Best Papaya Citrus Shake Recipes

Papaya Smoothies image

Provided by Food Network Kitchen

Time 10m

Yield 12 shots

Number Of Ingredients 4

1 small papaya, peeled, seeded and diced
1 banana, sliced
1/2 cup sliced strawberries
Pineapple wedges and/or maraschino cherries, for garnish

Steps:

Combine the papaya, banana, strawberries and about 15 ice cubes in a blender and puree until smooth. Pour into 2-ounce shot glasses and garnish with pineapple and/or cherries.

Papaya Citrus Shake image

Yield Makes about 3 3/4 cups.

Number Of Ingredients 5

A 1-pound papaya, peeled, seeded, and cut into 1/2-inch pieces
1/2 cup fresh lime juice
1 pint lemon sorbet
1 cup ice cubes
Garnish: lime slices

Steps:

In a blender, blend the papaya, the lime juice, the sorbet, and the ice until the mixture is smooth. Pour the mixture into chilled glasses and garnish it with the lime slices.

Papaya-Cilantro Salsa image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/4 cup finely chopped red onions
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons honey
1 medium papaya, peeled, seeded, and cut into small dice
Salt and freshly ground black pepper

Steps:

Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

Papaya Citrus Vinaigrette image

Provided by Martha Stewart

Yield Makes about 3/4 cup

Number Of Ingredients 9

1/2 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
5 teaspoons freshly squeezed lemon juice
5 teaspoons freshly squeezed orange juice
1 teaspoon white-wine vinegar
1/2 tablespoon honey
1/2 teaspoon salt
Pinch of freshly ground pepper
Seeds from 1 small red papaya

Steps:

In a medium mixing bowl, whisk together Dijon mustard and 1 tablespoon olive oil. Whisk in lemon juice. Whisk in another tablespoon olive oil. Whisk in orange juice and another tablespoon olive oil. Whisk in vinegar, honey, salt, pepper, and remaining 2 tablespoons olive oil.
Gently stir reserved papaya seeds into salad dressing. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.