Mut Du Du (Chewy Green Papaya and Pineapple Preserve), Sweetened with Monk Fruit

Method

1. Peel 300g green papaya and cut it into strands or slices. Dissolve 15g slaked lime in 2 liters warm water, let it settle, strain off the sediment, then stir in 2 teaspoons salt.
2. Soak the papaya in the limewater for 2 to 3 hours, then lift it out and rinse it several times until no lime remains.
3. Blanch the papaya in hot water for 2 to 3 minutes, then drop it straight into a bowl of ice water to hold its color.
4. Cut a third of a pineapple into slightly thick slices so the pineapple flavor stays clear after cooking. Roll the lime on the counter, then squeeze out the juice.
5. Layer the kOBE Monk Fruit Blend and the papaya alternately, using 200 to 250g in total, add 100ml water and all the pineapple, and leave it for 30 minutes to 1 hour.
6. Heat a deep pan over high heat, tip the mixture in, lower the heat and cook it down for over 1 hour.
7. When the syrup thickens and almost dries out, add the lime juice and stir quickly until the syrup crystallizes into threads and the papaya turns chewy, then turn off the heat.

Tips

• Stir gently every 10 to 15 minutes so the preserve does not stick, and a nonstick pan helps.
• Wait until it is completely cool before sealing it in a jar.
• Cut the pineapple slightly thick so its flavor still comes through after cooking.
• Blanch the papaya 2 to 3 minutes and drop it straight into ice water, since skipping this dulls the color of the strands.
• Rinse very thoroughly after the limewater, as any residue leaves the preserve harsh and bitter.