Food challenge: Papaya
Transport yourself to tropical destinations by preparing the recipes below featuring papaya, this week's food challenge.
During these long winters, I often dream about tropical destinations with white sandy beaches, fruity drinks in my hand, and the flavors of the tropics on my lips. Since I am not able to do that, I just have to settle for eating my way there instead.
I have come to find out that buying papaya at the commissary is a lot cheaper than buying a warm-destination ticket (shocking I know, right?). So if you are like me and want to start thinking about sunshine on your skin and sand between your toes, try this #IDFoodChallenge and share your favorite papaya recipes with us on Facebook or Instagram.
Sweet Papaya Smoothie
InDependent Original Recipe
- 1 ½ cup papaya, cubed
- ¾ cup pineapple, cubed
- 1 banana, chopped
- 1 cup plain yogurt
- ½ tablespoon chia seeds
Place all ingredients into a blender. Blend until smooth.
- Try freezing the bananas so that when you blend them the smoothie will be cool and refreshing, instead of using ice cubes.
- This recipe is really sweet and is great as a dessert. I don’t recommend it as a morning staple.
- Since my stomach can’t handle ice cream, I froze a small cup in the freezer to have as a substitute.
via Women's Health Magazine
- I substituted coconut oil for the canola oil and honey for agave nector. You can do the same if you prefer.
- These are great to give as a gift or just to have on hand for an on-the-go meal in the morning. I grab one as I rush out the door.
via Martha Stewart
- I wasn’t able to find any Scotch bonnet chiles or small chayote, so I just used jalapeños for the chiles and bell peppers for the chayote. Add more jalapeños if you like a little more fire in your salsa, a little less if you don’t.
- This is great over any of your favorite chips, rice, or your favorite meats.