A Pre-Vacation Libation

With less than a week til I’m in Key West, I have some work to do – packing. It’s hard to pack for a beach vacation when the temperatures outside conjure up images of tundra rather than tiki bars, so I blended up a tropical cocktail to get myself in the spirit. After all, it’s easier to decide which outfits look best over a bikini when you’re sipping a cold concoction of rum and exotic fruit!

To make an authentic tropical drink, I used frozen naranjilla pulp. Naranjilla is a fruit native to Ecuador that is easily grown from seed in South Florida. The frozen pulp can be found in Latino markets and some grocery stores that have a significant Latino/Caribbean customer base. The pulp is olive green and tastes like a citrusy pineapple with a hint of strawberry. Your cocktail will look like split pea soup, but who cares???


Naranjilla and Coconut Cocktail

14 oz. frozen naranjilla pulp*
32 oz. chilled coconut water
8 oz. dark rum

Thaw the naranjilla pulp for 10-15 minutes, or until you are able to chop it into chunks.

Chop the frozen naranjilla into one-inch chunks and place the chunks in a blender, along with the coconut water and the rum.  Blend, then divide evenly among four chilled cocktail glasses.

* If you cannot locate naranjilla pulp, substitute 8 oz. pineapple juice, ½ cup pineapple chunks, 6 oz. orange juice, and ¼ c. sliced strawberries.