Papaya juice, one of the many succulent pleasures of Haiti. While many other countries have several different versions, this one is as simple as it is sweet and savory.
Papaya is considered a large berry that has a cylindrical shape. It is normally green until ripped where it can range from an orangy amber hue to bright orange.
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In order to determine if it is ready to savor, one can simply touch to determine the softness. You want the fruit to be soft but not overly as it can be mushy and messy.
The green papaya can be eaten in salads, such as in papaya salad if it is soft and tender and not hard. But if it is bright orange, it is ready to savor.
Once it is cut open, papaya has an abundance of seeds inside. Just remove the seeds and you can enjoy it as it is or prepare in various dishes. It is one versatile fruit that can be enjoyed in salads to a full entrée.
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Papaya does have many health benefits. Growing up in Haiti, I remembered my parents giving my diabetic grandmother this fruit. Thought it is sweet, it is actually low in sugar content. It is also rich in antioxidants, vitamin C, and fiber.
Making This Succulent Juice
For this recipe, I would recommend getting the green papaya with an orangy amber hue for optimum flavor and softness to make this papaya juice. In Haiti it is made with evaporated milk, though it could also be considered a smoothy due to the consistency, but in the islands, we call them juices.
For this recipe, we are making it with almond milk for a healthier version. Depending on how sweet the fruit itself and since we are edging on the healthier side, maple syrup was added as a sweetener rather than sugar.
Though this process is optional, the maple sirup does compliment the fruity flavor and earthy flavors of the papaya and the almond milk, respectively.
Unsweetened almond vanilla milk will add an abundance of flavor to this already tasty fruit. Not to mentioned it is a healthier option than milk or evaporated milk.
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