Summertime refreshers from south of the border: healthy, fruity coolers translate well.

Ninety-five-degree heat; stifling, dusty breezes; jostling crowds feverish with activity for a few pesos south of the border you can escape it all with a sparkling melon licuado. Or a honey papaya licuado, if you prefer.

Down Mexico way, fruit frappes, called licuados, and aquas frescas, icy, fruity refreshers, captivate with vibrant tropical flavors. And they're sold just about everywhere, from the tiny one-cart street vendors to the slick neon-signed franchised shops much like Orange Julius in the United States.

Most common of these fruit coolers are the ubiquitous banana and papaya. Papaya licuados, with their tropical scent and frothy, peachy hue, mixed with banana or on their own, are certain to rejuvenate you on a balmy afternoon.

Besides papaya and banana, licuado shops will tempt you with blushing mango, goiyaba (with its heady, sweetly seductive bouquet), melon, pineapple, and even carrot. Veggie lovers might like to sample the whimsically named "Vampiro," whose vibrant ruby tint comes from beets, blended with healthy doses of carrot, celery, and orange.

Aquas frescas, meanwhile, are on the lighter side. Aromatic flowers or fruit juice and pulp are blended with water, lightly sweetened, and served over chunks of ice. They're refreshing as no soda pop could ever hope to be.

In addition, several Mexican aquas frescas are concocted from cooked grains and seeds, such as milky-white horchata, made from rice and sometimes melon seeds. Similar is cebada, an earthy-flavored drink made from barley.

Closer to home, you can bring the taste of the tropics to you. Why not try these easy-to-prepare warm-weather quenchers in the Mexican tradition?

* Minty Watermelon Cooler

A twist of mint invigorates this frosty pink cooler.

6 cups watermelon, seeded and cut
in 1-inch cubes (about 4 pounds
with rind)
1 cup fresh mint leaves, loosely packed
1 cup boiling water
1/2 cup yogurt (plain, low-fat)
watermelon balls on skewers
or wedges, dipped in finely
minced mint for garnish

Prepare watermelon and spread on cookie sheet and place in freezer until frozen (1 to 2 hours). Meanwhile, place mint leaves in a bowl and pour boiling water over them. Cover and let steep 10 minutes. Drain mint leaves and place reserved liquid in refrigerator to chill. Discard leaves. Place frozen watermelon cubes in blender with cool mint liquid and yogurt. Blend on highest speed until smooth (about 15 seconds). Serve in tall glasses garnished with skewered watermelon balls or wedges. Makes six servings.

* Peach Flamingo

Tropical colors soothe the eye in this dreamy frozen fruit cocktail.

4 cups pitted peaches,
diced (about two large)
1 cup sweet cherries, pitted
2 cups milk
3 T. honey
1/4 t. almond extract
2 cups ice

Combine all ingredients in a blender and blend on highest speed until smooth (about 30 seconds). Serve immediately in cold goblets, garnished with peach slices and cherries on picks. Makes six servings.

* Pineapple Tangerine "Margarita"

Mexican fresh fruit cocktails are sprinkled with chili powder and lime. Here we use green chilies for the same zesty kick.

6 tangerines, tangelos, or
mandarin oranges
2 cups fresh pineapple cubes,
tightly packed (about half of a
large pineapple), or canned
pineapple chunks
2 T. honey
1 t. lime juice
2 cups ice cubes
1/8 t. green chilies, minced
(optional)
1 pinch salt lime juice and sugar
for dipping glasses
pineapple wedges for garnish

Juice tangerines. You should have about 1 3/4 cups juice. Place in blender with pineapple, honey, lime juice, ice cubes, chilies if desired, and salt. Blend on highest speed until smooth (about 30 seconds). Place 1 tablespoon lime juice in a small, rimmed plate. Place 1 tablespoon sugar in another. Dip goblet rims first in lime juice, then sugar. Serve "margaritas" in goblets garnished with pineapple wedges. Makes six servings.

* Vampiro

Brilliant, and healthy, too!

1 cup raw beets, chopped, unpeeled
1 cup pineapple chunks
1 cup carrots, chopped
1/2 cup celery, diced
2 cups pineapple orange juice
3-4 T. honey

In blender, puree all ingredients until smooth, about 1 minute on highest speed. Strain through fine-mesh sieve. Serve over ice.

* Pina Colada Licuado

Fresh coconut adds super-fresh coconut taste. All you need is a tropical beach!

1 small coconut
1 cup milk
1/4 cup honey
2 cups pineapple chunks with juice,
or about half of a large
fresh pineapple
1/4 t. coconut extract
2 cups ice

Puncture eyes of coconut with an ice pick; pour out "milk" and place in blender. Crack coconut around its middle and remove shell. With a vegetable peeler, peel brown layer from meat. Roughly chop meat and add to blender with the milk. Blend on high speed to liquefy, about 1 minute. Strain through a fine-mesh sieve, pressing liquid out of pulp. Squeeze remaining liquid from pulp by hand. Rinse blender jar. Return coconut milk to blender and add remaining ingredients. Blend on highest speed until smooth, about 30 seconds. Serve immediately in large frosty glasses, garnished with paper umbrellas. Makes six servings.

* White Melon Icee

Fragrant melon cools and soothes in this arctic-white smoothie.

4-5 cups honeydew melon, coarsely
chopped (about 2 1/2 pounds
with rind)
1 cup pear nectar
2 T. honey
2 cups ice

Puree all ingredients in blender on highest speed until smooth. Serve immediately, garnished with melon balls on skewers. Makes six servings.

Christine Day is a freelance writer living in Santa Rosa, California.