Grilled papaya with coconut sorbet and lime
6 - 9
PersonalPoints™ per serving
Make this delicious, no-fuss dessert in less than 10 minutes. It's the perfect ending for a weeknight cookout. Choose papayas that are firm with a slight softness when pressed. We suggest avoiding papaya that are bruised or overly soft. Papaya seeds are completely edible. They have a peppercornlike crunch and a spicy bite. If you like, rinse the seeds well, pat dry, and sprinkle a few on each scoop of sorbet for an unusual — and tasty — garnish. Or store in the refrigerator in an airtight container; they’ll keep for several days. Use Lime slices and toasted coconut shavings, for garnish (optional)
2 medium, ripe, halved and seeded
⅛ tsp, or to taste
½ medium, cut into 4 wedges
2 cup(s), coconut (or 1 pint vanilla low-fat frozen yogurt)
- Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
- Brush the cut sides of the papayas with the oil and sprinkle with the salt.
- Place the papaya halves, cut side down, on the grill rack. Grill until the papaya softens slightly, about 2 minutes. Transfer a papaya half to each of 4 plates. Squeeze a lime wedge over each papaya half; let cool about 3 minutes. Fill each papaya half with a 1⁄2-cup scoop of sorbet. Garnish each serving with lime slices and coconut shavings if using. Yield 1 filled papaya half per serving.