My Pickled Crunchy Papaya which I made yesterday is now ready to serve. After cutting half of the Orange colour Hong Kong Papaya which I bought from Redmart Online over a week ago to cook a savoury soup (Savoury Papaya White Fungus Mushroom Dried Prawns Soup) for lunch yesterday, I use the remaining half firm papaya to make a bottle of Pickled Papaya.
Don’t be fooled by the bright orange colour of the Papaya. As it is still too firm to eat as fruit, I use the remaining half to make this pickle.
To make this Pickled Crunchy Papaya, just remove skin and seeds from Papaya then cut to thin slices.
Meantime use a microwave to melt 2 TBS Sugar in 1/4 cup water. Next, add in 1/4 cup of boiled cooled down water to cool down the syrup.
In a jar, mix the cooled down 1/2 cup syrup with 1 1/2 cup *Mizkan Brand Kantan Su (Flavoured Vinegar), add in Papaya and seal in a bottle. Chill in the fridge overnight.
The Pickled Crunchy Papaya is ready for you to enjoyed as a healthy snack.
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