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How About a Slice of Papaya Bread?

18 Mar

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In my first novel, The Gate House, Nara laments the lack of tropical fruit as she prepares a typical English breakfast at her aunt’s bed and breakfast. I lived in Costa Rica for seven years, where I, too, learned to appreciate the huge variety of exotic fruits available year round.

 
Although Nara’s home, St. Clare, is a fictional island country in the Caribbean, the foods she enjoys are very typical of the tropics. I have enjoyed many fresh fruits, both whole and in smoothies (known as “refrescos” in Costa Rica) during my time there. One of the most common is papaya, and I don’t mean the small Hawaiian variety.
 
Papayas in Central American and the Caribbean can be as long as twenty inches, and their sweetness is indescribable. They are cheap and available everywhere, from supermarkets to small produce stands on the street. A main ingredient in a fruit salad or on a lunch plate, they also make a great smoothie with milk. Although not a traditional recipe, the following recipe for papaya bread is moist and delicious. It will work with either type of papaya, just make sure it’s ripe.
 

Papaya Bread

Cream together until light: 1 cup sugar, 1/2 cup butter

Add and beat until fluffy: 2 eggs

Add: 1 cup mashed ripe papaya, 1/4 cup chopped walnuts, 1/2 cup raisins

Sift together: 1 1/2 cups flour, 1/4 tsp. baking powder, tsp. soda, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. ground ginger.

Add flour mixture to butter mixture. Pour batter into greased and floured 9×5 loaf pan.

Bake at 325 degrees for about 1 hour 5 minutes.

 
 
In my new novel, Hotel St. Clare, which is due out in the summer, you will see what Nara was doing in the islands before she and her father moved to England. She was a girl of the tropics, walking barefoot on the beach and eating fresh fruits with rice and beans. No wonder she had difficulty adjusting to life in England!
 
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