Papaya is the one I come back to when my stomach feels sluggish. It’s naturally sweet and easy on the gut, and it carries an enzyme called papain that gives your digestion a quiet hand. Lime keeps it bright, mint settles everything down, and a small knob of ginger gives it a clean finish.
Why these ingredients work
Papaya’s papain enzyme works on protein in a similar way to pineapple’s bromelain, which is why papaya has a long history as a post-meal fruit in the tropics. Mint is a classic stomach soother, ginger adds the same gentle warmth, and the cucumber and lime keep the whole thing light and easy to drink.
FAQ
Why is papaya good for digestion?
Papaya contains papain, an enzyme that helps break down protein. That’s exactly why it’s traditionally served after rich meals in the countries where it grows.
What does the mint actually do?
Mint has been used for centuries to calm the stomach and ease indigestion. In this juice it also keeps the papaya from tasting too heavy.
Is papaya juice sweet?
Ripe papaya is naturally sweet and a touch creamy, so this drinks more like a light smoothie than a sharp green juice. A glass has about 105 calories and 17g of sugar, with the lime cutting through the sweetness.
More digestion recipes: see the full Digestion collection.
Papaya Lime Mint Juice
Equipment
- 1 Juicer or a high-speed blender
- 1 High-speed blender for the blender method
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
- 1 Nut milk bag or fine-mesh sieve for the blender method
Ingredients
- 1 ripe papaya, peeled and deseeded
- 1/2 cucumber
- 2 limes, peeled
- 1 inch fresh ginger, peeled
- 10 fresh mint leaves
Instructions
Juicer method
- Peel the ginger, then halve the papaya, scoop out the seeds and cut the flesh away from the skin. Top and tail the cucumber and cut it into chunks.
- Feed the papaya, cucumber and ginger through the juicer, finishing with the limes and mint.
- Stir, pour into two glasses and drink straight away.
Blender method
- Peel the ginger, then halve the papaya, scoop out the seeds and cut the flesh away from the skin. Top and tail the cucumber and cut it into chunks.
- Add everything to a high-speed blender with the limes, mint and 100ml of cold water.
- Blend on high for 30 to 45 seconds until completely smooth.
- Pour through a nut milk bag or fine-mesh sieve into a jug, squeezing the pulp to get every last drop, then serve.