This recipe is from Serve It Cold! A cookbook of delicious cold dishes by June Crosby and Ruth Bateman published in 1969. Wow this was the era of gelatin molds, meats in aspic, mousse etc. There is even a recipe for Jellied Mayonnaise. There is a recipe for a salad using red jello and canned stewed tomatoes that I remember making about 38 years ago. Anyway it did have a few good sounding fruit recipes. I don't know if papayas are in season now but this recipe sounds quite tasty. The blurb is "This dessert sauce is a sunny Hawaiian interpretation of a flameless cherries jubilee- and just about the best cover-up vanilla ice cream ever had."
1 tablespoon cornstarch
1 cup orange juice
1 1/2 teaspoons lime juice
1/2 cup sugar
Few grains salt
1 1/2 teaspoon finely grated orange peel
2 peeled, seeded and cubed (3 cups) papayas
Shredded or flaked coconut
Blend cornstarch into 1/4 cup orange juice in a saucepan. Add remaining orange juice, lime juice, sugar and salt. Bring to a boil over medium heat, stirring constantly. When thickened and clear, remove it. Add orange peel and papaya. Cool it. Refrigerate 2 to 4 hours. Serve as a dessert sauce over vanilla ice cream. Sprinkle each serving with coconut. Makes 6 to 8 servings.