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.

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Recipe Summary

Yield:
Makes about 2 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Nutritional analysis per cup.

Nutrition Facts

76 calories; calories from fat 1%; protein 0.6g; fat 0.1g; carbohydrates 19g; fiber 0.8g; sodium 4.1mg.
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