Commercially-prepared guyabano juice is widely available at Asian supermarkets in my area. They are reasonably priced at about .80 cents per 8-ounce can and taste-wise, are pretty satisfactory. But if you ever had the pleasure of homemade guyabano juice, you know there is no comparison. While it may require a little more work than simply popping a can, making your own juice is really easy. I had to go through quite a few seeds to get to the precious fruit flesh but one sip of the tangy, milky concoction and it was all worth the effort. It’s libation at its best!
- 1 large (about 1 pound) soft yet firm guyabano fruit
- 3 cups of water
- 2 tablespoons sugar
- juice of 1 lime
- Wash guyabano under cold running water. With a small knife, peel skin. Cut into half and remove the middle rind. Remove seeds from the flesh and discard.
- In a blender, combine the seeded flesh and 2 cups of the water. Process until pureed. In a fine-mesh strainer, strain blended fruit and the remaining 1 cup water to remove fruit fibers.
- Add sugar and lime juice and stir until blended.
- Refrigerate to chill or serve cold over ice.