This past spring, I went to Anguilla – a gorgeously underdeveloped Caribbean island a ferry ride away from the tourist hell of St. Maarten. With clear ocean waters and white sand beaches, Anguilla is truly paradise. The locals are very hospitable and great hosts. Anguilla is also a foodie destination with its finger-licking roadside barbecues (go to Ken’s) on Fridays and Saturdays, stunning beachside dining (go to Mangos, Gwen’s, Smokey’s), and high-class restos (Veya).
Regardless of the island, what does everyone drink in the Caribbean? Why, rum punch of course! Unfortunately, I cannot drink alcohol without dire consequences and become a big fan of the fruit punch (go to Johnnos!). Ever since then, I’ve been quenching my thirst with Hawaiian Punch back on the mainland.
Hawaiian Punch is owned by the Dr. Pepper Snapple company (how fitting! my favorite soda), but, like Dr. Pepper, Hawaiian Punch is made with high fructose corn syrup. (Dr. Pepper can be ordered with sugar from a single Texas bottler)
Given that Snapple recently started using real sugar again and abiding by its “all-natural” slogan, let’s hope that one day this high fructose corn syrup trend will be reversed for good. Nowadays, Hawaiian Punch comes in various fruit flavors and colors like Orange Ocean and Berry Blue Typhoon.
Originally, Hawaiian Punch was composed of 7 fruit flavors: apple, apricot, guava, orange, papaya, passion fruit, and pineapple. Ah, the good ol’ days. I have fond memories of Hawaiian Punch juice boxes – those are squat suckers.
For all others that are voyaging through the Caribbean – this is your worst nightmare: