Caribbean Paw Paw Punch Recipe

This creamy Caribbean paw paw punch is made by blending ripe pawpaw (papaya) with milk, condensed milk, and a few dashes of Angostura bitters. It’s an easy fruit drink that can be made ahead and chilled until you’re ready to serve.

In the Caribbean, we have a knack for turning all kinds of fruits and vegetables into delicious drinks. Mango, soursop, carrots, beets, pumpkin, and of course, pawpaw can all find their way into a punch.

Pawpaw, also known as papaya, has a naturally sweet flavor and a soft texture when ripe, making it perfect for blending with milk. This paw paw punch is one I remember from home, made simply with ripe fruit, milk, condensed milk, water, and bitters.

You can enjoy it as is, add banana or lime essence for a little extra flavor, or blend in some ice cream for a thicker, smoothie-style drink.

What is paw paw punch?

Paw paw punch is a creamy Caribbean fruit drink made by blending ripe pawpaw with milk, sweetener, water, and bitters. Pawpaw is also known as papaya, so you may also hear this drink called papaya punch.

For the best flavor, use a ripe pawpaw that feels soft when gently pressed. As the fruit ripens, it becomes sweeter and softer, making it easy to blend into a smooth drink.

Pawpaw is used in other Caribbean recipes too. In Tobago, we also use it to make pawpaw balls, a traditional sweet made from the fruit.

How to make paw paw punch

Ingredients and their uses

• Ripe pawpaw (papaya): Use a ripe pawpaw that feels soft when gently pressed. The sweetness of the fruit will also determine how much condensed milk you need.
• Evaporated or whole milk: Either works for giving the punch its creamy consistency.
• Condensed milk: Adds sweetness and extra creaminess. Start with a little and adjust to taste depending on the sweetness of your pawpaw.
• Water: Helps thin the punch to the consistency you prefer.
• Angostura bitters: A few dashes add that familiar Caribbean punch flavor.
• Banana or lime essence (optional): Add a little if you want another layer of flavor.

Instructions

1. Prepare the pawpaw. Peel the ripe pawpaw, remove the seeds, and cut the fruit into pieces.

2. Add everything to the blender. Add the pawpaw, milk, water, and Angostura bitters to a blender. Add banana or lime essence here if using.

3. Blend until smooth. Blend until the pawpaw is completely broken down and the drink is smooth and creamy.

4. Sweeten to taste. Add condensed milk and blend again. I usually use about 2 tablespoons, but the amount you need will depend on how sweet your pawpaw is.
5. Adjust and chill. Add a little more water if you prefer a thinner punch. Refrigerate until chilled, then stir and serve.

Tips for the best pawpaw punch

• Start with ripe pawpaw. The fruit should feel soft when gently pressed. A ripe, naturally sweet pawpaw will give you the best flavor and may also mean you need less condensed milk.
• Sweeten after blending. Taste the blended pawpaw and milk before adding all your condensed milk. Some pawpaws are much sweeter than others.
• Adjust the consistency. Add a little more water if the punch is thicker than you like.
• Add a little essence. Banana or lime essence can be added for another layer of flavor.
• Make it thicker with ice cream. Blend in a scoop of ice cream for a richer, thicker, smoothie-style pawpaw drink.

How to store paw paw punch

Store leftover paw paw punch in a covered container in the refrigerator for up to 2 days. I find that the drink can start to develop a bitter taste if it sits much longer, so I prefer to enjoy it within that time.

Give the punch a good stir before serving, as it may separate slightly while sitting in the refrigerator.

Frequently Asked Questions

More Caribbean Punch Recipes

• Carrot Punch
• Pumpkin Punch
• Peanut Punch
• Beet punch

Recipe