Physical Description
It is a orange-coral sheer juice. It may have a bit of foam at the rim of the container or glass.
Colors: orange, coral sheer color
Tasting Notes
Flavors: sweet, fruity
Mouthfeel: Juicy
Food complements: Papaya, Honey or sugar
Wine complements: None
Beverage complements: None
Substitutes: Agave nectar
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: People can buy this canned or make it fresh. If making it fresh make sure the papaya is nice and ripe. It should have a strong scent but not to be confused with a rancid scent. Select a fruit that is mostly yellow with a hint of green and let it fully ripen at home. When fully ripe the skin is bright yellow. Unripe fruit will be an overall light yellowish-green but not completely green. Ripe fruit should be firm but still give to gentle pressure. It should feel heavy for it's size and the skin should be smooth with no blemishes. A few black or moldy spots is fine as long as it is not bruised or cut.
Buying: Fresh Papaya is available year round. Papaya nectar is available canned or bottled. It should be fairly easy to find in your local market.
Preparation and Use
If you would like to make Papaya Nectar simply take fresh papaya and seed it. If using canned papaya you may skip this step. Once you have removed the seeds scoop out the flesh. Once again skip this step if using canned fruit. Next blend in a food processor or blender. Last, add honey or sugar and water. Then blend a little longer and finally serve with Ice.
Cleaning: Clean the papaya how you normally clean your produce.
Conserving and Storing
Make sure to keep the nectar refrigerated if it is fresh. However if it is canned or bottled it will be fine at room temperature.
