Best Marthas Pawpaw Drink Recipes

Martha's Pawpaw Drink image

Provided by alligirl

Categories Beverages

Time 5m

Yield 2 drinks, 2 serving(s)

Number Of Ingredients 6

1 small papaya (about 1 1/4 pounds, halved and seeded)
2 oranges, juiced
1 lime, juiced
1 1/2 inches piece fresh ginger, peeled
3 tablespoons honey
ice, for blending

Steps:

Nutrition Facts : Calories 201.1, Fat 0.4, SaturatedFat 0.1, Sodium 8.2, Carbohydrate 53.4, Fiber 5.5, Sugar 44.8, Protein 1.9

Papaya Chutney image

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 9

3 medium papayas, peeled, seeded, and chopped (about 2 cups)
1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
1/2 green or red bell pepper, or a combination, finely chopped
1/4 whole lime, diced
2 teaspoons ground ginger or minced peeled fresh ginger
3 teaspoons coarse salt
1 cup white vinegar
1 1/2 cups sugar
3/4 cup water

Steps:

Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
Remove from the heat and allow the chutney to cool.

Pawpaw Pepper Sauce image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 8

3 carrots, peeled
1 choco (chayote), peeled and pitted, or 1 medium cucumber, peeled and seeded
6 Scotch bonnet peppers (any color)
1 small or 1/2 large pawpaw (papaya), peeled and seeded
2 teaspoons salt
1 teaspoon brown sugar
1/3 cup white vinegar
3/4 cup water

Steps:

Place the carrots and choco in a food processor or blender. Blend until pulverized. Remove the stems from the Scotch bonnet peppers and add the peppers to the carrots and choco. Blend until the mixture is an even consistency. Add the pawpaw, continuing to blend until you have a uniform texture.
Place the mixture in a noncorrosive saucepan. Add the salt, brown sugar, vinegar, and water. Bring it to a boil over high heat, then reduce the heat to low and cover. Simmer it for 30 minutes. Remove from the heat and let cool completely. Place in small bottles or jars. Keep it refrigerated.

Pavlova Wreath image

Provided by Martha Stewart

Time 2h50m

Number Of Ingredients 9

6 large egg whites, room temperature
2 cups and 1 tablespoon sugar, plus more for rolling
1 teaspoon distilled white vinegar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 cups fresh or partially thawed frozen cranberries
1 1/4 cups skyr or Greek yogurt
1/2 cup heavy cream
Pomegranate arils (seeds), red currants, and mint leaves, for serving

Steps:

Preheat oven to 250 degrees. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
Transfer mixture to a large piping bag fitted with a large plain tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
To serve, whisk skyr with heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate arils, currants, and mint.