- 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.
Ingredients
- 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
Instructions
-
Cut off about 1" of fresh ginger. Using a vegetable peeler, peel off the skin. Grate into small pieces.
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In a large saucepan over medium heat, add the water and sugar. Stir until the sugar is dissolved.
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Add the ginger and lime juice. Lower the heat and simmer for 10 minutes, until slightly thickened. Remove from the heat and let cool.
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Refrigerate for at least 2 hours.
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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.
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Place the papaya wedges on a serving platter. Scoop the ginger sauce (warm or cold) over the fruit and serve.