Papaya is a tropical fruit. They are low in calories while also rich in antioxidants, vitamin C, and fiber. They are also delicious! Tastes like a juicy melon.
I’ve actually never had papaya before - at least not to my knowledge. I happened to see them a couple of days in a row at Whole Foods and decided to pick one up to try it out.
If you decide to pick one up choose one that the skin is turning from to green to yellow - this is your tell tale sign that you’re getting a ripe papaya. And your thumb should be able to press into the flesh slightly with a little pressure. Also, try to avoid ones with bruising. In a pinch, you can leave an unripened papaya on the counter or in a paper bag with a banana.
Ripened papaya is typically eaten raw and added to smoothies and salads. While the unripened versions are not to be eaten raw but can be used in a variety of cooked dishes.
I split the papaya with a knife, down the middle, lengthwise.Scoop out the seeds, using a spoon. (The seeds are, in fact, edible).Using a knife, cut a grid pattern into the flesh and scoop out with a spoon. I find this to be the easiest method.
Pineapples are high in vitamin C, folate, and copper. High in antioxidants and enzymes, which promote healthy digestion.
Turmeric is a powerful antioxidant and anti-inflammatory component to this smoothie.
Ginger is a natural anti-inflammatory, prevents cold and flu (LOVE me a ginger tea) and helps to ease nausea, and more. And I love the extra kick it adds to my smoothies.
Let me know what you think, if you give it a try!
A delicious tropical smoothie that also happens to be a nutritional powerhouse.
I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.
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