It’s finally spring in my fridge! It is full of random ingredients and I am overflowing with ideas. I was investigating strawberries in the flavor bible and found out they’re compatible with papayas, and kumquats. Both of which I had. I went with roasting them because roasting anything tastes amazing. So I gave it a shot. That payed off.

 

You don’t have to be adventurous to enjoy the combo of roasted strawberry and papaya. Next time I’ll cut the papaya smaller than the strawberries because it holds it’s shape better. The strawberries also lost a bit of color (although photographed well). I only added two tablespoons of maple syrup to bring out the flavor of the fruit (don’t add salt) but you can add more if you’d like more fruit syrup or more sweetness.

 

I served mine with labneh. Serves 6? Your call. Keeps in the fridge for a week.

 

Let me know your thoughts 🙂

RECIPE

 

1 Basket of Strawberries, sliced in half (larger strawberries quartered)

½ Papaya, sliced in ½ in cubes (comparable sizes to strawberry slices)

½ Vanilla Pod

2 Tbsp Maple Syrup

2 Tbsp Olive Oil

6 Lg Kumquat Skins, sliced thin into slivers

 

> Preheat oven to 350 and line a rimmed pan with parchment paper (to trap liquids)

> Slice and remove seeds from vanilla pod

> Toss strawberries, papaya, vanilla seeds and maple syrup in a bowl, rest for 2 min

> Toss in olive oil (i wait for oil so other ingredients can marinate a bit…?) then dump ingredients into rimmed pan and spread out

> Bake for 30 mins to 1 hr, depending on what texture you want and how much liquid is desired. I did 45 min

> Remove from oven and toss in Kumquat slivers

> Serve hot or cold