From the page: Papaya: sweet on the table, powerful on your hair
Idea 7
Smoothie and ice cream from ripe fruit
Fruit smoothies became a Brazilian snack-bar tradition precisely because they made use of very ripe fruit, which no longer looked good on the counter but was at peak sweetness. Freezing ripe fruit in pieces turns papaya into an instant creamy base: freezing breaks down the fibers and, when blended, releases the pectin, which gives it ice cream body with nothing extra.
What you need
- Ripe papaya (the riper, the sweeter and creamier)
- Milk or plant-based drink for the smoothie
- Freezer and a bag or container for freezing
- Blender or food processor
How to make it
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1
When you notice the papaya is past the point of eating plain, cut it into pieces and peel it — at this ripeness limit it is at its sweetest, so nothing goes unused.
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2
Spread the pieces in a container or bag and place in the freezer for at least 4 hours; freezing them spread out keeps them from becoming one solid block that's hard to blend.
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3
For the smoothie, blend 2 cups of frozen or fresh papaya with 1 cup of milk until homogeneous — papaya is so soft it doesn't even need sugar, but sweeten to taste.
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4
For the ice cream, blend the frozen papaya on its own, with very little milk, scraping down the sides; the fruit will turn into a dense cream in 1 or 2 minutes.
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5
Serve immediately or return to the freezer for 1 hour to firm it up more.
Finishing touches
Add frozen banana for an even thicker cream, or a pinch of cocoa to turn it into dessert. Small portions frozen in ice cube trays yield individual servings ready for whenever you want.
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