Papaya and kiwi agua fresca

Ingredients

• 120 gpeeled papaya
• 1kiwi, with the skin on
• 1 litrewater
• 1 tbsphoney or sugar

Instructions

1. 1

   Halve the kiwi

   Cut the kiwi in half, leaving its skin on.

2. 2

   Cut the papaya

   Remove the papaya skin and cut the fruit into pieces.

3. 3

   Add to blender

   Put both fruits in a blender and add 1 tbsp honey or sugar.

4. 4

   Blend and serve

   Blend the mixture, strain it and serve.

What is agua fresca?

Agua fresca is a light, fruit-based drink associated with Mexico and commonly made by blending fruit with water. This version combines sweet papaya with tangy kiwi for a colourful, refreshing result.

The short method makes it practical when you want a freshly made drink without cooking or a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 79 calories, 1g protein, 20g carbs, 0g fat.

Most of the carbohydrates come from the papaya, kiwi and honey or sugar; the fruit also supplies the small amount of fibre. The fruit contributes a little protein, while fat is very low. Pair a glass with a more filling meal or snack that includes a protein source.

Choosing the fruit

Papaya: use ripe fruit that gives slightly when pressed, as it blends more smoothly and brings natural sweetness.

Kiwi: the recipe keeps the skin on for blending. Wash it well before cutting, particularly since the skin goes into the drink.

Blending and straining

Blend the fruit with the sweetener until the mixture looks evenly combined. The method does not specify a blending time, so stop once no large pieces remain.

Straining removes some of the fruit pulp for a smoother drink. For a thicker, more textured result, you can serve it without straining.

Sweetness and texture

Honey gives the drink a floral sweetness, while sugar offers a more neutral option. Start with the recipe's stated amount, then taste before serving if you would like to adjust it.

The final texture depends on how finely the fruit is blended and how thoroughly you strain it.

Serving ideas

Serve the agua fresca straight after blending, when its fruit flavour is at its freshest. It works well with breakfast, a light lunch or an afternoon snack.

The recipe makes two servings and uses one litre of water, so pour it into two glasses or share it at the table.

A note on the kiwi skin

Keeping the skin on is part of this recipe's method and adds a slightly more rustic character to the blend. If you prefer a milder texture, peel the kiwi before blending, though that changes the stated preparation.

Recipe notes & tips

• Wash the kiwi thoroughly before blending it with the skin on.
• Choose ripe papaya for a naturally sweeter, smoother blend.
• Cut the fruit into pieces small enough to blend evenly.
• Strain the drink for a smoother finish, or leave it unstrained for more pulp.
• Serve soon after preparation for the freshest fruit flavour.

Variations

• Use sugar: swap the honey for the same stated amount of sugar.
• Skip the straining: keep the pulp in for a thicker, more textured drink.
• Peel the kiwi: remove its skin before blending for a gentler texture.
• Chill the fruit: refrigerate the papaya and kiwi before blending for a cool drink.
• Adjust the sweetness: use less honey or sugar for a fruit-forward flavour.

Common mistakes to avoid

• Unwashed kiwi skin: wash the kiwi well before blending it with the skin on.
• Unripe papaya: choose fruit that yields slightly to help the drink blend smoothly.
• Large fruit pieces: cut the papaya into pieces before adding it to the blender.
• Too much sweetener: begin with 1 tbsp and taste the blended drink before adding more.
• Expecting a pulp-free drink: strain the mixture after blending for a smoother finish.

How to store

Keep any leftover drink covered in the fridge and use it within a day. Stir or shake before serving, as the fruit may settle; the recipe does not specify a reheating method, and it is best served cold.

Frequently asked questions