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.
Adjust the flavor
Mango can replace papaya. Use dairy milk or a plant drink you prefer instead of almond milk, checking allergens. Honey is optional.
A useful preparation tip
Slice or grate the carrot finely before blending. Begin with a small amount of ginger so papaya stays noticeable.
Serving and keeping it fresh
Make a small batch close to serving for the best texture. Cover and refrigerate promptly if you save a portion. Separation can happen; stir before serving. Fresh homemade juice is untreated, and lemon does not make it shelf-stable.
FoodSafety.gov recommends refrigerating perishable food within two hours, or one hour above 90°F, and keeping the refrigerator at 40°F or below.
Portions and ingredients
Fruit size and optional ingredients can change the final quantity. Use the ingredient labels and actual portions if you track nutrition. Check packaged ingredients for allergens and choose substitutions that suit your needs.
For more preparation choices, see our smoothie troubleshooting guide. You can change a recipe to suit your taste without needing a health promise attached to it.
