How to Juice Pink Guava (Guayaba)
Guayaba, or guava in English, is native to South and Central America and is easily found everywhere here in the capital. It’s nutritional value is beyond the roof. If you would compare it to the same amount of pineapple, guava has three times the protein and four times the fiber. While pineapples provides 131% of the daily value of vitamin C in a serving, guavas offer 628%. Take that pineapple!
In addition to its high fiber content and it bacteria fighting Vitamin C, it also contains Vitamin A, and lycopene, which helps protect the skin against UV rays and prostate cancer.
As you know, I find the best fruits for juicing to be not the most beautiful, as the ripest and sweetest are usually a bit bruised and browned. Hence here in Colombia, they are always in the discount aisle! Now don’t get me wrong, fruits and veggies are far from expensive in Colombia, in fact they are dirt cheap, but I still like the feeling of getting a good bargain! Says the American in me…
So anyways, this week I lucked out on this sweet deal and picked up a pack of strawberry guava. The last time I tasted guava was in Miami, inside flaky Cuban pastries in the form of a thin coat of rich smelling marmalade.
Back to the juicing: I picked up about 10 pieces of fruit for $1,000…Yes that’s right, $.40 USD. This is a ridiculously glorious moment for me. I take home my lovely bunch and start cutting up the fruit. Just as I expected, the deliciously intoxicating smell fills my senses. The fruit was ripe and soft, the thin skin tore easily. It was a perfect love affair. I slice each fruit in half and I am pleased to see the beautiful deep rosy flesh. I took a spoon and started scooping the pulp into my blender. I added a lot of water because as the fruit is dense, I didn’t want to end up with purée. After blending and straining, I got the smoothest rich smelling nectar, I was convinced this must be a fruit of the gods. THANK YOU COLOMBIA!
RECIPE FOR 1.5 LITERS OF NECTAR
- 10 Mature Guavas
- Slice open the 10 fruits and scoop out the pulp with a spoon directly into the blender.
- Add enough water to cover 2 inches above the pulp.
- Blend no more than 15 seconds
- Strain into container, revolving it with a spoon to separate the pulp from the seed.
- Repeat until you have strained the entire mixture and enjoy!
I don’t add any sugar as a guava is sweet enough to my taste, but you’re more than welcome to add a spoonful or two according to your preferences.