Papaya is at its best uncooked, so it typically makes its way into recipes like fruit salad and sorbet. But this soup is a more elegant venue for the sweet, earthy fruit, and it’s especially perfect for papayas too ripe for salad. Add a little lime juice to round out spark the flavor. The result is a refreshing, velvety, vivid orange soup that is entirely welcome after a rich meal.
Serve it as is, or with sliced strawberries, or have fun dressing it up with other fruit like cubed melon, or with scoops of sorbet or ice cream.
From the book “The last Course”
- 2 large papayas
- 3/4 cup of syrup (2 cups of sugar and 1 1/2 cups of water for 2 1/2 cups of syrup)
- 1/4 cup fresh lime juice, or to taste (from 2 to 3 limes)
- 1 pint strawberries, hulled and sliced in quarters
- sage for garnish
In a small saucepan over medium-high heat, combine the sugar and water. Bring the mixture to a simmer, stirring until the sugar dissolves. Let the syrup simmer for one minute, then turn off the heat and allow to cool. Use 3/4 cup for the soup and the rest will keep almost indefinitely in a tightly sealed bottle in the refrigerator.
Halve the papaya and scoop out the seeds. Cut into thick slices, then peel away the skin. Cut into cubs.
Puree the papaya with half of the strawberries in a food processor or blender. Put it in the bowl and stir in 1 1/2 cups water, the syrup, and the lime juice, adding more lime juice to taste if necessary.
Chill the mixture until very cold, at least two hours.
Serve the soup with sliced strawberries and garnish with sage.