SERVES 2
I have vivid memories of childhood trips to my father’s native South Africa and the abundant and impressive variety of tropical fruit we feasted on there. Along with fresh guava, passion fruit, and mangos of all kinds, there was paw paw, or papaya, as we North Americans know it. While my family and friends devoured papaya’s sweet, coral flesh, I always steered clear. Like cilantro, this fruit is polarizing—you either love it or are utterly turned off by its aroma and taste. I was of the no-go mindset for most of my life, until my friend, Nilou Motamed, Food & Wine magazine’s former editor in chief, insisted I try this cocktail. The drink—a simple blend of papaya, a little honey, and a splash of rum and lime juice—completely transformed the flavor of the fruit from unappealing to floral and delicious and, as Nilou surmised, immediately won me over. Now I enjoy it often, and with an added bonus: It’s great without the booze, as a breakfast or anytime smoothie.
2 cups ice cubes, plus more for serving
2½ cups 1-inch cubes papaya (about 1 medium)
4 ounces (½ cup) light rum
1½ ounces (3 tablespoons) fresh lime juice
1 ounce (2 tablespoons) honey
2 lime wedges
Fill two highball glasses with ice. Combine the papaya, ice cubes, rum, lime juice, and honey in the jar of a blender. Blend on high until smooth, then pour into the highball glasses. Garnish with the lime wedges and serve.