I recently added a bargain copy of the Moosewood Restaurant Book of Desserts to my cookbook collection. I was flipping through it today and found a recipe for a "Manhattan Papaya Frappe", their healthy take on the frothy fruit drink served at the Papaya King hot dog stands in New York. Excellent timing because I didn't have a "Simple Saturday Sipper" decided on for today, and in yesterday's CSA box I had a very ripe papaya that needed to be used. The Moosewood Collective adds a cup of fresh or frozen strawberries to their drink but I left mine with just the papaya. apple banana and limes, all from my CSA box along with some pineapple juice.
adapted from Moosewood Restaurant Book of Desserts
1 papaya, seeded, peeled and sliced
1/4 cup fresh lime juice
1 cup pineapple juice, or other fruit juice
6 or 7 ice cubes
agave nectar or honey to taste
In a blender , puree the papaya, banana, lime juice and pineapple juice until smooth. Add the ice cubes and whirl until the ice is completely broken up. Taste and add sweetener if desired.
Notes/Results: Yum! I think I found a new use for any extra-ripe papayas that I receive. This is thick, fruity, and refreshing, very drinkable. Moosewood suggests adding "a little rum or campari if the spirit moves you," and I was moved to add some to my second drink, after dinner. A little pineapple rum and it was excellent. The book also says you can add yogurt for a heartier breakfast smoothie and if you can't find papayas, an equal amount of cantaloupe will do--although the drink will be slightly thinner and sweeter. I will make this one again.