Passionfruit Papaya Sunrise With A Pineapple Twist

Passionfruit Papaya Sunrise With A Pineapple Twist

Layered tropical juices settle into a sunrise gradient, bright and tangy in every sip.

Total 10 min Makes 1 serving Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Fresh papaya and pineapple blend into a silky base while passionfruit pulp and grenadine create a sinking sunrise effect in the glass. Serve this chilled, non-alcoholic cooler at brunch or as a refreshing afternoon pick-me-up. A squeeze of lime balances the sweetness and keeps the fruit flavors vivid.

Ingredients

  • 1/2 cup papaya, peeled, seeded, and cubed
  • 1/2 cup pineapple juice
  • 2 tablespoons passionfruit pulp, fresh or thawed from frozen
  • 1 tablespoon grenadine
  • 1 tablespoon fresh lime juice
  • 1/2 cup ice cubes
  • 1 pineapple wedge, for garnish
  • 1 maraschino cherry, for garnish

Method

  1. In a blender, combine the papaya, pineapple juice, and lime juice. Blend on high until smooth, about 30 seconds.

  2. Fill a tall glass with the ice cubes.

  3. Pour the papaya-pineapple mixture over the ice, filling the glass about three-quarters full.

  4. Slowly spoon the passionfruit pulp over the top so it floats and begins to settle through the drink.

  5. Drizzle the grenadine down the inside edge of the glass; let it sink to the bottom to create a sunrise gradient. Do not stir.

  6. Garnish with the pineapple wedge and maraschino cherry on the rim or a cocktail pick. Serve immediately with a straw.

Rate this recipe

★ 4.3 (1)

Passionfruit Papaya Sunrise With A Pineapple Twist

Fresh papaya and pineapple blend into a silky base while passionfruit pulp and grenadine create a sinking sunrise effect in the glass. Serve this chilled, non-alcoholic cooler at brunch or as a refreshing afternoon pick-me-up. A squeeze of lime balances the sweetness and keeps the fruit flavors vivid.

10 min 1 serving 165 cal

Ingredients

  • 1/2 cup papaya, peeled, seeded, and cubed
  • 1/2 cup pineapple juice
  • 2 tablespoons passionfruit pulp, fresh or thawed from frozen
  • 1 tablespoon grenadine
  • 1 tablespoon fresh lime juice
  • 1/2 cup ice cubes
  • 1 pineapple wedge, for garnish
  • 1 maraschino cherry, for garnish

Method

  1. 1

    In a blender, combine the papaya, pineapple juice, and lime juice. Blend on high until smooth, about 30 seconds.

  2. 2

    Fill a tall glass with the ice cubes.

  3. 3

    Pour the papaya-pineapple mixture over the ice, filling the glass about three-quarters full.

  4. 4

    Slowly spoon the passionfruit pulp over the top so it floats and begins to settle through the drink.

  5. 5

    Drizzle the grenadine down the inside edge of the glass; let it sink to the bottom to create a sunrise gradient. Do not stir.

  6. 6

    Garnish with the pineapple wedge and maraschino cherry on the rim or a cocktail pick. Serve immediately with a straw.