Drink
Papaya coconut-water smoothie
Sunset-orange ripe papaya blended with Nam Hom coconut water and a squeeze of lime. Smooth, sunny and very pretty.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 2
- Difficulty
- Easy
Fruit to use
Ripe papaya (skin mostly yellow-orange, gives slightly when pressed) plus water from a young Nam Hom coconut
About this dish
Not a traditional recipe, just two garden fruits meeting in one glass. Simple, homey and delicious.
Ingredients
Serves 2
Ripe papaya, cubed
300 g (about 2 cups)
Nam Hom coconut water
250 ml (1 cup)
Lime juice
1–2 tbsp
Ice
120 g (about 1 cup)
Simple syrup
1 tbsp · optional
Fine salt
1 tiny pinch · optional
Method
Peel the papaya, scoop out the seeds and cut the flesh into cubes.
Put the papaya, coconut water, 1 tbsp of lime juice and the ice into a blender.
Blend for 30–60 seconds until smooth.
Taste, then add more lime or a little syrup if you like and blend briefly.
Pour into glasses and drink straight away.
Tips
- A ripe papaya has skin that's more than half yellow-orange, gives slightly when pressed and smells sweet.
- Lime brightens papaya's mellow, musky flavour, so don't skip it.
- Freeze the papaya cubes ahead and use them instead of ice for a thicker, fuller-flavoured smoothie.
- Ripe papaya and Nam Hom coconut water are both naturally sweet, so you'll often need no syrup at all.