Use red-fleshed papayas, such as Sunrise Solo or Maradol. Be sure to ask your grocer which ones will have flesh with a rosy hue since a papaya’s skin and shape may not be a good indication of its interior color.

　　

Ingredients

Makes about 4 cups; serves 4

　　1/3 cup sugar

　　3 pounds fresh red papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped

　　1/2 cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)

　　1 tablespoon honey

　　

Step 1

Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.

　　

Step 2

Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.

　　

Step 3

Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

　　

FIT TO EAT RECIPE

Step 4

(Per serving)

　　

Step 5

Calories: 221

　　

Step 6

Fat: 0g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 57g

　　

Step 9

Sodium: 11mg

　　

Step 10

Protein: 2

　　

Step 11

Fiber: 6g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.