Abstract: An improved papaya juice product is obtained by use of a process in which fresh papaya meat with any of a variety of combinations of water, sugar, honey, salt, citric acid, lemon juice, and ascorbic acid are placed in a high speed blender, covered, homogenized for at least ten minutes at about 195.degree. F (91.degree. C), for at least three minutes for a thorough pasteurization simultaneously with homogenization. Following blending, the material is placed in containers to be held at room temperature, under chilled refrigeration, or frozen.