G
Guest
Guest
use them up. slicing them thinly and cooking them until soft but still crunchy in sugar water and cinnamon sticks. Then draining them and cooking back the juice till a syrup. Then bottling them with South African brandy. After a week they are absolutely delish.
Tonight I turned a bushel of these starfruit into a chutney...winging the recipe but am thrilled at the result.
Anyone have a chutney recipe out there that is T 'n T for green pawpaw/papaya?
I have loads of these now too and apart from making Thai salad and eating them when nice and ripe we are getting bored with eating pawpaws.
Tonight I turned a bushel of these starfruit into a chutney...winging the recipe but am thrilled at the result.
Anyone have a chutney recipe out there that is T 'n T for green pawpaw/papaya?
I have loads of these now too and apart from making Thai salad and eating them when nice and ripe we are getting bored with eating pawpaws.