What is Taiwanese papaya milk, bubble tea’s quirky sidekick?
- Boba might be Taiwan’s most famous cultural export, but there’s one drink that says even more about the island’s history and unique climate
- Topped with a slight froth, papaya milk is creamy, mildly sweet and refreshing to its fans, while others might find it pungent and intolerable
Found in cafes across Taiwan, papaya milk is like the wayward cousin to its more famous counterpart, bubble tea.
Topped with a slight froth, this creamy, mildly sweet drink is a refreshing treat. While those who relish the floral fragrance of papaya would love the combination, others might find it pungent and intolerable.
In Taiwan, papaya milk has long been a staple, its origins tied to the island’s geographic location as well as agricultural and industrial development in the 1970s.
The drink’s uniqueness lies in the combination of fresh papaya and milk. At first glance, it doesn’t sound all that impressive — until you realise the two ingredients thrive in vastly different environments.
As a tropical fruit, papaya relies on plenty of sunlight all year round, while dairy survives best in temperate climates.
Taiwan, despite its small size, has both.
Huang Yan-xiang, 24, grew up in Pingtung, a southern county known for its warm climate. Some of Taiwan’s biggest papaya plantations can be found in Pingtung, where ample sunlight has enriched the local harvest of sweet red papayas.
