June is National Papaya Month!
The papaya is native to the tropics of the Americas, perhaps from southern Mexico and neighboring Central America. It was first cultivated in Mexico. Papayas grow on trees in hot climates and have a green skin, orange flesh and black seeds. Picking a ripe papaya can be tricky: It’s ripe when it feels soft (as soft as a ripe avocado or a bit softer) and its skin has attained an amber to orange hue. And as it ripens, its flesh will turn from green to yellow, and don’t worry if it looks slightly bruised.
Chilled Papaya & Watermelon Soup With Lemon Coriander Cream
- 2 cups cubed papaya (1-inch cubes)
- 2 cups cubed seedless watermelon (1-inch cubes)
- 1-1/2 cups coconut water*
- 1/4 cup fresh lime juice
- 1 tablespoon finely chopped fresh jalapeño pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander, divided
- 1/3 cup crème fraîche or sour cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon sugar
- Place papaya, watermelon, coconut water, lime juice, jalapeño, salt and 1/2 teaspoon of the coriander in blender container; cover. Blend until smooth. Refrigerate until ready to serve.
- Mix crème fraîche, lemon juice, sugar and remaining 1/2 teaspoon coriander in small bowl. Refrigerate until ready to serve.
- To serve soup, ladle into serving bowls. Drizzle each serving with a heaping tablespoon of Lemon Coriander Cream. Serve immediately.
Makes 5 servings.