- Yield: 8 servings
- Prep Time: 30 minutes
Solo Starfruit Crisp
Sweet tropicals like Solo papayas and starfruit don't have to be baked to make the dessert tray; sometimes they just need a few minutes under the broiler to warm things up.
Ingredients
- 2 Florida starfruit
- 2 Brooks' Solo papayas
- 1/2 cup brown sugar
- 2 limes
- Topping:
- 1 pkg graham crackers
- 1/3 cup Groovy Coconut, shredded
- 2 tbs brown sugar
- 1/2 stick butter, melted
Instructions
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Preheat the broiler, if serving within the next 15 minutes.
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Cut the starfruit into star slices. Poke out the seeds. Cut into small pieces and add to a large bowl.
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On two sides of the Solo papaya (directly opposite of each other), cut a thin and shallow slice of skin (about a half a dollar size) off the papaya. (You're making this cut to help keep the Solo papaya upright during broiling.)
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Then cut the Solo papaya in half, discard the seeds, and scoop out the flesh onto a cutting board. Put skins to one side. Chop papaya flesh into small pieces. Add to the starfruit in the bowl.
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Add the 1/2 cup brown sugar and the juice from the two limes to the large bowl.
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Spray a cookie sheet with nonstick cooking spray. Place the papaya shells on the sheet and spoon the papaya starfruit mixture into the papaya shells.
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In a medium-sized plastic bag, crush the graham crackers with a mallet.
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In a large bowl, combine the graham crackers, coconut, brown sugar, and butter. Sprinkle on top of filled Solo papaya shells.
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Just before serving, broil for 5 minutes, 4 inches from the heat.
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Serve using tongs to place shells on dessert dishes to avoid burning your hands.