Guava Pineapple Juice
Guava is the quiet one in the fruit bowl, and I think that's why it took me so long to actually juice one. Cut it open and the kitchen smells like the inside of a tropical greenhouse, and the flesh is thick enough that the juicer fights you for it. Pineapple sorts that out. It brings enough water to loosen the guava and just enough sharpness to stop the glass tasting flat. Two guavas and a quarter of a pineapple is all it takes, and you end up with around 250mg of vitamin C a glass, which is well past what you need in a day.
Equipment
- Juicer the quickest route if you already have one
- Budget cold press juicer worth it if guava is going to become a regular thing
- High-speed blender for the blender method
- Budget blender works fine, just blend a little longer
- Nut milk bag for catching the hard guava seeds
Ingredients
Fruit
- 2 ripe guavas about 170g of flesh. Pink-fleshed ones give the softer, sweeter juice
- 0.25 pineapple about 230g peeled flesh
- 60 ml cold water blender method only
- ice cubes to serve
Instructions
Juicer method
- Rinse the guavas, cut off the stalk ends and quarter them. Leave the skin on and keep the seeds in.
- Top and tail the pineapple, cut away the skin and the eyes, then cut the flesh into strips that fit your feed chute.
- Feed the guava and pineapple through the juicer, alternating pieces so the pineapple's moisture helps push the dense guava through.
- Stir the juice, then strain it through a fine sieve or a nut milk bag. Guava seeds are hard and they will slip through a wide-mesh machine.
- Pour into two glasses over ice and drink it straight away.
Blender method
- Scoop the guava flesh away from the skin into the blender, seeds and all. Cut the pineapple into chunks and add it too.
- Pour in 60ml of cold water. Guava pulp is dense and the blades need the liquid to get it moving.
- Blend on high for 45 to 60 seconds until it is completely smooth.
- Strain through a nut milk bag or a fine sieve into a jug, pressing the pulp with the back of a spoon to get all the juice out.
- Pour into two glasses over ice.
Notes
Pink guavas give you the prettiest glass, but white-fleshed ones taste just as good. If your guavas are still firm, leave them on the counter for a day or two until they give slightly when pressed. Ripe guava smells sweet and floral before you cut into it.
Nutrition
Calories: 128kcalCarbohydrates: 30gProtein: 2.6gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 465mgFiber: 6.5gSugar: 20gVitamin A: 300IUVitamin C: 250mgCalcium: 30mgIron: 0.4mg
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