a large spoon, scoop the seeds out of the bottom. Cut into wedges.
Place the papaya wedges on a serving platter. Scoop the ginger sauce (warm or cold) over the fruit and serve.