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Hot Papaya Chutney

East Indians introduced chutneys to the West Indies. The sweet heat of this chutney compliments just about any dish.

2 tomatoes, pealed and chopped
3 cups diced papaya
1/4 cup chopped white onion
2 Tbs golden raisins
1 habanero chili, stem and seads removed, minced

Combine all the ingredients and gently simmer for 20 to 30 minutes, or until the tomatoes have broken down and the sauce has thickened.
Serve as a condiment with meat or fish.

Mango Tomatillo Salsa

This salsa goes great with chicken or fish, as well as a topping over yogurt for a hot and cool tasty summer desert.

1 habanero chili, stem and seeds removed, minced
1 mango, finely diced
6 tomatillos, husks removed, finely diced
3 Tbs finely chopped green onions, including the green tops
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 Tbs olive oil
Juice of 1 lime

Combine all the ingredients in a nonreactive bowl and allow to sit for an hour before serving.

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Sweet Caribbean Treats

On this page I will share some tropical sweetness. They are great for the kids on hot days and for the grown up sweet tooth in us all.


3 egg whites, room temperature
1 cup sugar
1 Tbs. all-purpose flour
1/8 tsp. salt
2 cups shreded coconut

Preheat oven to 300 degrees; grease and flour baking sheets.
Beat egg whites until stiff but not dry. Combine sugar, flour, salt and coconut and gently fold into whites, mixing well. Mold into 1 1/2-inch balls, place on baking sheet and flatten slightly. Cover with greased parchment paper and bake for 30 minutes. Makes about 4 dozen 1 1/2-inch cookies.

Pineapple Fool

Pineapple is a favorate treat in the tropics, and this is a popular dessert throughout the Islands.


2 cups pineapple, finely chopped
1 1/4 cups heavy cream
1 1/2 tsp. vanilla essence
3 Tbs powdered sugar
chocolate, slivered for garnish

Drain the pineapple in colander until it stops dripping.
Whip the cream together with the vanilla essence and 1 Tbs. of the powdered sugar until peaks form.
Chill the fruit and cream seporately for 1 hour.
Just before serving, fold the cream into the fruit, sprinkle with the remaining powdered sugar, and serve in four dessert dishes at once.
Garnish with a few chocolate slivers for contrast , if desired.

Key West Lime Lush


1 graham cracker crust
1 medium papaya, seeded and sliced
1 can sweetened condensed milk
1 tsp. grated lime rind
1/3 cup key lime juice
8 oz. whipping cream
1/4 cup chopped nuts (I like cashews)

Distribute sliced papaya in graham pie crust. In seporate bowl, mix the condensed milk, grated lime rind, and key lime juice. Carefully fold whipped topping in mixture and spoon onto the papaya. Sprinkle chopped nuts on top.
Refrigerate. (Mango or banana may be substituted or mixed and matched)