This easy papaya recipe is simply scrumptious with its sweet honey, creamy yogurt and more. It’s healthy and delish!

If you haven’t had papaya, it’s a lovely tropical fruit that’s sweet, juicy, and delightful. It’s not something I grew up eating but discovered at a small little grocery store on the “Big Island” of Hawaii our first time visiting. As we sat on our lanai enjoying the warm gentle breeze and pleasant mountain views, we dug into our papaya and fell in love with this wonderfully nutritious fruit.

In an effort to beat post-vacation blues  upon arriving home to the cold and rainy weather where we lived at the time, I began to incorporate some of the foods we enjoyed on the trip and papaya was no exception. There’s a lot you can do with a papaya, but today I’ll show you a tasty recipe that’s perfect for a healthy, low-calorie breakfast or lunch.

Why You’ll Love this Papaya Recipe

• This papaya recipe is quick and very easy to throw together.
• The sweet papaya and coconut yogurt are a refreshing tropical combination.
• You’ll love the delightful crunch the granola adds to the dish.
• The lime zest makes for both a pretty and tasty garnish.
• It’s healthy and guilt-free!

How to Pick out a Papaya

There are many varieties of papaya and what I see most often in grocery stores in the U.S. are large Mexican (Maradol) papayas or small Hawaiian papayas. Both turn from their unripe green color to a golden/yellow color when ripe. They are also slightly soft when ripe but avoid fruit that is too soft or browning as they may be overdone.

*** On a side note, if you are ever in Hawaii or other places that grow Strawberry papayas, make sure to grab one as they are super sweet and juicy and have an incredible flavor!

What’s in this Papaya Recipe

Papaya – I used half of a large Mexican papaya to serve two. Hawaiian papayas are smaller and a whole papaya serves two.

Yogurt – Light coconut flavored yogurt is my go-to for this dish. I love how well it goes with the papaya.

• Change it up: Vanilla yogurt is another great choice. Pineapple yogurt adds a little bit of sweetness with a hint of tart. Non-dairy yogurt can be used for those of you that are dairy-free.

Honey – I drizzle a small amount of honey over the top for a little added sweetness.

Granola – I use gluten free granola and I love how it adds a nice crunch on top.

• Change it up: Honey roasted or candied pecans or walnuts are a delicious topper as well.

Lime Juice – I mix this in with the yogurt before adding it to the papaya.

Lime Zest – If you haven’t noticed in my other recipes, I love citrus zest for the flavor and because adds so much to the presentation of a dish! I love how the lime pairs with the papaya.

How to make this Papaya Recipe

• First, I cut the papaya in half lengthwise and gently scoop out the seeds. When ripe enough, the papaya is soft and juicy, so I like to do this carefully to avoid scraping out any of the delicious fruit. I’m them left with sort of a papaya “bowl” that’s perfect for holding the rest of the ingredients. 

• Next, I add the yogurt to a medium-sized bowl and squeeze in a little tangy lime juice. I mix the two ingredients together well. 

• Then I add the yogurt mixture to the papaya “bowl.”

• After adding the yogurt, I drizzle some sweet and delicious honey back and forth over the top of the fruit and yogurt.

• Next, I’ll crumble up the granola and sprinkle it on top.

• Then, I’ll top it off with some pretty and tangy lime zest as a garnish. *** If you have an orchid on hand, add one little flower as it makes for a beautiful addition for serving this pretty papaya recipe.

• Finally, I sit down and let this tasty dish transport me back to beautiful, lush Hawaiian views and breezes – YUM!

Making Ahead and Storing Leftovers

This papaya recipe is quick and easy to make fresh, but if you’d like to make it ahead, just leave the granola off until you are ready to eat it, so it doesn’t get soggy and maintains that yummy crunch.

If you can, prepare only what you’ll consume, but leftovers can be stored safely in the fridge for 1-2 days, depending how ripe your fruit is. Keep in mind that the granola likely won’t have that nice crunch, so throw a little extra fresh granola on top when eating the leftovers for optimal enjoyment! 😊

Thank you for taking the time to walk through this quick and easy papaya recipe! I hope you enjoy it as much as we do. Let me know what you think in the comments below.

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These healthy homemade popsicles are the perfect guilt free, sweet and refreshing summer treat with blueberries, honey, mango and more!

Something about the current 110-degree Arizona heat has me craving nothing other than ice cold popsicles. A recent cruise through the neighborhood by the ice cream man playing his nostalgic twinkly music had my husband and I jumping on our bikes like children chasing him down for a sweet summer indulgence.

We managed to catch up with him and each chose our tasty treats, but the moment had me wanting to make something extra tasty and a little sweet but lacking in guilt. Thus, I decided to make a healthy homemade popsicle.

So, if you haven’t noticed yet, I just LOVE blueberries! They are so good this time of year and they’re one of the healthiest fruits out there, so of course, they made it into my popsicle. The blueberries in this recipe don’t just give the recipe great flavor, but a dreamy and creamy purple color too.

Sweet mangoes and creamy coconut always have me dreaming of lazy beach days in tropical locations and to me they just scream summer. They go so well with blueberries, so I threw them in too.

I wanted to add a touch of extra sweetness and flavor, so honey and vanilla also made their appearance in this frozen summer treat as well.

Finally, I added a little bit of lemon to round out the flavor and insert a tiny bit of tartness with the sweetness of this bright little popsicle.

So, let’s take a peek at why you’ll love them and take a closer look at the ingredients and how to make the popsicles. Come with me and I’ll show you how easy it is!

Why You’ll Love these Healthy Homemade Popsicles

• They’re extremely refreshing on a warm summer’s day.
• You’ll love the sweetness of the fruit paired with the creaminess of the coconut milk.
• Honey and vanilla take the flavor to the next level.
• Juicy lemon cuts the sweetness just right and adds a subtle zip to the flavor of the popsicle.
• They’re healthy and easy to make!

What’s in these Delightful Popsicles

Coconut Milk – I use canned light Thai coconut milk for these healthy homemade popsicles.

• • Change it up: If you want something extra creamy and don’t mind a few extra calories, try these with the full fat coconut milk.

Mango – Most mangoes work well in this recipe. This time I chose the sweet and ever-so-delicious red mango.

***When picking out a mango, choose one that is slightly soft to the touch. If it’s too firm, it’s underripe and if it’s too soft, it’ll likely be brown inside. The red mango is green before ripe and turns partially, to mostly red when ripe.

Blueberries – I often find blueberries are best during the summer when they are in season (like many fruits). If you have access to summer blueberries from Oregon, they are delicious! Do you have extra tasty blueberries in the summer where you’re at? Let me know in the comments!

Lemon Juice – I like to use freshly squeezed lemon juice. A small lemon should give you all the lemon you need and then some for this recipe.

• Change it up: Lime works well in this popsicle too!
• Speed it up: If you’re in a hurry or don’t have lemons on hand, bottled lemon juice works just fine!

Lemon Zest – For a little extra lemony flavor.

• Change it up/Speed it up: You can leave this ingredient out if you don’t have a lemon on hand or if you’re in a rush.

Honey – This adds a little extra sweetness to the popsicle and I love the flavor of this all natural sweetner.

Vanilla – For a little added flavor.

How to make these Healthy Homemade Popsicles

1. Add all ingredients to a blender.

2. Blend on medium speed until all ingredients are well combined.

3. Pour the mixture carefully into your popsicle mold, leaving a little room at the top so they don’t spill over when adding the sticks.

4. Add the sticks to the popsicles and freeze for 4 hours.

5. Serve and enjoy! *** Depending on the type of popsicle mold, you may need to place the popsicle mold in hot water for a minute or two in order to remove them from the mold.

Storing the Popsicles

The popsicles can be stored in the freezer for up to a month. If you are storing them for more than a week, I recommend removing them from the popsicle mold and wrapping them individually in plastic wrap or baggies to prevent freezer burn and keep them tasting fresh for longer.

Thank you for making these healthy and easy popsicles with me. Let me know what you think in the comments below!

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This fresh summer salad with chicken has juicy peaches, blueberries, feta cheese and a tasty citrus mint dressing.

The summer warmth lowers the appetite, welcoming fresh, lighter meals to the table and this salad with chicken, blueberries and peaches is perfect for the season. One of my favorite things about this dish is how the mint in the dressing pairs so well with all the fruit!

I remember the first time I had fruit and mint paired together. It was at a beautiful resort here in Arizona. My husband and I hadn’t been married long and were still living in Oregon, but came down to enjoy the area on vacation. It was a warm, dry day in the desert (shocking, I know), and the lobby had infused ice water with melon and mint, and it was SO refreshing! Since then, I’ve paired mint with many fruits and just love the combination!

Mint goes well with many fruits, but in this case you’ll find it alongside orange and lemon in the dressing. The citrus mint dressing is tossed with sweet blueberries and peaches, creating a bright and delightful salad with chicken too!

Let’s take a look at why it’s great and how to make it!

Why You’ll Love this Salad with Chicken

• It’s a quick and easy recipe for those of you on the go, but healthy and filling too.
• You’ll love the taste of fresh, crisp romaine topped with delightful, juicy fruits on a warm summer’s day.
• The lightweight dressing with its orange and lemon citrus juices and chopped mint is simply the best.
• The feta cheese cuts the light sweetness of the fruit and dressing perfectly.
• Sliced Almonds top off this salad, adding the perfect subtle crunch.

What’s in the Salad?

Dressing

• Extra Virgin Olive Oil – My favorite healthy oil for salad dressings (and many other things!)
• Apple Cider – The nice tangy flavor adds a little zip to the dressing.
• Orange Juice – The sweet and tart orange juice is great with the mint.
• Lemon Juice – The tanginess add nice flavor.
• Honey – For the perfect flavor and sweetness.
• Mint – Always use fresh mint and chop it finely.
• Salt and Pepper – To add a little simple seasoning.

Salad 

• Romaine Lettuce – Crisp romaine is the perfect base for this salad.
  • Change it up: Mixed baby greens or spinach also works well in this salad.
• Chicken Breast – I use a countertop grill in the summer so I can avoid using the stovetop or oven, which heats up the house. I cut the chicken breast into cubes.
• Peaches – Juicy peaches sweeten up the salad nicely.
  • Change it up: Nectarines are another option and have a very similar taste.
• Blueberries – The berries add a nice flavor and additional sweetness.
• Feta – Creamy crumbled feta goes so well with the fruit and cuts the sweetness perfectly.
  • Change it up: Goat cheese works well with all of these ingredients and is another great choice. Simply leave off the cheese or use your favorite non-dairy cheese to make this recipe dairy-free!
• Almond – I like using sliced almonds in this salad. They add great texture.
  • Change it up: Chopped pecans are another tasty option.

How to make this Salad with Chicken

1. In a large serving bowl, add the romaine, cooked chicken breast and about three quarters each of the peaches, blueberries, feta and almonds. *** You will top the with remaining quarter before serving.

2. For the dressing, add the olive oil, apple cider vinegar, orange juice, lemon juice, honey, mint, salt and pepper to a medium bowl and whisk ingredients together until the honey is well incorporated with the oil and vinegar.

3. Toss about three quarters of the dressing with the salad ingredients in the large serving bowl.

4. Top the salad with the remaining peaches, blueberries, feta and almonds and drizzle the remaining dressing on top. *** This step is mainly for aesthetics, so if you don’t care how the salad looks, and just want to get right down to eating it, just toss everything at the same time!

5. Serve and enjoy!

What to serve with this Blueberry Peach Salad with Chicken

This salad doesn’t need much to go with it, but here’s a couple of options:

• Crackers – I recommend some crisp, salty wafer crackers for a little something lightweight and savory to serve alongside this salad. Many of the options out there are gluten free!
• Bread – Another option is bread. A nice crusty bread always goes well with a salad. If you’re gluten free like me, throw a gf roll or baguette in the oven for a bit to add a little crustiness to it.

Making Ahead and Storing Leftovers

Making Ahead

• • The dressing can be made ahead of time and stored in the fridge. In fact, doing so gives the flavors extra time to blend. Storing it in a container with a lid makes it easy to shake up before adding it to your salad.
  • Prepping the ingredients ahead of time is great, but I recommend waiting to mix the ingredients until you are ready to serve it for best results. If you’re in a time crunch, you can mix the ingredients ahead of time, but do not add the dressing until you are ready to serve the salad.

Storing Leftovers

• • If you do not anticipate eating the entire salad, I recommend putting aside what you’d like to store with the dressing on the side. Fresh is always best, but consuming the leftovers within 24 hours is fine.

Thank you for checking out this blueberry peach salad with chicken and citrus mint dressing! Let me know what you think in the comments below!

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