AGBALUMO RUM COCKTAIL
Agbalumo Rum Cocktail
Agbalumo Rum Cocktail
From the Taste Tutor “Brown Drinks for Girls” Cocktail series. Let’s toast to agbalumo season! Agbalumo is a fruit found in Nigeria that brings back lots of childhood nostalgic feel goods!
Yield: 1 serving
PREP IT!
1 ounce Spiced rum
1 teaspoon Sugar, granulated
1 tablespoon Agbalumo puree, strained or with pulp (scroll down for how to puree)
7-8 cubes Dragon fruit, frozen
Crushed ice, to fill glass
Sprite
Mint, for garnish
MAKE IT!
You’ll need one rocks glass for the drink.
In a separate glass, add rum, sugar, and agbalumo puree. Stir until sugar is dissolved.
In your rocks glass, place dragon fruit cubes at the bottom. Top dragon fruit cubes with crushed ice to fill the glass.
Top ice with sprite almost to the top of the glass, leaving room for the agbalumo mixture.
Top the sprite with the agbalumo mixture. Garnish with mint and enjoy!
Tip: If you want a non-alcoholic version then omit the rum and replace with sprite.
Agbalumo Facts:
Common Name: Agbalumo (Yoruba), Udara/Udala (Igbo), African Star Apple (English)
Species: Chrysophyllum africanum
Origin: Native to West Africa, specifically Nigeria, Togo, Benin, and Ghana
Nutrition: Agbalumo is rich in vitamin C and antioxidants.
Pick: I ordered it from a restaurant in Houston that happened to have some they were shipping nationwide. Typically you’d get it from West African vendors or get it shipped directly from Nigeria to the purchaser when it is in season and happens to be on sale. The ones that fall from the trees rather than being plucked will give you the best flavor.
Clean: Be sure to clean off any of the white gummy substance on the outside of the fruit. I scraped it off the fruit under running water and then let them soak in a bath of vinegar water. Then I rinsed them off.
Cut: Cut it in half vertically or horizontally to expose the fruit or the seeds. Enjoy the pulp! The outer skin is tough.
Puree: Scrape out all the pulp and use it for your puree. I also pulled the pulp off the seeds to add to my puree since I didn’t have that many of them. You can strain the puree once you’ve blended it.
Storage: I stored the puree in the fridge and used it as needed for recipes.