A rum fruit punch can be a sickly-sweet, cliché of an American tourist’s bad taste….or it can be a refreshing, tongue-tingling, splash of vacation in a glass. In this one, the tang of the passionfruit is tempered by the red, red sweetness of the watermelon. And passionfruit seeds, in case you didn’t know, are quite edible, with a lovely delicate crunch. Any rum would be good, but I prefer white rum with this one.
3 cups seeded, cubed watermelon
pulp (with seeds) from 2-3 passionfruits (about 1/2 cup)
1/4 cup pineapple juice
3/4 cup rum
1/8 teaspoon ground allspice
Purée all ingredients in blender or food processor. Pour over ice in tall glasses. Serve with an iced-tea spoon to stir up the passionfruit seeds.