Lilikoi Margarita with Li Hing Mui

Happy National Margarita Day! Well naturally, there’s an entire day dedicated  to sipping a cocktail. You would think it would be around Cinco de Mayo, yes? And a lot of people thought it was just yesterday, but no it’s actually today. Which means, a lot of people like Margaritas and therefore we should share them every day.

Lilikoi Margarita with Li Hing Mui via

I have been in love with lilikoi recently and thanks to Melissa’s Produce for sending me a few last week! I have already made lilikoi cheesecake with them and had a few leftover to make something intoxicating, such as this lilikoi margarita! The day before I shot these photos, I scooped out the flesh to save and threw away the shells, which I am slightly regretting because I think a photo of the whole fruit would look beautiful along side this drink. And as I’ve mentioned before, if you can’t find lilikoi fruit also called passion fruit, many Hispanic markets sell the pulp frozen under their Goya brand.

Lilikoi Margarita with Li Hing Mui via

To celebrate this momentous occasion, a few bloggy friends got together and made all sorts of Margarita inspired treats. Everything from the traditional cocktails to desserts to entrees. I really wish we were celebrating in person and not just “virtually”, but testing margaritas never hurt anybody!

So, li hung mui. A few people have asked what this is. I usually only find it in Hawaii and grew up “sucking” on li hung mui seeds all through high school. Basically it is dried plum. You can buy them as seeds in a bag and salt, sugar and sometimes food coloring is added. It’s salty, sweet, tangy and can be an acquired taste. You can also find it as a powder or coated on dried fruit, such as mango. When our friend from Hawaii visited us recently, he bought me a few bags of the powder which came in perfect for the rim. It is a strong, salty sweet taste so a little goes a long way.

Lilikoi Margarita with Li Hing Mui

5 minutes

5 minutes

Yield: 1 Margarita


  • 3/4 oz Grand Marnier
  • 1 oz Triple sec
  • 1oz Tequila
  • 1/4cup lilikoi purée
  • 1Tb simple syrup (or ginger syrup recipe here)
  • Ice
  • Li hing mui powder, for rim
  • Orange and lime slices/wedges, for garnish


  1. Begin by rimming your glass with a lime or orange wedge. I do this holding the glass upside down so there's no dripping. Then rim the edge of the glass with li hing mui powder. Fill with ice.
  2. In a shaker, add everything except the li hing mui and garnish. Shake vigorously and pour into prepared glass.
  3. Garnish with more lilikoi pulp, if desired and orange and lime slices.

Lilikoi Margarita with Li Hing Mui via

Check out what everyone else made to celebrate National Margarita Day!



Margarita Bites:


    • SamanthaSamantha says

      Thank you so much Lauren! They are also called passion fruit and you can find the pulp frozen in most Hispanic markets if you can’t find the fruit!

  1. says

    Sam, your drink and photos are absolutely GAW-GEOUS! I’ve never been able to photograph drinks this beautifully. I need to learn your secrets! I also need a pitcher of this drink! I think Chinese people have dried plum that’s very similar to li hung mui. It sounds just like our version, it’s dried up and is salty/sour/sweet. I loved it as a kid.

    • SamanthaSamantha says

      Yes it does sound the same! salty/sweet/sour kinda thing…love it!! And honestly…I just get lucky with the photos thing!!..for real lol

  2. says

    Thanks for your comment on my passionfruit martini – glad I discovered your blog! Have some catching to do. Love this cocktail – pinning and planning to make ASAP!


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