Papaya Agua Fresca

NOTES: Look for large, ripe Mexican papayas at produce or Latin markets (the skin turns orange as the fruit ripens). Don't worry about blemishes; often the ripest, sweetest Mexican papayas have bruises or dark spots on the skin.

Yield: Makes about 2 1/2 quarts
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 1%
  • Protein: 0.6g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 19g
  • Fiber: 0.8g
  • Sodium: 4.1mg
  • Cholesterol: 0.0mg

Ingredients

  • 5 cups cubed ripe Mexican papaya (from about 3 lb. papaya; see notes)
  • 1/2 to 3/4 cup sugar
  • 1/3 to 1/2 cup lime juice

Preparation

  1. In a blender, whirl papaya, 1/2 cup sugar, and 1 cup water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 cup lime juice, 7 cups water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.
  2. Nutritional analysis per cup.
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