I wasn't sure if I had ever had papaya before, so I bought one this past weekend while at the store. Today, I gutted the thing without any idea how to properly do so. Luckily, it's quite a simple fruit to gut and peel. Yay. I also tasted it and now understand what
my_window_seat was saying about the taste being just a bit...off.
After skinning, stripping and butchering the papaya, I went to searching for a nice recipe that might tone down that strange after taste that it has. I came across
the Fogo de Chao signature dessert: Papaya Cream. I can't even imagine what they must charge for this dessert in the restaurant, but it's horribly easy to make, so I went with it. Since we didn't have any
Creme de Cassis in our bar, Eileen, Jeanne and I taste tested some small pieces of the papaya with tiny swigs of some of our various liqueurs that we do have available.
Starbucks Creme: fucking gag
Macadamia Nut: better, but a little harsh on both the papaya taste and the macadamia
Praline (Pecan): I liked this one the best, I think it would have a chance after adding ice cream
Presidente brandy: Um...no
Buffalo-Trace bourbon whiskey: Jeanne liked this one the best
Eileen mentioned trying lime sherbet instead of vanilla ice cream, and then a high-fruity tasting liqueur, like the
X-Rated Fusion Liqueur that we've had before, but are sadly out of.
So, I've whipped up some papaya ice cream, which still has that after taste in it. It's been thrown back into the ice cream bucket and stuck back into the freezer to harden over night, even though chef dude in the video says to serve immediately. Like I said, this is all just an experiment anyway. Tomorrow I shall make my way to the liquor store and try to buy some of the recommended Creme de Cassis, as well as a couple of other fruity options. Hopefully that's all I buy while I'm there.