Photo by Leslie Limón 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.
Ingredients
- 2 tablespoons powdered chile & lime seasoning salt
- 2 cups fresh papaya peeled, seeded, and diced
- 2/3 cup fresh lime juice
- 2/3 cup simple syrup
- 1¼ tequila reposado
- 1/3 cup orange liqueur
- ice
- Lime wedges
Directions
- Moisten rims of 4 glasses with lime wedges. Dip moistened rims in the chile-lime seasoning salt. Chill glasses in freezer until ready to serve.
- Puree the papaya with the lime juice and simple syrup in a blender or food processor until smooth. Pour papaya puree into a 2-quart pitcher. Stir in the tequila and orange liqueur. Serve over ice in chile powder-rimmed glasses.
- Garnish papaya margaritas with lime wedges. Cheers!
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