What you will need
- One half cup of ripe papaya cubes
- One small carrot, peeled and thinly sliced
- One peeled orange, separated into segments
- One cup of unsweetened almond milk
One half inch piece of fresh ginger- One teaspoon of honey
- A few ice cubes
How to make it
Wash fresh produce unless labeled ready-to-eat. Remove pits, hard seeds, or peel as needed, and cut large pieces to suit your blender.
Add the liquid first, then softer ingredients and fruit. Add frozen pieces gradually if your blender struggles.
Blend until smooth. Stop the blender before scraping or stirring, and add a little liquid if the mixture is too thick.
Taste before adding optional sweetener or extra citrus. Divide into glasses and serve.
What's in this drink
- Papaya: For a reference weight of 100 g, papaya has 60.9 mg vitamin C and 37 mcg folate (DFE). USDA: Papayas, raw.
- Carrot: For a reference weight of 100 g, carrot has 835 mcg vitamin A (RAE) and 13.2 mcg vitamin K. USDA: Carrots, raw.
- Orange: For a reference weight of 100 g, orange has 53.2 mg vitamin C and 2.4 g fiber. USDA: Oranges, raw, all commercial varieties.
Nutrient figures are per 100 g of the USDA reference ingredient, not per serving.
Storage
Cover and refrigerate leftovers promptly. Follow the storage directions on opened packaged ingredients. FoodSafety.gov recommends refrigerating perishable food within two hours, or one hour above 90°F, and keeping the refrigerator at 40°F or below.
Short FAQ
What should I check before starting?
Slice or grate the carrot finely before blending. Begin with a small amount of ginger so papaya stays noticeable.
Can I change an ingredient?
Mango can replace papaya. Use dairy milk or a plant drink you prefer instead of almond milk, checking allergens. Honey is optional.
