Papaya-Passion-Guava Elixir (Island Trio)
Bright, tropical, and balanced — papaya's creaminess, passion fruit's tang, and guava's floral sweetness come together in this refreshing Island Trio elixir.
⏱️ Prep: 15 min🔥 Cook: 5 min👥 Serves 4📊 Easy
Featured Fruits
🥘 Ingredients
- •3 cups ripe papaya, peeled & diced (~450 g)
- •1 cup guava flesh, chopped, seeds removed if possible (~180 g)
- •Pulp of 6 passion fruits (about ½ cup / scoop the seeds & juice)
- •½ cup coconut water or cold water (120 ml)
- •Juice of 1 lime (≈ 30 ml)
- •2 tbsp honey or agave (≈ 30 ml) — adjust to taste
- •1 cup ice (about 8–10 cubes)
- •Pinch of fine sea salt (optional — brightens flavor)
- •Optional: 1 small knob fresh ginger (2–3 mm slice) for a spicy kick
- •Optional: fresh mint for garnish
- •Optional: 30–45 ml white rum for cocktail version
📝 Instructions
- 1Prep fruit: peel, seed and chop papaya. Halve guavas and scoop out flesh; press through a sieve or pick out big seeds (guava seeds are edible but grainy). Halve passion fruits and scoop pulp into a bowl.
- 2Add to blender in this order: papaya, guava, passion fruit pulp, coconut water, lime juice, honey, and a pinch of salt.
- 3Blend on high until completely smooth (about 45–60 seconds). Stop, taste, and adjust: more honey for sweetness, more lime for acidity, or a splash more water for a thinner consistency.
- 4If you prefer a seed-free, silky juice: pour the blended mixture through a fine mesh strainer into a pitcher, pressing with the back of a spoon. (If you like texture, skip straining.)
- 5Add ice to the pitcher or return strained juice + ice to the blender and pulse once to chill and slightly froth.
- 6Serve cold over ice, garnish with a lime wheel and mint. If making cocktails, add rum at the serving stage and stir gently.
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