Grilled Papaya Caipirinha

Grilled Papaya Caipirinha


  • 1 papaya, peeled and cut in 1-inch slices, seeds saved for garnish
  • 2 tablespoons extra-virgin olive oil, for brushing
  • 1 lime, cut into 8 pieces
  • 2 tablespoons raw sugar
  • Crushed ice
  • 2 ounces cachaca
  • Mint sprig
  • Papaya seeds

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Preheat a grill to high. Brush the papaya slices with olive oil and put on the grill. Grill for 3 minutes per side and then transfer to a cutting board. Cut the papaya into large chunks. Fill 2 bucket glasses each with 4 pieces of lime, grilled papaya chunks, 1 tablespoon of raw sugar, and muddle the ingredients. Wrap whole ice cubes in a kitchen towel and pound the ice with a rolling pin, cocktail muddler, or heavy pan to create crushed ice. Fill the glasses with crushed ice and add 1-ounce of cachaca to each glass. Using a bar spoon, give all ingredients a few spins and add additional crushed ice. Garnish each drink with 1 slice of grilled papaya, a mint sprig, and several papaya seeds.