Tuesday, September 11, 2012

pawpaw + banana sorbet

 One of our missions this weekend was to find some ripe pawpaws.  We have been hearing a lot about them more recently and wanted to try them for ourselves.  If you are unfamiliar, this NPR article is a pretty great read.  We managed to find several and ate them along the trail and carted the rest back home. ( After watching last night's No Reservations about Cook It Raw, I must admit, I felt pretty cool about foraging for these guys.  Definitely something I would like to do more of).

So, what to make?  They have a custardy texture, somewhat like a durian.  The fruit tastes like a cross between a mango, banana, and melon.  Tasty, but definitely on the sweet side.  I opted for a half banana//pawpaw sorbet to keep the flavors balanced (so it wasn't cloyingly sweet) and because banana freezes beautifully.  It turned out great.  Too bad we can only eat it for one month a year...

Pawpaw + Banana Sorbet

  • 2 ripe bananas
  • 3 ripe pawpaws
  • 1/2 cup sugar
  • 1 cup of water
  • juice of 1 lemon-about 1 tablespoon
  • pinch of salt
Place bananas, pawpaw (seeds and skin removed) sugar, 1 cup of water, lemon juice and salt in blender.  Blend until smooth.

Freeze in ice cream maker according to manufacturer's directions.  
*definitely freeze for an additional few hours in shallow freezer safe container


No comments:

Post a Comment

Thanks for leaving a comment. We love to hear from you!!

Newer Post Older Post Home