Every spring I feel like I come back alive after partially hibernating during the winter. I’m solar powered and I need my sunshine to function properly. So I watch closely for all signs that winter is over.
My cue that spring is really here is when my herb garden starts to come back to life. I’m a total urban dweller and while I have a huge garden plot in a community garden, my herb garden is tucked away outside my back door in pots. I keep culinary herbs, strawberries and salad greens growing all through the summer every year. And in the spring the hearty herbs that come back tell me warm days are right around the corner.
I have a couple of varieties of mint – both chocolate mint and spearmint that are already growing like crazy. And I couldn’t resist incorporating them into a recipe. Fresh mint frequently goes into my smoothies when I have it on hand – along with any number of other herbs. So mixing it in with a Latin-style milkshake was not a stretch.
A Batido is just that – a Latin American milkshake that is blended with fresh tropical fruit + ice + milk, rather than ice cream. If I have half and half on hand I will use that. Or coconut milk. Or just regular milk. In some countries you even make with with sweetened condensed milk. The key to a winning batido is very ripe, very sweet fruit – since you aren’t adding any other type of sweetener.
Now, let’s talk papaya… I’ve got to be honest here. The first time I ever tasted a papaya, I was not a fan. And I’ve heard that from several other people as well. Papaya contains an enzyme called papain which incidentally makes a great digestive enzyme and will even tenderize meat. You know what else makes a great digestive enzyme? Your own stomach. The correlation? Well… papayas can smell bad to some people.
My cure? A really, really hot Miami day. I’d been living in South Beach for about 3 months when summer hit. And by hit, I mean the humidity and temperature skyrocketed. I’d been working outside all day and was hot and tired and thirsty and basically a depleted mess. A friend from Venezuela took pity on us when we stopped by for lunch and mixed up a papaya batido. And it was magic. Cold. Sweet. Refreshing. I’ve been a fan ever since. Turns out the trick is to add a bit of acid to combat the smell. It is like liquid sunshine in a glass.
For this particular Batido, I added some mango – because they are in season right now, papaya, fresh mint and cream together along with a little fresh key lime juice – just to take me back to my vida loca Miami days. It was the perfect cure for the cold rainy spring we’ve been having. And delicious to boot.
Ingredients
- 1/2 ripe Papaya, deseeded & cubed
- 1 ripe Mango, deseeded & cubed
- 1/2 cup Half & Half (or any other type of milk or milk substitute. You can even use water or juice)
- 1/2 cup Ice
- 3-4 sprigs fresh Mint
- Juice from 1 lime
Method
- Add the papaya, mango, half and half and ice to a blender.
- Blend on high until smooth. As you blend, in the final few seconds drop in the mint sprigs and lime juice. Leave the blender on for a few more seconds until everything is incorporated.
- Enjoy!
This post is a part of The Vintage Mixer‘s Eat Seasonal series. So many reasons to focus on eating quality in-season produce… to save money, to get the freshest produce, for sustainability but most of all everything just tastes better!
Check out these great posts with great recipes for seasonal eating! Enjoy!
Sugar Snap Pea and Bacon Salad by Completely Delicious
BBQ Cauliflower & Chickpea Veggie Burgers by She Likes Food
Roasted Asparagus with Sautéed Shallots and Kumquats by Floating Kitchen
Asparagus Grilled Cheese by Vintage Mixer
Frittata with Ham and Asparagus by Healthy Seasonal Recipes
Easy Homemade Guacamole by Joy Food Sunshine
Sorghum Vegetable Salad with Cumin-Lime Vinaigrette by Cafe Johnsonia
Mushroom Rosemary Olive Oil Bread by Cookin’ Canuck
Roasted Asparagus with Balsamic, Gorgonzola and Walnuts by Aggie’s Kitchen
Polenta Cauliflower Torta with Roasted Asparagus by Letty’s Kitchen
Herbed Potato Rösti with Peas, Shallots, and Bacon by Food for My Family
Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble by Simple Bites
Creamy Pasta with Salmon and Asparagus by Foodie Crush
Ultimate Veggie Sandwich with Lemon Herb Cream Cheese by Flavor the Moments
Spring Mint & Papaya Batido by Suitcase Foodist
Skillet Shrimp with Lime and Green Curry Compound Butter by Kitchen Confidante
Loaded Guacamole Tacos by Mountain Mama Cooks
OoOOo now you have me craving all the tropical fruits {or a trip to Hawaii…..}!
Right there with you Laura!
I’ve never heard of a batido but with tropical fruit and mint I know I would love it! This sounds so refreshing!
I seriously ended up addicted to them when I lived in Miami. I’m sure you’ll love them Marcie!
Oh I’ve never had a batido before. But I can tell I’m gonna love it! I have some very ripe mangos right now that need using. I think I’ll try it with that. I have mint and everything else on hand! Yay!
Liz – Batidos are light and refreshing and frothy and just perfect as the weather warms. Let me know what you think!
You are “solar-powered”–love it! Me too! I’m glad you added the mango–though I love ripe sweet papayas too.
I always feel like I come back to life in the spring Letty. And I don’t realize how low my energy is until I get it back.
I’ve never known that! But I have heard of adding lime to the papaya. Now I know where that comes from! Thanks for the tip and the refreshing drink recipe.
The lime was a revelation to me as well!
We dream of moving to Hawaii with a yard full of papaya trees. I have a hard time eating papaya, but for some reason I can drink it. I had something similar in New York City, but it didn’t look (or probably taste) anywhere near as good as your version! It sounds so refreshing! (And I’m solar powered too – just waiting a few more weeks until the freezing temps are gone where I live so I can come out of hibernation.)
I’m glad I’m not alone in needing my sunlight. I always feel like I’m emerging from a cave come spring.
I love your little herb garden! Such a great sign that spring is here! This sounds amazing and I just want to sit on the porch and sip it 🙂
We love our little garden as well. We also have a huge 24′ x 4′ community garden plot. So stay tuned for more garden geekery coming soon.
I really enjoy spring, but I can now enjoy it even more thanks to your recipe, Lydia! Simply delicious!
Why thank you Agness!