PAPAYA LIME FRUIT BOATS
These Vibrant and nutritious Papaya Lime Fruit Boats transform a simple tropical fruit into an elegant breakfast or snack. These ripe papaya halves are hollowed to cradle creamy coconut yoghurt, brightened with a squeeze of fresh lime juice and finished with a sprinkle of chia seeds for extra fibre and texture. Each boat offers juicy, sun-ripened sweetness balanced by tangy citrus and silky yoghurt, creating a harmonious blend of flavours and mouthfeel. These papaya lime fruit boats are ready in ten minutes with no cooking required. They make an ideal grab-and-go option or a show-stopping addition to brunch spreads. These papaya lime fruit boats are naturally vegan, gluten-free and low in added sugars. These fruit boats deliver vitamins A and C, healthy fats and plant-based protein in every colourful bite.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Caribbean
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Fat, Low / No Sugar, Organic, Raw, Kid Friendly
DISH TYPE
Custard
INGREDIENTS
- ½ small papaya, halved lengthwise and deseeded (approx. 150 g)
- 1 tablespoon coconut yoghurt (approx. 15 g)
- 1 teaspoon fresh lime juice
- ½ teaspoon chia seeds (approx. 1 g)
FULL NUTRITIONAL INFORMATION
- Calories:1 kilocalories
- Protein:3 grams
- Carbohydrates:5 grams
- Fats:3 grams
- Fibre:0 grams
- Sugar:9 grams
- Sodium:7 milligrams
- Cholesterol:0 milligrams
- Calcium:6 milligrams
- Iron:4 milligrams
- Potassium:8 milligrams
PREPARATION
- Prepare The Papaya: Cut a small papaya in half lengthwise. Use a spoon to scoop out the seeds and any stringy flesh, creating a smooth cavity in each half. Pat the interior dry with kitchen paper to ensure the yoghurt adheres.
- Mix The Filling: In a small bowl, combine 1 tablespoon of coconut yoghurt with 1 teaspoon of fresh lime juice. Stir until fully blended and slightly frothy. The lime juice not only adds zing but also prevents the yoghurt from tasting too sweet.
- Fill The Boats: Spoon the lime‑yoghurt mixture into the hollowed papaya halves, dividing evenly. Use the back of the spoon to smooth the surface and create an even layer.
- Add Chia Seeds: Sprinkle ½ teaspoon chia seeds over the yoghurt, distributing evenly to ensure each spoonful includes a little crunch and extra nutrients.
- Serve Immediately: Arrange the papaya boats on a plate or platter. Serve at once to enjoy the contrast of cool yoghurt and juicy fruit.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
- Choose Ripe Papaya: Look for fruit with golden‑yellow skin and a slight give when pressed for maximum sweetness.
- Dry Interior: Pat the papaya cavity dry to prevent the yoghurt from sliding out and to improve presentation.
- Even Lime Juice: Use a small strainer to remove pulp and seeds from the lime juice so it incorporates smoothly.
- Chia Variations: Lightly toast chia seeds in a dry pan for 30 seconds to enhance their nutty flavour before sprinkling.
- Serving Style: Garnish with a small sprig of mint or a dusting of lime zest for added visual appeal.
VARIATIONS
- Tropical Medley: Add a few diced mango or pineapple cubes on top of the yoghurt for extra fruit diversity.
- Nutty Crunch: Sprinkle 1 teaspoon toasted coconut flakes or chopped pistachios over the chia seeds for texture.
- Spiced Twist: Dust with a pinch of ground cinnamon or cardamom to introduce warming spice notes.
- Sweet Swirl: Drizzle ½ teaspoon maple syrup over the finished boats for a touch of natural sweetness.
- Protein Boost: Stir 1 teaspoon plant-based protein powder into the yoghurt before filling for extra sustenance.
PREPPING AND STORAGE
- Fridge: Assemble papaya boats up to 30 minutes before serving; cover loosely with cling film. Any longer and the papaya may begin to weep.
- Freezer: Freezing is not recommended because freezing alters the papaya’s texture and makes the yoghurt separate.