Papaya Canapes

Total Time
15 mins
0 mins

A light and refreshing starter for your summertime meal. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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  • 1 papaya, peeled and seeded
  • 3 tablespoons butter
  • 12 loaf French bread, sliced into 12 slices (the skinny baguette)
  • 1 lemon, juice of
  • 2 tablespoons sugar
  • 12 teaspoon ground cinnamon
  • fresh mint, for garnish


  1. Slice the papaya into thin rounds and mix sugar and cinnamon very well.
  2. Butter bread lightly, top with a thin round of papaya and sprinkle with cinnamon sugar.
  3. Cover with another thin slice of papaya and lightly sprinkle lemon juice over top.
  4. Garnish with mint leaves.