Latin Twist: Papaya Daiquiri

0

Papaya Daiquiri Photo by Ellie Miller, from Calypso Coolers, by Arlen Gargagliano

My relationship with papaya is still evolving. I’ve always enjoyed the tropical-sometimes-musky-flavors that this orange- fruit has to offer for a long time, and in many  incarnations. (I remember when I was pregnant with my kids, my papaya-eating friends told me that it was the perfect antidote to morning sickness!) Here, my friends, I share with you a recipe for a fun and refreshing version of this classic: the papaya daiquiri!

Papaya, not unlike the strawberry, banana, and more, is one of those fruits that works well in daiquiris (we’ll talk about other daiquiri fruit soon!). I must tell you that it can also contribute to salsas, salads, and more! But, well, we’re starting our papaya journey today with daiquiris. ¡Buen provecho! Enjoy!

Latin Twist: Papaya Daiquiri

Latin Twist: Papaya Daiquiri

One of the reasons why this is a great fiesta cocktail, is because you can make it ahead of time, and keep it in the freezer! For multiple guests, simply multiply the ingredients accordingly, and then taste, and as always, adjust!

Ingredients

  • 2 ounces light rum
  • 1 ounce fresh lime juice, plus 1 full-moon lime slice, for garnish
  • 1 teaspoon superfine sugar, or to taste
  • ¾ cup diced ripe papaya
  • ½ cup ice cubes

Instructions

  1. Combine all of the ingredients, except for the lime slice, in a blender, and process until smooth. Pour into a chilled wine glass, garnish with the lime slice, and serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://food.lohudblogs.com/2013/07/26/latin-twist-papaya-daiquiri/

 

Share.

About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

Leave A Reply