Papaya, mangosteen and tapioca pearls in palm syrup

AT A GLANCE

  • Serves 4 people

  • ½ cup tapioca pearls
  • 200 gm finely grated dark palm sugar
  • 1 red papaya
  • 3 mangosteens, peeled
  • To serve: lime wedges
01   Soak tapioca in water for 5 minutes, then drain and rinse under cold running water. Cook tapioca in a saucepan of boiling water, stirring occasionally for 10 minutes or until translucent. Drain tapioca and rinse under cold running water, then transfer to a bowl and refrigerate until chilled.
02   Meanwhile, combine palm sugar and ¼ cup water in a saucepan and stir over low heat until palm sugar dissolves, simmer for 5 minutes or until slightly thickened, then cool to room temperature. Add tapioca to syrup and stir to combine.
03   Cut papaya lengthways into 4 wedges and seed. Place mangosteen segments and tapioca into papaya wedges, drizzle with palm sugar syrup and serve with lime wedges.

Topics:

DESSERT, FAST, DRINK SUGGESTION, MODERN AUSTRALIAN, TAPIOCA, MANGOSTEEN, PAPAYA, SUMMER

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

YAEL GRINHAM

Drinking Suggestion:

NV TRILOGY SPARKLING.

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