Brazil may have lost in yesterday’s World Cup, but there’s no denying the excitement the team brings to the field – nor the past five wins they’ve achieved.
Our friends at HLB Specialties help us celebrate the papaya, one of Brazil’s most popular tropic fruits, with this recipe for Crème de Papaya, a favored Brazilian dessert that can be found in most Brazilian restaurants for good reason – it’s delicious and nutritious.
The folks at HLB are tropical fruit experts. The company was founded by the Barros family in 1989 after having emigrated from Brazil to Germany. The company’s goal is to share the family’s love of delicious exotic fruits, with distribution currently in North America and Europe.
The Delicious Papaya
Papayas are fat-free and loaded with nutrients, including vitamins A, B, C, antioxidants, calcium and papain (a sugar enzyme) that breaks down protein and helps with digestion.
When choosing a papaya, avoid bruised and very soft fruits that have dark, deep pits. If the papaya has a slight give to it, and at least two yellow stripes, it’s ready to eat. If it’s still green on the outside, leave the fruit ripening on the kitchen counter for a few days, or wrap it in paper to speed up the ripening process.
Some Brazilian Highlights From HLB
The Amazon rainforest represents more than half of the planet’s remaining rainforests and it is the largest and most biodiverse area on Earth. It is a great refuge for three endangered species: the Jaguar, the largest cat in the Americas; the Macaw, which makes its nest in hollow trunks of trees; and the Surucucu, the most venomous snake in South America.
The Iguaçu Falls are a set of 275 waterfalls of up to 90 meters high, fed by the Iguaçu River watercourse in the triple border between Brazil, Argentina and Paraguay. The Iguaçu word comes from the Guarani Indian language and means “big water,” a very appropriate name, since about 1.5 million liters of water fall per second.
Sugarloaf Mountain (Pão de Açúcar) is a peak situated in Rio de Janeiro, Brazil, at the mouth of Guanabara Bay on a peninsula that sticks out into the Atlantic Ocean. Rising 1,299 feet above the harbor, the name was coined in the 16th century due to its shape resembling the traditional molds made to transport sugar.
- 1 Golden Papaya (or 1/2 large Formosa Papaya)
- 4 scoops vanilla ice cream
- 2 teaspoons Crème de Cassis liquor
- Garnish fresh mint leaf
- 1 Blend together 1 small papaya (or a ½ large papaya) with 4 scoops of vanilla ice cream.
- 2 In each serving bowl, pour 2 teaspoons of Crème de Cassis liquor.
- 3 Add a mint leaf as decoration.
- 4 Enjoy the light and refreshing taste of Crème de Papaya.