Preparing a broth of papaya juice is easy – all it takes is some maceration of the fruit itself after peeling off the back it. It isn’t so easy when you try to pull this off with a half or partially ripe papaya/pawpaw fruit because it is still so hard and the taste of it is not fully sweet just yet.
There are folks who like it like that – not the juice of the hard pawpaw, just the crunchy ‘bite’ of it – but when you are trying to make a fruit drink out of it, you simply have to wait until it is ripe and soft enough; that is when you are going to be able to make the best of it.
Now, there’s a huge difference between ripe and rotting, and you want to be very clear on that. When you desire to have a papaya very ripe, it can be quite a challenge to determine that it is ripe enough or starting to get spoiled if you are not watching it closely enough.
You may have the partly ripened fruit in your home, stored away until it is ‘riper,’ but then it may start to rot away and you could miss it entirely. If you do get it right, though, making the juice could be just as easy as mashing up the peeled and cut pieces and then blending or juicing it with a blender or juicer respectively.
If you don’t have blenders for smoothies or for juice, it’s not too hard to do this yourself. It is often easier when you add some water to the cut pieces as you blend, but be advised that water has been known to be notorious for reconstituting the nutrient and mineral composition of the output so that what you put in isn’t exactly what you get out of it. However, if you are careful enough, there should be no problem at all.
Another important factor you may want to bear in mind about papaya juice is that the longer it stays from fresh right after you have juiced it, the less rich it is in terms of nutrient value. In simple terms, you want to drink it as quickly as possible before it is no longer too ‘nutritionless’ for you to drink beneficially.