A Childhood Snack Made Two Ways

One of my childhood favorite snacks made into a delicious, refreshing drink and/or dessert.  Drink or dessert?  You decide.

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The house my siblings and I grew up in was surrounded with fruits trees.  We had papaya, guava, jackfruit, coconut, mango, avocado, star apple, wild mangosteen (santol), and Jamaican cherry (sarisa or aratilis).  We also had apple bananas and Kamias or Pias (Averhoa bilimbi or cucumber tree).  We enjoyed them for many years until we relocated.  The avocado, mango, and papaya were among the favorites.  My mother would use the unripe (green) papayas for her cooking and we enjoyed the papayas somewhat ripe.  We would slice them up and dipped them in vinegar with salt.  As for the very ripe papayas?  Well, we didn’t own a blender, so we would scoop the flesh and  added evaporated and condensed milk to sweetened them and ate them that way. Sometimes we ate them plain; the same with the avocado and mango.  The avocado and mango were to die for.  They were so delicious.

I had a very large ripe papaya. I was debating either to eat it plain or not, but I decided to make it into a refreshing, delicious drink instead; a smoothie.

Papayas are good for you.  According to WebMD, papayas are a rich source of Vitamin A and C.  One half of a small papaya provides 150 percent of the recommended dietary intake of Vitamin C.  It’s low in calories, fat-free, cholesterol free, and a good source of potassium, foliate and fiber. 

What I love about papaya is it’s enzyme called papain and its leaves.  I’ve read that papain helps aids in digestion by  breaking down tough meat fibers.  It also helps prevent constipation and lower cholesterol.  My sister had problems with acne in her teenage years.  So, we used its leaves as a facial rub to exfoliate dead skin cells.  My sister’s problem with acne ceased. Exfoliating with papaya leaves made my face smooth and prevented growth of pimples or acne.  I can’t recall experiencing acne in my youth.  I’m guessing it must be because of the papaya leaves and it’s cleansing properties.

You can use milk of your choice and add protein powder, chia seeds, and flax seeds in this recipe if you prefer, but I want to keep the flavor authentic. 

Ingredients:

  • half of extra large papaya (a little over 2 cups)
  • 1/2 cup Evaporated milk
  • 2 spoonfuls of condensed milk
  • 10 ice cubes

Directions:

  1. Clean the papaya by removing the seeds and veins off the flesh. Wash.
  2. Scoop the flesh and place in a blender.
  3. Add the milk and ice cubes.
  4. Blend until smooth.  Serve immediately.

The other way of enjoying this childhood favorite snack is to make it a frozen drink or dessert topped with whipped cream and mix it to make into a creamy, flavorful slush.

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All you have to do is to place the smoothie you made (above) in a container and freeze for 3 hours ( if you can’t wait) or overnight if you want to have it later.  Either way, it’s waiting to be devoured.   The directions to make this frozen drink or dessert are below.

  1. Remove the container from the freezer. 
  2. Using a fork, scrape the frozen smoothie.
  3. Scoop with a spoon and transfer into a bowl or a serving cup and top with whipped cream. Garnish with a cherry.

You can either eat it without the whipped cream or you can mix the whipped cream to make a creamy slush.  As for me?  I did the latter and I was in heaven. 🙂

That is all for now.  I hope you give them a try. I assure you, they’re delicious! 

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Guava Frothy

When you go on a trip, you try to prepare everything you’ll need as early as possible so you don’t forget anything.  Well, surprise, surprise!  I forgot to grab the camera’s memory card and the battery charger on my way out.  Imagine my disappointment when I tried taking a picture! Ugh!  Memorable moment, gone!

So, I sat in the car feeling so disappointed.  There was nothing I could do except looked at the breathtaking view of West Virginia as we drove by.  When it was time to eat, oh boy, the food!  I wanted to take a picture of the food!  If you are a food blogger, you want to talk about the food and have a picture to show it too you know.   What a bummer!

Anyway, I was able to buy one at K-mart in Indiana before we arrived at my brother-in-laws home.  It was probably more disappointing if we weren’t able to take pictures of the family, the breathtaking view of Lake Michigan, and downtown Chicago; like riding the speedboat for example. You must have a picture of the ride. Right? Definitely!

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How about the famous, delicious, authentic, and Chicago’s best pizza?  Oh, yes!

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Giordano’s Italian Stuffed Pizza

We really enjoyed our brief visit.  The children didn’t want to return home yet.  I wish we could stay a bit longer, but we had no choice.  Indeed, time flies when you are on vacation.

The following day,  I was busy cleaning the refrigerator and my children kept bothering me about a snack.  We had fruits, but they wanted something else.  I saw the guava nectar and I thought, oh, Guava frothy!

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Photo courtesy of Wikipedia.org

Guava is a tropical fruit that is high in Vitamin C and fiber.  I’ve read that its seeds when swallowed or chewed serve as laxative.  It has healing properties and can also improve skin’s texture by washing with the concoction of its leaves.

I love guavas.  I grew up eating them.  My mother used to boil its leaves to help aid stomach ache and indigestion.  Its young leaves serve as medicine when pounded and my mother would use it when my siblings and I had open wounds.  Yes, it worked!  My mother also  used guava in her cooking.  I will try to make the delicious Guava soup recipe that my mother used to make as soon as I can find some fresh guavas and share it with you all.

In the meantime, enjoy this easy, delicious, and refreshing frothy drink I made today.

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Ingredients:

  • 1 cup guava nectar
  • 1 cup combination of crushed ice and ice cubes
  • whipped cream and Maraschino cherry with stem
  • nutmeg (do not omit)

In a blender, combine guava nectar and ice and process until thickened.

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In a tall, chilled glass, layer whipped cream at the bottom. Sprinkle with nutmeg and add about 1/4 cup of the guava slush.  Repeat until it reaches the brim.  Top with whipped cream and generously sprinkle with nutmeg.  Garnish with Maraschino cherry.  Serve immediately.

Here’s the Mango version of this drink I made a while back after a picnic.   You will need ice cubes, Evaporated milk, mango puree, sugar (optional), whipped cream, and flesh of one Manila mango.  You need to omit the nutmeg in this recipe.  Serve immediately.

Spiced Mango frothy

Disclaimer:  I am a God-fearing woman.  Any claims expressed in this post are solely my personal opinions and experiences.  I’m not trying to rally or force anyone to believe any of my claims.  It is the reader’s responsibility to take precautions when trying guava as medicine to help aid any ailments.