Thai Papaya Lime Juice

Name: Thai Papaya Lime Juice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups (450 g) ripe papaya, peeled, seeds removed, flesh cut into 1-inch (2.5 cm) chunks (about 1 medium papaya); ¼ cup (60 ml) fresh lime juice, freshly squeezed from about 2 limes, seeds removed; 2 cups (475 ml) cold water, chilled; 2 tablespoons (25 g) granulated sugar; ⅛ teaspoon (¾ g) fine sea salt; 2 cups (280 g) ice cubes, for serving; 1 whole (70 g) lime, cut into 4 thin wheels, for garnish (optional)

From the MyKitchenBank Kitchen

A bright, silky Thai-style juice made from ripe papaya blended with fresh lime juice, a pinch of salt and cold water, then strained for a smooth, refreshing drink that balances sweetness and tang.

Prep: 15 min
Cook: —
Wait: 1 hr
Total: 1 hr 15 min
Makes: About 4 cups (950 ml), 4 servings

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Steps

Before you start

Choose a ripe papaya: skin mostly yellow-orange, slightly soft when pressed, and fragrant at the stem end. Green papaya tastes bland and can be bitter.
Chill the water and a serving pitcher for at least 1 hour, or use ice at the end.
Roll the limes firmly on the counter before cutting to get more juice.
This recipe needs no cooking, so the only work is peeling, blending and straining.

1
Prepare the papaya
- Cut the papaya in half lengthwise and scoop out the black seeds with a spoon.
- Peel with a vegetable peeler or knife, then cut the flesh into 1-inch (2.5 cm) chunks.
- Measure 3 cups (450 g).
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Ready when: All seeds and any green or hard patches are removed; flesh is deep orange and soft.
Tip: Discard any green, firm parts, which taste bitter.
2
Juice the limes
- Roll the limes under your palm, halve them and squeeze until you have ¼ cup (60 ml) juice.
- Pick out any seeds.
- Slice one extra lime into 4 thin wheels for garnish if using.
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Ready when: Juice measures ¼ cup (60 ml).
Tip: Avoid squeezing the white pith hard, which adds bitterness.
3
Blend everything
- Add the papaya, lime juice, sugar, salt and 1 cup (240 ml) of the cold water to the blender.
- Blend on high for 45–60 seconds, scraping down the sides once.
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Ready when: The purée is completely smooth, with no visible chunks, and the sugar has dissolved.
Tip: Start on low and increase to high to avoid splashing.
4
Strain the juice
- Set a fine-mesh sieve over a large bowl or pitcher.
- Pour in the purée in two batches and press the pulp with a spatula to extract the liquid.
- Pour the remaining 1 cup (235 ml) cold water through the pulp in the sieve to rinse out the last of the juice.
- Discard the pulp.
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Ready when: The pulp left in the sieve looks dry and fibrous; the juice is smooth and pourable.
Tip: Papaya juice is naturally thick, so don't skip pressing the pulp, or you'll lose a lot of yield.
5
Taste and adjust
- Stir the juice and taste it.
- Add up to 1 extra teaspoon of lime juice if you want it tangier, or a little more sugar if your papaya was not very sweet.
- Stir until dissolved.
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Ready when: The flavor is sweet first, then clearly tangy, with a faint savory edge from the salt.
Tip: Taste after chilling too, since cold dulls sweetness.
6
Chill the juice
- Cover the pitcher and refrigerate for at least 1 hour so the flavors meld and the juice is cold.
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Ready when: The juice is very cold to the touch.
Tip: Stir before serving, since the juice separates slightly on standing.
7
Serve over ice
- Fill four glasses with ½ cup (70 g) ice each.
- Stir the juice well and pour about 1 cup (235 ml) into each glass.
- Garnish each with a lime wheel, if using, and serve right away.
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Ready when: Glasses are full, the juice is evenly orange and chilled.

Good to know

Tips

Use papaya that is fully ripe. This is the biggest factor in flavor and sweetness.
Drink within a day for the best flavor, since lime juice gets bitter over time.
Straining is optional if you prefer a thicker, smoothie-style drink; add an extra ½ cup (120 ml) water if you skip it.
Add a few mint leaves to the blender for a fresher flavor.

Make ahead

"The juice can be made, strained and refrigerated up to 24 hours ahead. Stir well before serving and add ice only at serving time."

Storage & reheating

"Room temperature: no more than 1 hour. Refrigerator: up to 2 days in a sealed jar or bottle; the flavor is best within 24 hours. Freezer: freeze in ice cube trays or freezer-safe containers for up to 2 months; thaw in the refrigerator and shake or stir well. Serve cold; no reheating needed."

Substitutions

granulated sugar → honey, agave or simple syrup. Use 1½ tablespoons (30 ml); stir into the juice until fully dissolved.
fresh lime juice → fresh lemon juice. Use the same amount; the flavor will be a bit less floral.
cold water → coconut water. Gives a more tropical, naturally sweeter drink; you may need less sugar.
ripe papaya → frozen papaya chunks. Use the same weight, partly thawed; the juice will be extra cold and may need slightly less ice.