Exploits of a Vegan Wannabe

Happy day two of All Things Frozen Week.

Last year while staying in Cozumel I fell madly in love with papaya. I ate it everyday, multiple times a day.  I ate the equivalent of what the trip cost in papaya. Some people take the toiletries or use more towels than they need…I ate papaya.  I have been indulging in the luscious fruit ever since.  I used to think papaya were expensive until I realized that  I simply cannot live without them. Now, three, four even five dollars a pop  seems like a small price to pay for fruit that brings me so much joy. And to be fair, they are huge and each one provides a significant amount of fruit to devour.

Papaya has a very distinct flavor.  It is tropical and creamy like a cantaloupe that has been crossed with a coconut.  When choosing a papaya, look for the ones with the most yellow skin. You can see from the photo above that the skin is yellow and looks soft to the touch, that means it is a good one.  You may even let it sit on your counter for a few days until the skin is soft like a ripe nectarine or avocado. When ready to eat, carefully remove the skin with a peeler or pairing knife, cut papaya in half, remove  seeds with a spoon then delve into edible paradise.

Papaya Ice Cream w/Toasted Coconut

by: S. Duquet

Ingredients

3 C papaya chopped and frozen

1 1/2 C banana chopped and frozen

3 Tbsp pure vanilla extract

1 C unsweetened flake coconut

Make it happen

~Preheat oven to 300 degrees

~Put coconut in a single layer on a baking sheet and brown in oven. Periodically stir your coconut while browning because the edges will brown first. When most of the coconut is lightly browned, remove from oven and let cool. Store in an airtight container until ready to use.

~Put frozen banana, papaya and vanilla in food processor and pulse until thoroughly mixed.  This will take longer than you think it should because you will need to continuously stop the processor to scrape down the sides and to move around the frozen fruit. Because there is so little liquid, it will feel as though it will never integrate and the chunks will never become smooth,  but I promise you they will.  Be patient and before you know it, you will have creamy papaya ice cream that is still solid enough to scoop into beautiful round scoops.

~Top with toasted coconut and dig in. I recommend  you enjoy in your back yard or some place similarly as relaxing in your  bare feet. If you have any ice cream  leftover you should offer some to your neighbor or you may put it in the freezer in a freezer safe container. Allow it to thaw slightly before serving. Papaya ice cream is better than sorbet, cheaper than store bought and made with the most delicious fruit on the planet. Welcome to my new, world favorite frozen confection.

Have a delicious day.

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