Cold Papaya Soup
Submitted by budafuda
Three-ingredient cold papaya soup with fresh lime and a garnish of papaya seeds. A Caribbean-inspired no-cook fruit soup that’s ready in 10 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
10 minThree ingredients. Ten minutes. Zero cooking. This cold papaya soup is tropical simplicity at its absolute peak.
Ripe papaya gets pureed silky smooth with a touch of sugar and a squeeze of fresh lime, then served in fruit cups with a few of those peppery black papaya seeds right in the center.
It’s a Caribbean classic that works as an elegant appetizer, a palate cleanser between courses, or a light, refreshing finish to a spicy meal.
Kitchen Tips
- Your papaya needs to be truly ripe for this to work. Look for fruit that yields to gentle pressure and smells sweet and musky at the stem end.
- Don’t toss those seeds! They have a peppery, almost mustard-like bite that contrasts beautifully with the sweet soup.
- Add water in tiny splashes only if needed. The soup should be thick and luscious, more puree than liquid.
Ingredients
Directions
Peel the papaya and cut in half.
Spoon out the seeds and keep them in a small container in the refrigerator.
Cut the papaya into chunks and reduce to a liquid purée in the food processor.
Add the sugar and lime juice. If the purée is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency.
Serve in fruit cups with a dab of the reserved seeds in the centre of each serving.
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