Ice cold fruit sorbets are an excellent treat on hot summer days, and exotic fruits are on top of my list this season. While there are plenty of fruits to choose from papaya is one of my favourites. They come packed with flavour and a healthy dose of nutrients. This papaya and lemon sorbet is very tasty, but it is far more than just a delightful frozen treat.
If you never had papaya, you should give it a try, and if you did try them and considered them too bland, then there is only one reason for it. It was not perfectly ripe. The taste of papayas pretty much depends on the level of ripeness. Comparable to pears they taste bland when not ripe and just perfectly sweet when they are at their peak. However, they can turn unpleasant when they are over ripe as well. Just like with pears you need to learn how to spot the perfectly ripe fruit. Ripe papayas will slightly yield when you squeeze them with your hand and have no significant bruising.
Papayas are far more than just a tasty fruit and should not be underestimated. They have a large variety of health benefits and nutrients. But it is not just the flesh that is great when it comes to papayas; the whole fruit is edible. In fact you can even dry the seeds and use them as pepper. One of the really interesting things that can be found in the papaya is papain. It is a digestive enzyme that improves digestion by breaking down proteins and also cleanses the digestive tract. So if you had a heavy meal, this is the perfect dessert.
Papaya and Lemon Sorbet
- 1.25 kg papaya cleaned
- 2 lemons juiced
- 60 ml agave
- 60 ml water
- Clean your papayas by cutting them in half, removing the seeds and scooping the flesh off the peel.
- Place the flesh of the papaya, the juice of the lemon, agave, and water into a blender and process until very smooth.
- Pour the juice and agave syrup into an ice cream machine and process it.
- Transfer into a freezer friendly dish and freeze for another 1-3 hours before serving if you want a scoopable sorbet.