by Jani Wolhuter – Buhala Lodge


  • One ripe medium sized papaya
  • Two ripe tomatoes
  • One cup diced cucumber (peel on)
  • Half cup roughly chopped green bell pepper
  • Juice of one lemon
  • Two spring onions
  • Quarter cup water
  • Quarter cup fresh cream
  • Salt and pepper
  • Crème fraiche and nut oil for serving


Score the tomato skin and cover in boiling water. Set aside and allow to stand while preparing the rest of the ingredients.

Peel and slice the papaya and add to a large bowl. Add the cucumber, bell pepper, lemon juice, roughly sliced spring onion and water. Remove the tomatoes from the water and peel the skin off. Remove the core of the tomato, slice the tomatoes in quarters and add to the bowl with the rest of the fresh ingredients.

Using a stick blender, pulse the fruits and vegetables in 20 second intervals until semi smooth. Specks of the ingredients such as the cucumber peel, must still be visible.

Add salt and pepper and allow to rest for 30 minutes.

Add cream, stir through, adjust seasoning if needed (own discretion) and garnish with a quenelle of crème fraiche and a drizzle of nut oil.

Recipe enough for two portions.

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