Frozen Papaya Rum – Shrimp Festival cocktail Delights

frozen-papaya-rumRemember the Macarena? Well, the Philippines created a craze last year with the ‘Papaya’. The dance craze has simple steps‚ little clap clap,  a little shuffle shuffle and point your fingers in the air! Everybody and their grandmother seemed to catch on.

It began as a gimmick on the Philippines T.V. show “Are You Game”, where a correct answer may signal the whole audience to stand up and dance.

The show’s TV Host, Edu Manzano said that the craze reflected Filipinos’ fun-loving attitude despite political turmoil, economic strains, and natural disasters. Check it out, watch the video.

Originally from southern MexicoCentral America and northern South America, the papaya is now cultivated in most countries with a tropical climate, such as BrazilIndiaSouth AfricaSri Lanka, and the Philippines.

The ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews.

The black seeds are edible and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper. In some parts of Asia the young leaves of papaya are steamed and eaten like spinach.

Makes 1 serving

3 ounces light rum
1 ounce coconut rum
Juice of 1/2 lime
3/4 cup chopped ripe papaya
1 teaspoon superfine sugar, or to taste
1 cup ice cubes
2 slices star fruit, for garnish


Combine all of the ingredients except the ice cubes and star fruit in a blender and process until smooth.
Add the ice cubes and blend again.
Pour into chilled margarita or cocktail glasses and garnish with the star fruit.

Serve immediately

1 Comment

  1. Malibu rum

    Thanks for the recipe mate!

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