|Nutritional Guidelines (per serving)|
|Servings: 1 to 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 89g||32%|
|Dietary Fiber 10g||34%|
|Total Sugars 65g|
|Vitamin C 294mg||1,471%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Papaya is a popular fruit in the Dominican Republic (where it is referred to as lechosa) and is often made into a "milkshake," which is what we consider a smoothie in the States. The combination of papaya with milk, vanilla, and ice takes advantage of the fruit's fragrance and sweetness, similar to mango but not as tangy. A batida de lechosa will keep you nice and cool on a hot day, and may also become a favorite summer dessert.
The papaya needs to be peeled and seeded before being cubed and blended with the other ingredients. The seeds can be included as they are actually edible and won't harm you, but they'll detract from the recipe because they have a somewhat bitter taste. Thus, getting rid of them is worth the extra work.
1 ripe papaya
1/2 cup milk
3 tablespoons freshly squeezed lime juice
1/2 teaspoon lime zest
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup ice
Gather the ingredients.
Peel the papaya using a knife or vegetable peeler.
Cut the papaya in half lengthwise and remove the seeds.
Coarsely chop the flesh.
Place the papaya chunks, milk, lime juice and zest, sugar, vanilla, and ice into a blender or food processor.
Mix on high speed for 20 to 30 seconds until the mixture is smooth and thick.
Pour the smoothie into tall frosted glasses. Garnish with lime wedges and serve at once.
Papaya Selection and Storage
Papayas are native to Central America, but they also thrive in Puerto Rico, Hawaii, Texas, and Florida. You can usually purchase them year-round, but they're at their best in early summer and in the fall. They can grow up to 20 inches long, but most of those you'll find for sale commercially are significantly smaller at about 7 inches. A ripe papaya's skin will be red-orange in color while unripe will have a yellow tint. The flesh should be bright orange, but it may contain some yellow or pink depending on the papaya's degree of ripeness.
Store ripe papayas in the refrigerator until you're ready to use, which should be within 24 hours. If they're still yellowish—even just in a few splotches here or there—they'll require a few days at room temperature to ripen sufficiently.
Add a sliced and peeled banana to the blender or food processor for added flavor, nutrition, and texture. In fact, you can include a bit of any favorite fruit to make this smoothie uniquely your own.