Happy day community #PlantBased how have you been this week. This older week or Easter is a week of reflection, rest and sharing with the family ❤️.

Traditionally, desserts and special meals are made on these days, meat is avoided and some religious traditions such as visiting temples and masses are avoided.

At home, some of the preparations that are made is the papaya sweet. This year we made it a hybrid, since we added pineapple and some spices. Where my husband is from, they use pineapple a lot.

It is a simple recipe full of flavor and tradition.

So without further ado let's make this tasty recipe.

Tips:
One trick is that the papaya is green, but not very green. In my experience, it's not very hard that way.

And the pineapple that is reddish or purple, are sweeter than the yellow

Servings: 8 servings
Ingredients
1 kg papaya green
1 kg pineapple
cloves
Guayabita
1 small panela (500g)

Preparation
Peel the papaya, since it's not so green it doesn't release papaya which causes burning. So peel the papaya and cut a few slices of it.

In the same way, peel the pineapple, remove the eyes. And cut it into slices smaller than milky

You are going to grate the panela, so that it is fine so that it dissolves faster and the caramel is made.
Now in a large pot you are going to add the papaya and the pineapple. Add the panela and 1 cup of water. put it on a slow fire

When the panela dissolves add the spices, you can add cinnamon if you like

We don't use it because of my husband's tension, but it is special.

Keep cooking until you see that the caramel is reduced by half, and the milky looks crystallized. It takes about 2h-3h

When ready remove from heat and let cool, when it is at room temperature store in the fridge.

Consume when cold 😄❤️

Enjoy with family or at midnight just like when I make this post. If you find it very sweet, you can accompany it with a custard.