Papaya Banana Puree
Makes 38 – 44 ounces.
- 2 meridol papayas
(about 4 to 4 1/2 pounds total)
- 8 ounces water
- 3 bananas peeled and each cut into 3 pieces
Slice each papaya in half lengthwise.
Remove the dark seeds with a spoon.
Cut each half into quarters lengthwise (you’ll have 16 pieces total).
Lay each piece on a cutting board with fruit side up and peel down.
Carefully, carve off the good pink fruit from the skin like you would a watermelon. Dice each strip into 4 pieces.
Put the papaya and water in a 4-quart pot.
Turn the burner on high and cover with a lid.
Cook for approximately 4 minutes, stirring once.
Add the bananas and stir while cooking for an additional 1 minute.
Pour everything into the blender. Puree until smooth. It will become “silky smooth.”
Pour into two ice cube trays and allow to cool.
Wrap and freeze.
From Baby Love by Norah O’Donnell and Chef Geoff Tracy. Copyright © 2010 by the author and reprinted by permission of St. Martin’s Griffin.