RECIPE - Crystalized Papaya (Mamo Cristalizado)

2 lbs (1 kb) not-overly-ripe papaya, seeded, peeled and cut into bite-sized pieces

1 tsp baking soda (bicarbonate of soda)

3 cups granulated white sugar

2 cups water

3 cups granulated white sugar

------------------------------------------------------------------------In a large saucepan combine the pieces of

papaya with water to cover and add the baking soda.
Bring to a boil over medium-high heat. When at a
rolling boil, turn off the heat, remove the pan from
the stove and let the papaya cool in the water for 24
hours. The next day, drain off the water, add fresh
water to cover and bring to the boil again. Remove
the papaya pieces to a sieve with a slotted spoon and
let drain thoroughly. Reserve.

To make the syrup heat the 2 cups water and the 3 cups
sugar in another saucepan until the sugar is completely dissolved and the syrup is simmering. Add the
reserved papaya and simmer for 10 minutes. Remove from the heat and let cool, leaving the papaya in
the syrup, for 24 hours. The next day, bring the papaya and syrup gently to a slow boil and cook until the
syrup has thickened considerable. Remove the papaya into a sieve and let drain thoroughly.

While the papaya is draining, spread 3 cups sugar in a shallow serving platter. When the
papaya is drained but still warm and moist, roll it in the sugar, making sure that each piece is
completely covered with sugar. Let the papaya cool in the sugar, mixing gently from time to time, for
24 hours.

Remove the papaya from the sugar and store in airtight containers until ready to eat.