Grilled papaya with coconut sorbet and lime
6
Points®
Total time: 7 min • Prep: 5 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
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)
Ingredients
Papaya
2 medium, ripe, halved and seeded
Canola oil
2 tsp
Table salt
⅛ tsp, or to taste
Lime
½ medium, cut into 4 wedges
Sorbet
2 cup(s), coconut (or 1 pint vanilla low-fat frozen yogurt)
Instructions
1
Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
2
Brush the cut sides of the papayas with the oil and sprinkle with the salt.
3
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.
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