Grilled papaya with coconut sorbet and lime

6 - 9
PersonalPoints™ per serving
Total Time
7 min
5 min
2 min
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

Canola oil

2 tsp

Table salt

tsp, or to taste

Fresh lime(s)

½ medium, cut into 4 wedges


2 cup(s), coconut (or 1 pint vanilla low-fat frozen yogurt)


  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.