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Antiguan Pawpaw Balls
Sweet and chewy candies made from ripe papaya (pawpaw), sugar, and often flavored with lime. These delightful balls are a popular treat across the Caribbean.
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- 2 cups Ripe papaya(peeled, seeded, and finely grated or pureed)
- 1 cup Granulated sugar(plus more for rolling)
- 1 tbsp Lime juice
- 1 tsp Lime zest(optional)
- 2-3 drops Green food coloring(optional, for traditional color)
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- 1
If using grated papaya, squeeze out excess moisture using a clean kitchen towel or cheesecloth. If using pureed papaya, ensure it's not too watery.
- 2
In a saucepan, combine the papaya pulp, 1 cup of sugar, lime juice, and lime zest (if using). If you want the traditional green color, add a few drops of green food coloring.
- 3
Cook the mixture over medium-low heat, stirring constantly, until it thickens and reaches a jelly-like consistency. This can take about 15-20 minutes. The mixture should start to pull away from the sides of the pan.
- 4
Remove the saucepan from the heat and let the mixture cool slightly until it's comfortable to handle.
- 5
With slightly damp hands, scoop small portions of the mixture and roll them into balls, about 1 inch in diameter.
- 6
Place additional granulated sugar on a plate and roll each papaya ball in the sugar until well coated.
- 7
Arrange the pawpaw balls on parchment paper and let them set for a few hours, or refrigerate for a firmer texture before serving.
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- âUsing slightly underripe papaya can help achieve a firmer texture for the balls.
- âEnsure the mixture is cooked down enough to gel properly; otherwise, the balls may be too soft.
- âAdjust the amount of sugar based on the sweetness of the papaya and your preference.
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- Some recipes add a pinch of ginger or cinnamon for extra flavor.
- For a different texture, some variations include a small amount of cornstarch mixed with milk to help thicken the mixture more quickly.