When it comes to food, little luxuries are not necessarily about overindulgence or decadence so much as they are small gifts you give yourself; modest treats to look forward to on an average day. Especially in the lean days of early January, it’s important to maintain these simple pleasures while everyone else seems to demand austerity, as if trying to atone for their holiday dietary sins. Luckily, it’s not difficult to reward yourself with something both sweet and healthy at the same time! Looking to the tropics for inspiration, a charming new juice shop in Honolulu offers papaya, re-imagined as a breakfast dish dressed beautifully enough to pass for dessert.
It’s far from a complex concept, but at The Salted Lemon, they’ve perfected the art of building an unsinkable papaya boat. Local orange and pink-hued fruits, more brilliant than a sunrise in paradise, are hollowed out and stuffed to the brim with granola, yogurt, banana slices, blueberries, and finished with a light shower of chia seeds on top. The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying. Eating this assembly is a rich experience that carries none of the guilt one might assign to traditional excess. Though the original is not vegan, the staff was more than willing to try something new, making use of my favorite almond-based yogurt once I snagged a cup at a nearby grocery store.
Lest you think that papaya boats are only the stuff of fancy cafes and languorous tropical vacations, just take a gander at the short and sweet formula below. They are effortless to whip up on any typical morning, no special occasion required, and no pretense need apply. All varieties of berries or cut fruits could be considered as welcome additions, so don’t be afraid to shake up the routine and experiment with new toppers.
While anything goes when it comes to vegan yogurt options, there’s no better brand to turn to than So Delicious, offering cultured coconut and almond bases, each boasting a full spectrum of enticing flavors. These prime alternatives make it a breeze to live dairy-free, which is why I wanted to share an equally easy concept as part of their 21-Day Dairy Free Challenge. Consider this your first step towards sweet, creamy satisfaction, and then join in on the initiative for even greater rewards!
1 Medium Hawaiian Papaya, Peeled and Seeded
1 Cup Granola, Homemade or Store-Bought
1 6-Ounce Container Vanilla So Delicious Almond or Coconut Yogurt
1 Medium Banana, Sliced
1/2 Cup Fresh Blueberries
1 Tablespoon Chia Seeds
Agave or Maple Syrup, to Taste (Optional)
Divide a 1/2 cup of the granola between two plates to set up a “foundation” for your papaya boat to rest on. This will help prevent it from capsizing when you eat it, and it also adds a nice additional layer of crunchy cereal to enjoy.
Place the remaining granola inside the papaya halves (1/4 cup inside of each) and top that with the yogurt, spooning equal amounts into the two boats. Arrange the sliced banana and blueberries as desired, and top with a sprinkle of chia seeds over the whole assembly. Finish with a light drizzle of syrup if desired, but with properly ripened, seasonal fruit, it should be plenty sweet enough without.
Serve immediately and enjoy!
Makes 2 Servings