Papaya Strips with Nectar-Glazed Ginger
4.7(525 ratings)Store-bought crystallized ginger is simmered in sugar syrup, so this raw take slices young ginger paper thin, marinates it in coconut nectar and lime, and dries it slowly into chewy, spicy coins. A final roll in lucuma powder gives the dusty look without refined sugar. Ripe papaya strips dry right beside it and turn deep amber, sweet and tropical.
- Hands-on
- 25 min
- Dehydrate
- 18 hr
- Total
- 18 hr 25 min
- Serves
- 8
- Level
- Challenging
Method
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Step 1: Slice the ginger into 1/16 inch coins on a mandoline, cover with coconut nectar and lime juice, and marinate for 2 hours, stirring once.
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Step 2: Cut the papaya into strips about 1/2 inch thick and 4 inches long and toss lightly with lime juice.
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Step 3: Arrange papaya strips and drained ginger coins on separate lined trays and dehydrate at 115F for 10 hours.
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Step 4: Move everything to mesh trays and continue drying 6 to 8 hours, until papaya is leathery and ginger is chewy but tacky.
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Step 5: Toss the tacky ginger coins in lucuma powder, shake off the excess, and store both fruits in airtight jars.
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