Tropical Papaya Boats

Ah, summertime. Summer is the perfect time to use fruit in place of bowls. Let’s get started!

It was the star fruit on most fruit platters when I first tried it in Bali. It was an interesting flavor at first, and I wasn’t sure if I liked it or not. I am a cantaloupe and watermelon girl, but this tropical, juicy fruit is growing on me.

It’s not only delicious, juicy, and tender but also super nutritious. Serious bonus.

The papaya contains Vitamins C, A, and K, as well as potassium, fiber, and folate. Cantaloupe is a great alternative to papaya if the health benefits aren’t enough for you. This recipe also works well with it.

This may be the simplest recipe I’ve ever made! It’s basically a fruit salad of goodness.

You can easily halve a papaya or cantaloupe. Scoop out the seeds and then top it with anything you like!

Banana ice cream coconut yogurt

Kiwi

Cherries

Blueberries

Chia seeds

Hemp seeds

Slivered almonds

Ingredients

• One ripe papaya or cantaloupe (halved, seeds removed)
• One cup of flavored yogurt or ice cream (I like the blueberry coconut yogurt by Trader Joe’s).
• One medium kiwi (skin trimmed and chopped).
• Half a cup of cherries, pitted and halves
• 1/4 cup blueberries
• 2 Tbsp of slivered almonds
• 1 Tbsp Chia seeds
• 1/2 Tbsp hemp seeds
• Granola (see for all my granola recipes).

Instructions

• If you want to make banana ice cream (instead of using dairy-free yogurt), place 2 (amount according to the original recipe // adjust for batch size) frozen, sliced bananas in a food processor or blender. Blend on low until you reach a creamy consistency. If it is not blending well, add some almond milk.
• Fill the center hollow of papaya or cantaloupe boats with banana ice cream, coconut yogurt, fruits, nuts, and seeds.
• Best when eaten immediately.