The perfect BBQ dessert: Brazilian Papaya Cream

Barbecue season is well and truly underway and thanks to this gorgeous summer we’re having in the UK my family have been using our barbecue more than we ever have. We’ve been enjoying all sorts of marinaded meats, corn on the cob, kebabs and of course the barbecue classic, burgers and sausages.

I’ve been looking into dessert recipes that I can cook on the barbecue and this week will be trying marshmallow and chocolate s’mores dip (yum!) and a cake that you cook inside an orange (yes really!) - I’m really interested to see how that turns out!

This Papaya cream recipe isn’t actually cooked on the barbecue but is quick and easy to make. It’s great eaten after a barbecue as it also aids digestion, this is due to Papaya containing an enzyme called papain that helps to break down protein. This popular and traditional Brazilian dessert is also delicious and refreshing so there are lots of good reasons to give it a go!

Ingredients (Serves 1) 

1 Brazilian papaya
A large scoop of Vanilla ice cream
1 tbsp cassis liqueur

Method

- Peel and wash the papaya
- Blend with vanilla ice cream
- Transfer to a cocktail glass and freeze for 15 minutes
- Pour cassis liqueur on top

Tips

- A non-alcoholic blackcurrant syrup can also be used instead of liqueur
- You can adjust the quantities of fruit, ice cream or liqueur depending on your personal taste


For this recipe I used Brazilian Papaya. Brazil’s tropical sunlight is the main factor in producing superior quality, sweet, juicy fruits which include apples, avocados, bananas, grapes, lemons, limes, mangoes, melons, oranges, papaya, tangerines and watermelons, among others, meaning they're delicious when used in your recipes. You can buy Brazilian fruit from your local Tesco store.