Papaya gratin recipe (Recette du gratin de papaye)

After the introduction to the papaya, I would like to share a recipe with the unripe fruit that can be served as a main for lunch or dinner. Here is a delicious recipe of the papaya gratin which is tremendously famous in Guadeloupe Archipelago.

Ingredients for 6 people

–          3 unripe green papayas

–          45 centilitre of milk

–          30 grams of butter

–          150g of grated gruyere cheese

–          3 branches of fresh parsley

–          3 cloves of garlic

–          2 onions

–          5 branches of spring onions

–          Half a teaspoon of allspice

–          1 pinch of ground nutmeg

–          2 branches of fresh thyme

–          Salt, pepper


–          Wash, take off the seeds, peel and cut the papayas in big chunks

–          Put the chunks in a sauce pan, cover them with boiled salty water and allow to cook for half an hour

–          Once cooked drain them

–          Put them through a food mill and set aside

–          Chop finely the garlics, onions, parsley, spring onions and thyme

–          In a saucepan, melt the butter with the chopped vegetables

–          Add the milk and the nutmeg

–          Stir well and add mashed papaya

–          While stirring everything add the allspice, pepper and half cheese

–          Pour the mix in a gratin dish and sprinkle with half cheese left

–          Bake in the oven for about 10 minutes

The gratin can be served with a good pork, lamb or beef stew and green salad.



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