We went to the Dominican Republic back in December and boy am I missing it right now. The beach was so, so beautiful and the weather was perfect. And the fruit! The mangoes, papayas, etc. were really delicious. I drank their juices and ate plates of them every day.
Ever since I got home, I have been buying papaya at the market because I enjoy it so much. While I love a few slices with my breakfast, I’ve also discovered it’s great in smoothies. One of my new favorites is this one with fresh squeezed blood orange juice, papaya chunks, and frozen dark sweet cherries.
I made this smoothie last week hoping to share it with you on Valentine’s Day. But there’s really no reason to relegate this dark red beauty of a smoothie to a holiday! It’s a wonderful winter treat you can enjoy any time.
You don’t have to use blood orange juice; You can absolutely use the juice of any type of oranges. Don’t use bottled orange juice if you can help it, though…it won’t be nearly as good if you do. I’ve also made a version of this without the frozen cherries and I like that one, too, but the cherries add great flavor and a powerful punch of nutrients so I strongly recommend them.
Feel free to change up this smoothie by adding some more fruit such as banana and/or pineapple, greens, yogurt, protein powder, etc.
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in my mailbox a few weeks ago, I immediately checked the index to see if there was a citrus curd recipe inside. The answer was, happily, yes! And the recipe- Orange Cardamom Curd– was so intriguing that I had to make it right away.
). I really like her small-batch approach. I think it’s wonderful for those new to preserving, but I have to stress that Preserving by the Pint is not just for novices. I, for one, really enjoy making small amounts of preserved foods…I don’t always want to make 6, 9, or 12 jars of something…I don’t always feel like “swimming in preserves”, as Marisa puts it.
