Chill the papaya and banana in the refrigerator for at least 30 minutes so the fruit is cold and firm before you assemble the bowls.
Serves 2
Ingredients
- 1 large ripe papaya, peeled, seeded and cubed
- 1 ripe banana, sliced
- 1 cup plain Greek yogurt, well chilled
- 1/3 cup raw pumpkin seeds (pepitas)
- 2 tablespoons honey
- 1 lime, halved
- 1/4 teaspoon flaky sea salt
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon fresh mint leaves, torn
Instructions
- Chill the papaya and banana in the refrigerator for at least 30 minutes so the fruit is cold and firm before you assemble the bowls.
- Toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until they puff and smell nutty. Tip them onto a plate to cool completely.
- Divide the chilled yogurt between two wide bowls and spread it into an even layer across the bottom.
- Arrange the papaya cubes and banana slices over the yogurt, keeping the fruit in loose clusters rather than mixing it in.
- Squeeze half the lime over the fruit, letting the juice run down into the yogurt.
- Scatter the cooled pepitas, shredded coconut and torn mint over the top.
- Drizzle with honey, finish with the flaky salt, and cut the remaining lime half into wedges for the table.
- Serve immediately while the fruit is still cold and the seeds are crisp.
- Guatemala's highland markets overflow with papaya through the hot months, and a bowl like this is how many families start a July morning before the midday heat arrives. The pairing of soft tropical fruit with toasted pepitas is a thread that runs through Central American cooking, where pumpkin seeds are ground into pepian sauces and toasted whole as a snack. The lime and flaky salt are not garnishes here but corrections, sharpening sweet papaya into something genuinely refreshing.
Nutrition (estimated, per serving)
- Calories: 340 kcal
- Protein: 14g
- Fat: 14g
- Carbohydrates: 44g
- Fiber: 6g
- Sugar: 30g
- Sodium: 180mg
No comments
Post a Comment