Mexican Papaya, Sun Tea and Pineapple Smoothie

The first time I saw a display of Mexican papayas at the grocery store I thought, wow those squash aren’t looking very good.  I couldn’t believe the store would have such a bad looking display of squash for sale.

It wasn’t until the next time I was at the store that I realized the “squash” were really Mexican papayas.

And I learned that the best ones to pick are those that don’t look so great.  Now I’m hooked on Mexican papayas, they’re so good.

On to this delicious smoothie.

The liquid in this smoothie is sun tea which is made with just water, tea bags and some sunshine.

I especially like the mellow flavor of sun tea and it goes so nicely with the fruit.

The tea adds a bit of a pick-me-up with the caffeine which is nice when drinking the smoothie in the morning.

But if you’re not a fan of caffeinated tea, the decaf version would work great too.

And the fresh pineapple in this smoothie not only adds to the tropical flavor of the papaya, but also makes the smoothie sweet.

So let’s check out the ingredients.

A ripe Mexican papaya, fresh ripe pineapple, sun tea, Greek plain yogurt, crushed ice and honey.

Here’s how to make it.

Wash the outside of the papaya.  Then…

…carefully cut it in half lengthwise.

Using a spoon, scoop out and discard the pulp and the seeds.

Cut the skin off of the papaya.

Then cut the papaya into chunks and set aside.

Wash the outside of the pineapple.

Then cut the crown and stem off about an inch into the pineapple.

Stand the pineapple upright.

From top to bottom, cut the skin off of the sides while following the natural shape of the pineapple.

Make the cuts thick enough so that the inner spikes are removed along with the skin.

Next…

…cut the pineapple in half lengthwise.

Then cut each half into thirds lengthwise.

Cut off and discard the core from each piece.

Cut the pineapple into chunks.

In a blender, add the pineapple, papaya, sun tea, yogurt and ice.

Blend on the smoothie setting.

Give the smoothie a taste test and add honey if needed.

Serve right away.

Garnish each serving glass with a slice of pineapple and chunks of papaya.

And enjoy each…

…and every…

…sip.

More Sun Tea Recipes:

Citrus and Thyme Tea

Watermelon, Mint and Lemon Infused Green Tea

Lemon Mint Sun Tea

More on Smoothies:

Peanut Butter, Banana and Nutella Smoothie

Orange Marmalade and Raspberry Smoothie

Blueberry Lemonade Smoothie

Mango, Berry and Toasted Coconut Smoothie

Blueberry, Banana and Granola Smoothie

Veggie Berry Smoothie

Peach, Berry and Cream Smoothie

Minty Limeade Smoothie

Kiwi Berry Smoothie

Banana, Blueberry and Oatmeal Breakfast Smoothie

For a collection of most of the smoothies above:
Cool Smoothies for Summer

Mexican Papaya, Sun Tea and Pineapple Smoothie

Yield: Serves 2

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

2 cups Mexican papaya chunks (seeds and skin removed, cut into chunks)
1 cup fresh pineapple chunks (the crown, bottom, skin (including the inner spikes) and core removed, cut into chunks)
1 cup sun tea
1 cup Greek nonfat plain yogurt
2 cups crushed ice
Honey to taste
2 slices pineapple (for garnish)
4 chunks Mexican papaya (for garnish)

Directions:

In a blender, add the Mexican papaya chunks, pineapple chunks, sun tea, yogurt and ice. Blend on the smoothie setting. Give the smoothie a taste test and add honey if needed. Serve right away. Garnish each serving with a slice of pineapple and chunks of papaya.

    Pin It

Leave a Comment