📝 About This Recipe
In the vibrant juice houses of Addis Ababa, papaya juice is not just a drink—it is a thick, custard-like delicacy often served as a layered 'Espris'. This traditional Ethiopian preparation transforms the humble papaya into a luxurious, vibrant nectar balanced with a touch of bright lime and aromatic sweetness. Perfectly chilled and incredibly refreshing, it captures the sun-drenched flavors of East Africa in every spoonful.
🥗 Ingredients
The Fruit Base
- 2 large Ripe Papaya (peeled, seeded, and cubed; should be soft to the touch)
- 2-3 tablespoons Fresh Lime Juice (to brighten the flavor and prevent oxidation)
Sweetener and Aromatics
- 3-4 tablespoons Honey or Sugar (adjust based on the natural sweetness of the fruit)
- 1/2 teaspoon Vanilla Extract (optional, for a subtle floral note)
- 1/2 to 1 cup Cold Water (use sparingly to maintain a thick, spoonable consistency)
The 'Espris' Layers (Optional but Traditional)
- 1 piece Ripe Avocado (blended with a little water and sugar for a green layer)
- 1 piece Ripe Mango (blended into a thick puree for a yellow layer)
Garnish and Finish
- 4 pieces Fresh Lime Slices (for the rim of the glass)
- 2 tablespoons Vimto or Grenadine Syrup (a classic Ethiopian touch for a red drizzle on top)
- 4 stems Fresh Mint Sprigs (for a pop of green and aroma)
👨🍳 Instructions
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1
Select papayas that are fully ripe—they should have mostly orange-yellow skin and feel slightly soft when pressed gently.
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2
Slice the papayas in half lengthwise and use a spoon to scrape out all the small black seeds.
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3
Peel the skin away using a vegetable peeler or a sharp paring knife, then chop the flesh into 1-inch cubes.
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4
Place the papaya cubes into a high-speed blender.
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5
Add the fresh lime juice; this is crucial as it cuts through the musky notes of the papaya and adds a zesty balance.
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6
Add your sweetener of choice (honey is very traditional in Ethiopia) and the vanilla extract if using.
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7
Pour in 1/2 cup of ice-cold water. In Ethiopia, the juice is served very thick, almost like a puree, so start with less liquid.
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8
Pulse the blender several times to break down the fruit, then blend on high for 45-60 seconds until completely smooth and velvety.
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9
Check the consistency. If it is too thick to pour, add another splash of water and blend for 10 seconds. It should be thick enough to hold a straw upright.
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10
Taste the juice and adjust the sweetness or lime juice according to your preference.
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11
If making an 'Espris' (layered juice), prepare the avocado and mango purees separately using the same thick-blend method.
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12
To assemble, pour the avocado layer first, followed carefully by the papaya, and then the mango to create distinct colorful bands.
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13
Drizzle a small amount of Vimto or grenadine over the top so it streaks down the sides of the glass.
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14
Garnish with a lime wheel and a sprig of mint.
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15
Serve immediately with a long spoon and a wide straw, as this juice is meant to be half-eaten and half-sipped.
💡 Chef's Tips
Always use room-temperature fruit for blending but use ice-cold water to ensure the final drink is chilled without being diluted by ice. If your papaya isn't sweet enough, a pinch of salt can actually help enhance its natural sugars. To get the perfect 'Espris' layers, ensure all fruit purees have the exact same thick consistency so they sit on top of each other rather than mixing. Avoid over-blending, which can incorporate too much air and make the juice foamy rather than creamy. If you prefer a smoother texture, you can pass the papaya puree through a fine-mesh sieve, though this is rarely done in traditional settings.
🍽️ Serving Suggestions
Serve alongside a warm plate of Sambusas for a perfect afternoon snack. Pair with a traditional Ethiopian coffee ceremony as a refreshing palate cleanser. Top with a scoop of vanilla ice cream for a decadent dessert version. Serve in tall, clear glasses to showcase the vibrant orange color or the beautiful layers. Accompany with a slice of lime and a small bowl of toasted kollo (roasted barley).