Last week, I made guava puree from fresh guavas that I had found at the market and made guava quesadillas. I had plenty of puree leftover and promised you a guava cocktail. So now I’m delivering.
Guava puree makes for a complexly flavored drink, but also a sweet drink. So, if you prefer your drinks less sweet, you may want to cut back on the guava. Increasing the amount of rum—as good as that sounds—won’t cut the sweetness—it will just make a really strong drink!
I had purchased (unknowingly) white guavas instead of pink ones. If you get white guavas, you might want to throw in a bit of grenadine for a deliciously red color. The pictures you see here were taken before the grenadine. I stirred some in later and decided that I liked it, but it was too late for photos.
So, while the summer is hanging on by thread and guavas are still appearing at the market, grab some and try this drink. For the rest of the year, use guava paste, which I discuss HERE.
2/3 cup guava puree
½ cup spiced rum
¼ cup freshly squeezed orange juice
1 teaspoon grenadine
Garnish: orange slices and/or mint sprigs
Place all the ingredients in a blender, along with a few ice cubes. Blend until smooth. Pour into 2 glasses and garnish with an orange slice and/or a sprig of mint.
Makes 2 cocktails.
Oh, my peeps, do I have a great recipe for you this week. I saw these beautiful Mexican guavas at the store and picked up a carton. I’m a big fan of guava and knew that I could do quite a few things with them.
First, I decided to make a puree and I would go from there. When I cut them open, I was surprised to find that they were white guavas rather than the pink ones that we most often think of. They’re delicious, just not as pretty. But that’s okay.
I also happened to have some queso fresco on hand, which I’d purchased for another recipe. Queso fresco—literally, “fresh cheese”—is like a feta cheese in flavor and texture, but it’s much milder, and it’s used frequently in Latin American cuisines. You can find it in Latin American markets, or supermarkets that have a decent cheese selection. If you can’t find it, any crumbly feta-like cheese will do.
Oh, and I also had blue corn tortillas. My decision was easy. I would make guava quesadillas. They require so few ingredients, yet guava quesadillas are so flavor-packed and really fun to eat. The sweetness of the guava is offset by the saltiness of the cheese, so you can actually have them as part of a meal, a snack, or dessert. And you can add whatever toppings you like: salsa, guacamole, hot sauce. It all works. Continue reading →