{"id":3983,"date":"2026-07-22T19:46:39","date_gmt":"2026-07-22T19:46:39","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-doce-de-papaya\/"},"modified":"2026-07-22T19:46:39","modified_gmt":"2026-07-22T19:46:39","slug":"angolski-doce-de-papaya","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-doce-de-papaya\/","title":{"rendered":"Angolski Doce de Papaya"},"content":{"rendered":"\n<style>\n#recipe-sr-doce-de-papaya-com-gengibre{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  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.gj-stage::after,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-prose h3::before{background:#999}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-stage,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail-t,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail-stop b,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-close .gj-serif{color:#000}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail-stop span,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail-sum,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-close p{color:#222}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail-track::before{background:#999}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-ing-group,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-steps>li,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-rail,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-close,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-nutri-row,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-fact{break-inside:avoid}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-sec h2,\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-stage{break-after:avoid}\n  #recipe-sr-doce-de-papaya-com-gengibre .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-doce-de-papaya-com-gengibre\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Angolska zimnica <i>\u00b7<\/i> Papaja <i>\u00b7<\/i> \u0110umbir<\/p>\n  <h2 class=\"gj-h1\"><b>Doce de Papaya<\/b> sa \u0111umbirom u bistrom <span class=\"gj-serif\">za\u010dinskom sirupu<\/span><\/h2>\n  <p class=\"gj-sub\">\u010cvrsta papaja odmara sa \u0161e\u0107erom, pa se polako kuva sa sve\u017eim \u0111umbirom, limetom i cimetom dok sirup ne postane bistar i dovoljno gust.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Vo\u0107na poslastica i zimnica<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angola<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">10 porcija, oko 1,4 kg<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 sat<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 230 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Doce-de-Papaya-com-Gengibre-3.webp\" alt=\"Staklena \u010dinija papaje u sirupu sa \u0111umbirom, cimetom i zelenom tkaninom\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Papaja ostaje u celim sjajnim kockama, a sirup je bistar i lagano zgusnut.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Doce de papaya sa \u0111umbirom recept za cele kocke<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Papaja se u toplim krajevima jede sve\u017ea, su\u0161i, pretvara u sok ili kuva sa \u0161e\u0107erom kada sazri velika koli\u010dina odjednom. Doce de Papaya sa \u0111umbirom recept u bistrom sirupu pripada vo\u0107nim poslasticama izme\u0111u kompota, slatka i zimnice. Kocke ostaju jasno oblikovane u bistrom sirupu, pa se slu\u017ee ka\u0161ikom u malim porcijama. \u0110umbir daje toplinu koja prekida jednoli\u010dnu slatko\u0107u, dok limeta unosi kiselinu i poma\u017ee da sirup ostane \u017eiv. \u0160tapi\u0107 cimeta povezuje vo\u0107e i za\u010din bez tamnjenja te\u010dnosti koje bi dao mleveni cimet.<\/p>\n<p class=\"gj-pull\">\u010cvrsta papaja i miran lonac \u010duvaju kocke; gustina sirupa dolazi tek posle njih.<\/p>\n<p>Izbor papaje odre\u0111uje rezultat vi\u0161e nego du\u017eina kuvanja. Potrebno je \u010dvrsto, tek zrelo vo\u0107e narand\u017easte boje koje popu\u0161ta pod pritiskom samo neznatno. Potpuno meka papaja raspala bi se pre nego \u0161to sirup dostigne pravu gustinu. Kocke treba da budu velike oko tri centimetra. Sitniji komadi br\u017ee upijaju \u0161e\u0107er, ali gube oblik. Posle se\u010denja vo\u0107e se posipa \u0161e\u0107erom i ostavlja sat vremena. U tom periodu \u0161e\u0107er izvla\u010di sok i stvara po\u010detnu te\u010dnost bez potrebe za velikom koli\u010dinom vode.<\/p>\n<p>Kuvanje po\u010dinje polako. Voda, papaja sa pu\u0161tenim sokom, tanke trake \u0111umbira, cimet i mali prstohvat soli zagrevaju se dok se preostali kristali \u0161e\u0107era ne otope. Me\u0161anje varja\u010dom se svodi na minimum. \u0160erpa se povremeno nagne ili lagano protrese, po\u0161to bi o\u0161tra ivica ka\u0161ike o\u0161tetila omek\u0161ale kocke. Pena koja se pojavi na povr\u0161ini skida se ka\u0161ikom; njeno uklanjanje daje bistriji sirup. Limetin sok ulazi u poslednjih deset minuta, kada vi\u0161e ne mo\u017ee znatno da uspori omek\u0161avanje vo\u0107a.<\/p>\n<p>Gotova papaja postaje sjajna i blago providna uz ivice, ali sredina zadr\u017eava jasan zalogaj. Sirup na hladnom tanjiri\u0107u treba da se kre\u0107e sporo, bez niti tvrdog karamela. Predugo kuvanje daje lepljiv sirup i zgu\u017evane komade vo\u0107a. Poslastica se mo\u017ee \u010duvati kratko u fri\u017eideru kao desert ili sipati vrela u sterilne tegle za du\u017ee \u010duvanje uz odgovaraju\u0107u ku\u0107nu proceduru konzervisanja. Ovaj recept navodi sigurnu fri\u017eidersku varijantu, po\u0161to ta\u010dno vreme trajne pasterizacije zavisi od zapremine tegle, kiselosti vo\u0107a i nadmorske visine.<\/p>\n<p>Boja papaje tokom kuvanja prelazi iz mat narand\u017easte u dublju, staklastu nijansu. Potpuna providnost nije cilj, po\u0161to bi zna\u010dila da je vo\u0107e upilo mnogo \u0161e\u0107era i izgubilo sve\u017e zalogaj. \u0110umbir se se\u010de u tanke trake koje mogu da ostanu u posudi i jedu se uz papaju; krupni kolutovi daju manje ravnomeran ukus. Koli\u010dina limete prilago\u0111ava se slatko\u0107i vo\u0107a, ali se ne izostavlja potpuno, jer kiselina \u010dini sirup \u017eivljim i poma\u017ee kratkom fri\u017eiderskom \u010duvanju. Za uredno punjenje tegli koriste se tople, \u010diste posude, ali se recept ne predstavlja kao trajno konzervisanje na polici. Bez potvr\u0111ene kiselosti i odgovaraju\u0107e pasterizacije, fri\u017eider ostaje bezbedno mesto za \u010duvanje.<\/p>\n<p>Kocke se zahvataju \u010distom rupi\u010dastom ka\u0161ikom kada se \u017eele bez mnogo sirupa, a obi\u010dnom ka\u0161ikom kada se slu\u017ee kao kompot. \u0110umbir ostaje u tegli i postaje bla\u017ei posle jednog dana, pa ukus nije isti prvog i tre\u0107eg dana.<\/p>\n<p>Papaja se tokom maceriranja dr\u017ei poklopljena da povr\u0161ina ne oksidira i ne privla\u010di insekte. Ako je prostorija veoma topla, posuda se stavlja u fri\u017eider, a vreme maceriranja produ\u017eava za petnaest minuta da \u0161e\u0107er izvu\u010de dovoljno soka.<\/p>\n<p>Ohla\u0111eni sirup postaje gu\u0161\u0107i, ali i dalje lako klizi sa ka\u0161ike.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>\u22121 h<\/b><span>Kocke papaje odmaraju sa \u0161e\u0107erom i pu\u0161taju sopstveni sok.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Vo\u0107e, voda, \u0111umbir i cimet polako sti\u017eu do klju\u010danja.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:35<\/b><span>Pena se skida, a \u0161erpa protresa bez me\u0161anja koje lomi kocke.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:50<\/b><span>Limetin sok zavr\u0161ava sirup; poslastica se sklanja posle oko jednog sata.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> \u010cvrsta, tek zrela papaja se\u010de se na kocke i sat vremena macerira sa \u0161e\u0107erom. Vo\u0107e sa pu\u0161tenim sokom zatim se polako zagreva sa malo vode, tankim trakama \u0111umbira, \u0161tapi\u0107em cimeta i prstohvatom soli. Pena se skida, a \u0161erpa se lagano protresa umesto me\u0161anja varja\u010dom. Limetin sok ulazi pred kraj. Poslastica je gotova kada kocke postanu sjajne i providne uz ivice, a ohla\u0111ena kap sirupa na tanjiri\u0107u te\u010de sporo. \u010cuva se u fri\u017eideru i slu\u017ei hladna ili na sobnoj temperaturi. Recept je namenjen \u010duvanju u fri\u017eideru, a ne ostavi na polici bez proverene kiselosti i kontrolisane pasterizacije. Sirup se hladi zajedno sa vo\u0107em.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Vo\u0107e i sirup<\/h3><ul><li><b>1,2 kg o\u010di\u0161\u0107ene \u010dvrste papaje<\/b> \u2014 <em>kocke od oko 3 cm<\/em><\/li>\n<li><b>450 g kristal \u0161e\u0107era<\/b> \u2014 <em>za maceriranje i sirup<\/em><\/li>\n<li><b>250 ml vode<\/b> \u2014 <em>samo po\u010detna pomo\u0107 sirupu<\/em><\/li>\n<li><b>40 g sve\u017eeg \u0111umbira, ise\u010denog na tanke trake<\/b> \u2014 <em>koli\u010dina daje jasnu, ali ne o\u0161tru toplinu<\/em><\/li>\n<li><b>1 \u0161tapi\u0107 cimeta<\/b> \u2014 <em>ostavlja sirup bistrim<\/em><\/li>\n<li><b>30 ml sve\u017eeg soka limete<\/b> \u2014 <em>dodaje se pred kraj<\/em><\/li>\n<li><b>duge trake kore jedne limete, oko 4 g<\/b> \u2014 <em>bez belog sloja<\/em><\/li>\n<li><b>1 g fine soli<\/b> \u2014 <em>za ravnote\u017eu<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Recept nema uobi\u010dajene glavne alergene. Osobe koje uzimaju lekove za razre\u0111ivanje krvi treba da se posavetuju sa zdravstvenim radnikom o ve\u0107im koli\u010dinama \u0111umbira; porcija ovog deserta sadr\u017ei malu koli\u010dinu.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Maceriranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite papaju<\/p><p class=\"gj-step-x\">Olju\u0161tite papaju, uklonite semenke i mekane unutra\u0161nje opne. Isecite meso na jednake kocke od oko 3 cm.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pospite \u0161e\u0107erom<\/p><p class=\"gj-step-x\">Stavite kocke u \u0161iroku \u0161erpu, dodajte \u0161e\u0107er i ne\u017eno prome\u0161ajte rukama ili silikonskom lopaticom. Ostavite 60 minuta poklopljeno na hladnom mestu.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Kuvanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dodajte aromate<\/p><p class=\"gj-step-x\">Sipajte vodu, dodajte \u0111umbir, \u0161tapi\u0107 cimeta, koru limete i so. Zagrevajte na srednje slaboj vatri dok se \u0161e\u0107er ne rastvori.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kr\u010dkajte mirno<\/p><p class=\"gj-step-x\">Kuvajte 35\u201340 minuta na blagom klju\u010danju. Skidajte penu. Ne me\u0161ajte sna\u017eno; \u0161erpu samo povremeno protresite za ru\u010dke.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte limetu<\/p><p class=\"gj-step-x\">Sipajte sok limete i kuvajte jo\u0161 10\u201315 minuta. Kocke treba da budu sjajne i blago providne uz ivice.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Provera i hla\u0111enje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Proverite sirup<\/p><p class=\"gj-step-x\">Kap sirupa stavite na hladan tanjiri\u0107. Posle 30 sekundi treba da te\u010de sporo, ali ne da se zategne kao karamel.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ohladite u sirupu<\/p><p class=\"gj-step-x\">Izvadite \u0161tapi\u0107 cimeta i koru limete. Ostavite papaju u sirupu 20 minuta, zatim prebacite u \u010diste tegle ili posudu sa poklopcem.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Rashladite<\/p><p class=\"gj-step-x\">Stavite u fri\u017eider kada posuda vi\u0161e nije vrela. Poslu\u017eite posle najmanje dva sata hla\u0111enja.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i prilozi<\/h3><p>Doce de Papaya se slu\u017ei u malim staklenim \u010dinijama sa nekoliko ka\u0161ika sirupa. Dobro prati sve\u017e, blago kiseo sir ili nezasla\u0111en jogurt. Za desert bez mleka dovoljne su kri\u0161ke limete sa strane.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3><p>Fri\u017eiderska verzija \u010duva se do dve nedelje u \u010distoj zatvorenoj tegli, uz kori\u0161\u0107enje \u010diste ka\u0161ike pri svakom zahvatanju. Ako se pojave mehuri\u0107i, pena, bu\u0111 ili fermentisan miris, sadr\u017eaj se baca. Zamrzavanje je mogu\u0107e do dva meseca, ali kocke postaju mek\u0161e.<\/p>\n    <h3>Varijacije i zamene<\/h3><p>Zelena, manje zrela papaja daje \u010dvr\u0161\u0107e komade i tra\u017ei oko 15 minuta du\u017ee; pomorand\u017eina kora mo\u017ee zameniti limetinu; vanila mo\u017ee zameniti cimet; deo papaje mo\u017ee se zameniti ananasom, uz kra\u0107e zavr\u0161no kuvanje jer ananas br\u017ee omek\u0161ava.<\/p>\n    <h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Papaja mora biti \u010dvrsta, ne potpuno meka. Pena se skida radi bistrog sirupa. Gustina se proverava na hladnom tanjiri\u0107u, po\u0161to vreo sirup uvek deluje re\u0111e nego posle hla\u0111enja.<\/p>\n    <h3>Potrebna oprema<\/h3><p>Potrebni su \u0161iroka \u0161erpa sa debljim dnom, vaga, o\u0161tar no\u017e, ka\u0161ika za penu, hladan tanjiri\u0107 za probu i \u010diste staklene tegle za fri\u017eider. \u0160iroka posuda smanjuje potrebu za me\u0161anjem.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 230 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 58 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 1 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 0 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 20 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni i napomena:<\/b> Recept nema uobi\u010dajene glavne alergene. Osobe koje uzimaju lekove za razre\u0111ivanje krvi treba da se posavetuju sa zdravstvenim radnikom o ve\u0107im koli\u010dinama \u0111umbira; porcija ovog deserta sadr\u017ei malu koli\u010dinu. Vrednosti su okvirna procena po 1 porcija, oko 140 g, zasnovana na standardnim referentnim vrednostima; stvarni rezultat zavisi od marki, oce\u0111ivanja, apsorpcije i veli\u010dine porcije.<\/p>\n  <\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">Vo\u0107e ostaje celo kada se \u0161e\u0107er pusti da izvu\u010de sok pre nego \u0161to vatra po\u010dne posao.<\/p><p>Doce de Papaya sa \u0111umbirom spaja \u010dvrsto vo\u0107e i sirup koji ostaje bistar. Maceriranje \u0161tedi vodu, blago kuvanje \u010duva oblik, a limeta i \u0111umbir spre\u010davaju da slatko\u0107a postane ravna. 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