Papaya Milkshake (Batida de Lechoza) 1
Ingredients: 3 cups papaya (fresh or frozen, cut into cubes), 1 cup granulated sugar, 1 teaspoon vanilla extract, 4 cups (32 ounces) evaporated milk, 2 1/2 cups ice cubes
Put all ingredients into a blender and mix on high speed until the ice is crushed and ingredients are evenly distributed. Serve immediately.
Recipe courtesy of About.com.
Fresh Papaya Salsa 2
Ingredients: 1 papaya, diced, 1 yellow onion, diced, 1 jalapeno, deseeded and finely chopped, 1 green bell pepper, juice from 2 limes, juice from 1 orange, 1/2 C cilantro leaves, chopped
I chopped the onion, peppers, papaya, cilantro and squeezed the lime and orange juice all over everything.
Recipe courtesy of Nutrition Ella.
Chilled Papaya Soup with Pisco and Lime 3
Ingredients: 2 tablespoons butter, 3 cups papaya, sliced in small cubes, divided, 1/4 cup Pisco (or brandy, but Pisco is authentic to Chile and Peru), 1/2 teaspoon ground cardamom, 2 tablespoons turbinado sugar, Juice from one lime, 1/4 cup condensed milk, Pinch of salt
Heat the butter on medium-high in a skillet. Saute 1 1/2 cups papaya in the butter for about two minutes, until the papaya begins to soften. Add the Pisco, cardamom, and sugar, and cook for another two minutes (the alcohol will burn off and impart great flavor). Place the cooked papaya, lime juice, condensed milk and a pinch of salt into a blender. Blend until smooth. Chill the puree for at least 2 hours. When plating, place remaining fresh papaya cubes on top of a bed of papaya puree. Add a little more lime, if desired.
Recipe courtesy of TheKitchn.com.
Frozen Papaya Cocktail (Coctel de Papaya Helado) 5
Ingredients: 2 cups light rum (Havana Club Silver or another white rum), 1/2 cup Malibu Coconut Rum, 1/2 cup lime juice (freshly squeezed is best), 2 1/2 cups chopped Papaya, 1 tbsp sugar, 2 cups ice cubes
Blend all ingredients save for the ice cubes until the Papaya has been pureed. Add ice cubes and blend until the whole mixture is almost smooth. Place it in a large pitcher or bowl and place in freezer for one hour. Pour into glasses to serve.
Recipe courtesy of Taste of Cuba.