Sweet And Savory Caramelized Papaya With Mexican Cheese

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Rick Bayless


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1 medium (about 3 1/2 pounds) Mexican papaya, peeled, seeded and cut into 1 1/2-inch cubes

3 1/2 cups sugar

1/2 teaspoon salt

2 tablespoons lime juice

1 2-inch cinnamon stick, preferably Mexican canela

1 fig leaf, if available

6 ounces cheese—you can use Chihuahua cheese or Mexican fresh cheese (queso fresco), though real Dutch Edam cheese is frequently used in Yucatan, cut into 1/4-inch pieces

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