Dulce de Mamón

Option 1: Green Papaya

1. Peel papaya under cold water and cut in 6 or 8 pieces.
2. Boil a large amount of water in a pot and immerse the pieces of papaya for 5 minutes.
3. Drain the pieces of papaya in a colander and rinse with cold water.
4. In a large salad bowl, place the pieces of papaya, sprinkle with baking soda and cover with cold water. Mix well.
5. Let stand for 4 hours.
6. Drain and rinse the papaya pieces thoroughly.
7. Place in a large bowl and cover completely with sugar.
8. Place the salad bowl in the refrigerator for 8 hours or until it has released its juice.
9. Transfer the content of the salad bowl into a large heavy bottom nonstick pot.
10. Add ¾ cup (200ml) of water, and cook on high for 1 minute after reaching boiling point.
11. Reduce heat and cook for at least 2 hours over low heat or until papaya has a light yellow color.
12. Add the chosen flavor and continue cooking for about 1 hour or until the syrup is thick and the fruit is becoming amber.
13. Be careful not to stir with utensils while cooking. In order to stir, just tilt the pot.
14. Let cool and keep the dulce de mamón in glass jars by collecting them very gently with a large spoon to pour them into the jars.

Option 2: Ripe papaya

1. Peel the papaya under cold water and cut in 6 or 8 pieces.
2. Boil a large amount of water in a pot and immerse the pieces of papaya for 2 minutes.
3. Drain the pieces of papaya in a colander and rinse with cold water.
4. In a large salad bowl, place the pieces of papaya, sprinkle with baking soda and cover with cold water. Mix well.
5. Let stand for 1 hour.
6. Drain in a colander and rinse thoroughly with cold water.
7. Transfer the content of the salad bowl into a large heavy bottom nonstick pot.
8. Cover the pieces of papaya with water, exceeding the height of the fruit by about 1 inch.
9. Place the pot on high heat and add half of the sugar. Mix well.
10. As soon as the boiling starts, cook for 3 minutes. Lower the heat and cook over low heat for 3 hours.
11. Remove and let stand for 8 hours.
12. Put the pot back on the stove on low heat, add the remaining sugar and the chosen flavor.
13. Mix by tilting and moving the pot several times.
14. Cook on low heat for 1 hour.
15. Be careful not to stir with utensils while cooking. In order to stir, just tilt the pot.
16. Let cool and keep the dulce de mamón in glass jars by collecting them very gently with a large spoon to pour them into the jars.