Fresh Mexican Guava Juice (Jugo de Guayaba)

Name: Fresh Mexican Guava Juice (Jugo de Guayaba)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) ripe guavas, about 5 medium, rinsed, blossom ends trimmed, cut into quarters; 3 cups (720 ml) cold water, divided: 2 cups (480 ml) for blending, 1 cup (240 ml) for thinning; 2 tbsp (30 ml) fresh lime juice, from about 1 large lime, strained of seeds; 3 tbsp (38 g) granulated sugar, plus more to taste; fine salt, a tiny pinch, to taste (optional); 2 cups (300 g) ice cubes, for serving; 4 wedges (40 g) lime wedges, cut from 1 small lime, for garnish (optional)

From the MyKitchenBank Kitchen

A fragrant, rosy-pink jugo de guayaba made by blending ripe guavas with water and lime, then straining out the gritty seeds for a silky, refreshing drink.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 1 liter (4 cups, 4 servings)

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Steps

Before you start

Choose guavas that are fully ripe: yellow-green skin, slightly soft when pressed, and very fragrant. Hard guavas make a bland, chalky juice.
Chill the water (or plan to serve over ice) so the juice is cold when ready.
Guava seeds are very hard. Blend in short pulses and strain well rather than blending for a long time.
Have a fine-mesh sieve and a large bowl or pitcher ready before blending.

1
Prepare the guavas
- Rinse the guavas under cool running water, rubbing off any dirt.
- Trim off the dry blossom end at the bottom of each fruit, then cut each guava into quarters.
- Discard any bruised brown spots.
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Ready when: Fruit is quartered, with no brown or bruised areas.
Tip: The skin is edible and adds flavor and pink color, so there is no need to peel.
2
Juice the lime
- Roll the lime firmly on the counter, cut it in half, and squeeze 2 tablespoons (30 ml) of juice into a small cup, removing any seeds.
- Cut any leftover lime into 4 wedges for garnish if using.
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Ready when: You have 2 tablespoons of seed-free juice.
3
Blend with water
- Add the guava quarters, 2 cups (480 ml) of the cold water, the lime juice, and the sugar to the blender.
- Pulse 5 to 6 times in 1-second bursts, then blend on low for 20 to 30 seconds.
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Ready when: The mixture is thick, pink, and pulpy, with the fruit broken down but seeds still mostly whole.
Tip: Don't blend on high for long. It pulverizes the seeds, making the juice gritty and bitter.
4
Strain the juice
- Set the sieve over the bowl or pitcher.
- Pour in the blended mixture in two batches.
- Press and stir the pulp with a spatula against the mesh for about 1 minute per batch to extract all the liquid.
- Discard the seeds and dry pulp.
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Ready when: Only hard seeds and a dry, crumbly pulp remain in the sieve.
Tip: For a very smooth juice, strain a second time through the cleaned sieve.
5
Thin and season
- Stir the remaining 1 cup (240 ml) cold water into the strained juice.
- Taste, then add more sugar 1 teaspoon at a time, and a tiny pinch of salt if using, stirring until dissolved.
- The juice should taste sweet with a bright tang.
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Ready when: Juice is pourable like thin nectar and tastes balanced between sweet and tart.
Tip: Guava sweetness varies a lot, so always taste before serving.
6
Chill and serve
- Refrigerate the juice for at least 30 minutes.
- Stir well, since pulp settles.
- Fill 4 glasses with ice, pour in the juice, and garnish each with a lime wedge.
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Ready when: Juice is very cold to the touch of the pitcher.

Good to know

Tips

Ripe guavas should smell strongly floral; if they are firm, leave them at room temperature for 1 to 3 days until they soften.
Pink-fleshed guavas give a deeper color and sweeter flavor than white-fleshed ones; white ones may need a bit more sugar.
Add a pinch of salt or a dash of chili-lime seasoning for a typical Mexican twist.
Press the pulp rather than just letting it drip, since much of the flavor is in the thick pulp.

Make ahead

"Make the juice up to 1 day ahead and refrigerate in a covered pitcher. Add ice only when serving, and stir well before pouring."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: up to 2 days in a covered container; stir before serving as it separates. Freezer: up to 3 months in freezer-safe containers with 1 inch (2.5 cm) headspace; thaw overnight in the fridge and stir well. Serve cold; do not reheat."

Substitutions

granulated sugar → honey, agave syrup, or piloncillo syrup. Use about 2 tablespoons honey or agave; stir into the juice until fully dissolved.
fresh lime juice → fresh lemon juice. Use the same amount for a slightly softer tang.
cold water → cold milk for part of the water. Replace 1 cup of the thinning water with milk for a creamy licuado-style drink; drink within 1 day.
ripe guavas → unsweetened frozen guava pulp. Use about 2 cups (480 g) thawed pulp; no straining is needed if the pulp is seedless.