Raise your glass to toast the warm summer weather with a tropical papaya margarita. June is national papaya month and what better way to kick off the summer season and July 4th than with a refreshing margarita. Made with fresh papaya, in a salty, chile powder-rimmed glass this sweet margarita has all the flavor of fresh papaya topped with limón y chile. Unlike many fruits with seeds, papaya seeds are completely edible, although not as sweet as the papaya. For this margarita, I’ve removed the seeds from the papaya, but if you’d like to add a light, peppery kick to your margarita feel free to add the seeds.