06/13/2026
Sometimes I buy more fruit than I can use before it starts to look...sad. Here's what I did with some less-than-perfect raspberries and papaya this morning.
RASPBERRY GLAZE
• 1 pint raspberries (or other berries)
• 2–3 tbsp sugar
• 1–2 tsp fresh lemon juice
• ½–1 tsp lemon zest
• Pinch of salt
• 1 tsp cornstarch + 1 tsp water (slurry)
1. Add raspberries, sugar, lemon juice, zest, and salt to a small saucepan.
2. Cook over medium heat 4–6 minutes until the berries collapse and release juice.
3. In a small bowl, mix cornstarch with water to make a slurry.
4. Stir the slurry into the hot berries; simmer 30–60 seconds until glossy and slightly thickened.
5. Pour the mixture through a fine mesh strainer, pressing with a spoon to remove seeds.
6. Cool completely. The glaze will thicken as it cools.
Suggested uses: Drizzle on ice cream, yogurt, oatmeal, pancakes or even meats.
LEMONY PAPAYA COMPOTE
• 3–4 cups papaya cubes
• 1–2 tbsp sugar
• 1-2 tbsp fresh lemon juice
• 1–2 tsp lemon zest
• Pinch of salt
• 1 tsp cornstarch + 1 tsp water (slurry)
1. Add papaya, sugar, lemon juice, zest, and salt to a saucepan.
2. Cook over medium heat 8–12 minutes until the papaya softens and releases liquid.
3. Stir in the cornstarch slurry and simmer 1 minute until thickened.
4. Use an immersion blender to purée to desired consistency.
5. Cool completely before storing in fridge.
Suggested uses: Swirl into yogurt or oatmeal, warm and serve with pancakes, or make a pie or coffee cake—oooh, I like that idea!
