Prep 5 mins
Cook 0 mins
I picked up this recipe while on a surf trip to Costa. Every restaurante had it and it tasted awesome! I had it every morning with my eggs. Just so ya know, it is a very pulpy juice.
- 236.59 ml papaya, cubed
- 177.44 ml water
- 4 ice cubes
- 2.46 ml Splenda sugar substitute (or other sweeteners work, i recommend honey)
- add ice, water and papaya to blender and blend on high until you can't hear the ice clanging around anymore.
- add in the sweetener and pulse for a moment.
- also makes a great dessert with some whipped cream on top!
A nice way to use papaya! I used honey and 1/3 of a large papaya. Made for My 3 Chefs event, Nov. 2009.