Thursday, January 17, 2013

Papaya Pie from the Virgin Islands

A slice of papaya pie

I was a bit frightened--we were lost on a hilly dirt road in our little Chevy Aveo and I could see the precipitous drop to the side of a cliff beside my window. "Please, let's go back," I begged...
We returned to the main road, which was somewhat flat, and stopped at the first business we spotted.

"Welcome to the island" was the greeting we received from the head bartender at the Jolly Roger bar. He enjoyed a good laugh at our expense, after hearing about our misadventures upon arriving at the island. Quickly, he summoned one of the waitresses, who was going home, asking her to lead us to our hotel.

The following day, we would experience winding roads in daylight, a much more pleasant venture. The view of numerous islands out in the shining deep blue ocean improves the higher you climb. We also visited a centuries-old sugar mill, a sugarcane brewery, and pristine beaches in different locations.

Tufts of lavender shaped like pigs, whales, and other animals lie clumped on the blue porcelain bay. 

Lunar landscape within a papaya fruit

Recipe (adapted from )
3 medium papayas (6 cups or 3 pounds)
1/2 teaspoon lime zest
2 teaspoons lime juice
1/8 teaspoon of cinnamon
1/2 teaspoon orange extract or vanilla or 1 tablespoon Grand Marnier
4 tablespoons flour
4 tablespoons sugar
4 egg whites
1 baked pie crust

Remove peel and seeds from papaya. Chop into one inch cubes. Add lime zest, lime juice, and cinnamon. Next, add flour and sugar.  
Whip egg whites and fold them in. Place filling in baked pie crust. Bake at 350 degrees for 45 minutes.

 Let cool. Refrigerate before serving.


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