This dish is from Brazil, where it is often served after a heavy, meat-laden churrasco meal (primarily to tourists), with the idea that the papain enzyme will help dissolve the pile of meat you just consumed. Don't know if it works, but it is definitely delicious. Typically it is made with vanilla ice cream to a pudding-like consistency, but I like this lighter, zingier, smoothie version.
1 c. ripe papaya chunks
1 c. plain yogurt
2-3 Tbsp. sugar
1-2 Tbsp. crème de cassis or Ribena
1 pinch salt
1/4 milk (optional)
Wait until your paypaya is super-duper ripe--I wait until it is on the verge of developing mold and attracting an armada of fruit flies. Peel it and take off some flesh with the peel to get rid of the bitter outer edge. Cut into chunks. I get the big red papayas from the Mexican grocery, but you can use the smaller pear-shaped ones too.
Blend together the papaya, yogurt, sugar, salt, and a dash of the crème de cassis. Add the milk if you want it to be a smoothie rather than a pudding. Drizzle the remaining crème de cassis over the top. Serve cold.
1 c. ripe papaya chunks
1 c. plain yogurt
2-3 Tbsp. sugar
1-2 Tbsp. crème de cassis or Ribena
1 pinch salt
1/4 milk (optional)
Wait until your paypaya is super-duper ripe--I wait until it is on the verge of developing mold and attracting an armada of fruit flies. Peel it and take off some flesh with the peel to get rid of the bitter outer edge. Cut into chunks. I get the big red papayas from the Mexican grocery, but you can use the smaller pear-shaped ones too.
Blend together the papaya, yogurt, sugar, salt, and a dash of the crème de cassis. Add the milk if you want it to be a smoothie rather than a pudding. Drizzle the remaining crème de cassis over the top. Serve cold.
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