Earlier in my pregnancy I kept coming across books and websites that would inform me of baby’s current size by comparing her to a fruit or vegetable. This struck me as very funny, and I kept hoping to find or create a website that laid all those yummy baby sizes out in a week-by-week parade of fruit.
Sure enough, someone had already done it: I discovered this baby/fruit chart at The Nest while conducting my ceaseless research about what infant paraphernalia we actually need and what we can skip. Apparently our baby is now the size of a papaya, soon to move into eggplant territory. Yes, I’m trying to ignore that alarming watermelon looming in the future. Meantime, here is a recipe for papaya sorbet in honor of baby Bellinger.
About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.
- 2 cups soft, ripe papaya, peeled and seeded
- About 1 cup superfine sugar (or 1/2 cup sugar syrup)
- About 1 tablespoon freshly squeezed lime juice
Puree the fruit in a blender with most of the sugar and a bit of lime juice. Taste and add more of either if necessary. Taste carefully—every piece of fruit is different, and this is pretty much what your finished sorbet will taste like.
Refrigerate until cool. Churn in an ice cream maker according to manufacturer’s instructions and eat right away.
If you don’t have superfine sugar, begin by making a sugar syrup: Combine 2 cups sugar and 1 cup water and bring to a boil; stir until the sugar dissolves. This can be refrigerated indefinitely. Add about 1/2 cup syrup instead of superfine sugar to the papaya just before pureeing.