Recipe: Nourishing papaya dessert soup

I grew up watching my mom make all kinds of traditional Chinese soups, both savoury and sweet. Almost every day there was something simmering on the stove.

Each one was said to have its own nourishing power, whether or not the health benefits were scientifically proven didn’t really matter to us. They were always delicious and comforting.

In traditional Chinese medicine, food and wellness are closely connected. Many ingredients are chosen not just for flavour, but for the benefits they are believed to bring to the body.

This papaya dessert soup is one of those recipes.

Papaya season is just around the corner, making it a refreshing dessert to enjoy in the spring and summer. The fruit is naturally rich in vitamins A and C and is often associated with supporting collagen production (think: glowing skin).

The soup also includes bitter and sweet apricot kernels — traditionally used in a 1:2 ratio and often pre-mixed at Chinese herbal shops. Together, they are believed to help nourish the lungs and soothe stubborn coughs.

Best of all, this simple soup recipe uses just a handful of ingredients and comes together in a single pot, making it easy to prepare and clean up.

1 ripe papaya

8 dried white lotus seeds

5 slices bitter apricot kernels (bei xing)

10 slices sweet apricot kernels (nan xing)

1/4 cup (60 mL) peach gum, soaked in water for 10–24 hours, until softened

1/4 cup (60 mL) rock sugar (adjust to taste)

Water

Cut the papaya in half and remove the seeds. Using a spoon, scoop the flesh into rough chunks directly into a pot.

Add the lotus seeds, softened peach gum and both the bitter and sweet apricot kernels.

Pour in enough water to fill the pot about halfway and cover with a lid. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 40 minutes.

Add the rock sugar and cover the lid until it fully dissolves. Turn off the heat. Serve warm or chilled.

Serves 4.

Source: vancouversun.com