Yesterday’s smoothie was Papaya/Carambola. Today I made one with Papaya, Soursop and Banana. Papaya is often called Fruta Bomba or Lechosa in Spanish. It has the consistency of mango but is a deeper color. Soursop is the fruit of Annona muricata, and is commonly called Guanábana in Spanish. The scooped-out pulp is sweet and creamy. Here in South Florida, many people use the Spanish common names of fruits. If you were to say “Soursop” they would look at you quizzically, but then you say “Guanábana” and they’re like “Yea, I know that fruit…”
RECIPE Ingredients: equal parts Papaya and Soursop, 1 or 2 Bananas (optional), enough water or milk to blend to desired consistency. You can use fresh or frozen fruit. The milk can be dairy, soy or nut milk–whatever your preference is.
Directions: If using fresh fruit, cut the Papaya & Soursop lengthwise. Slice the peel off of the Papaya and Soursop and peel the Bananas. Discard the peels. Discard the seeds from the Papaya and Soursop. Put all the ingredients in the blender and add water if you want a smoothie or milk if you want a shake. The bananas aren’t necessary, so if you don’t have any or don’t want to add them, that’s perfectly okay. I like to blend several fruits, if I have them, to maximize nutritional value.
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