Isle Esme's Fruit Compote

Carlisle bought an island, an entire island, for Esme. The island, name Isle Esme, is off the coast of Brazil. Food is brought in by boat for the guests that eat, and would either be prepared by the guest or there would be a cook, possibly a local Brazilian cook. 

This Isle Esme's Fruit Compote combines ingredients that would be available for Bella. The class enjoyed how refreshing it tasted, especially because the room was so hot baking the cinnamon rolls and the mini wedding cakes. Some had never seen or tasted papaya before. None of them had ever cut or peeled one.

Serves 4

1 Formosa (Red) Papaya

1/4 cup honey

4 teaspoons fresh lemon juice

4 fresh mint leaves

The ripeness of the papaya matters. It would be better to buy one that isn't so pretty than to buy one that isn't ripe. Unripe ones are bitter. Here is how I cut it. Cut fat rings, not a long slice through the length of the fruit. Push the seeds out of the rings. Skin the rings. This is so easy compared to doing funny shaped slices. Cut in half so you can stand it up and make the rings thinner if you like. Then cut bite-sized pieces.

For the mint, pick off the leaves you want, wash and dry them, then mince finely. There is a Brazilian mint shrub, but it's a strong, medicinal plant. So, use the culinary mentha family plants - spearmint, peppermint, etc. I love using a hand press for citrus. The cut side faces down the cup part with the holes. You can eat this chilled or room temperature. Enjoy!