Guava’s Cool Quench
Words: Sarita Urupongsa
The guava fruit made its way to Thailand courtesy of Portuguese traders some 300 years the story goes, and remains a popular fruit. Nowadays “farang” in Thai can refer to the crisp fruit with a white pulp and small, yellow seeds or a Caucasian foreigner as the fruit earned the name from the belief that it had been brought to Thailand by them. This summer, a glass of refreshing guava juice is also a good way to boost one’s energy and alleviate the heat. Many types of guava are available in the market, ranging from Gim Ju, Khi Nok (or pink guavas), the rounder Sali and Paen Si Thong. Rich in useful nutrients like vitamin C and minerals as well as fibre, the guava is affordable and easy to find. Some Thai people prefer a guava drink for its convenient consumption, and it’s really a easy drink to make.
- 1 ripe guava
- 1 tablespoon of honey
- A dash of salt
- Ice cubes
- Select a ripe guava. This is noticeable by its softness when pressed; the softer it is, the sweeter the taste will be.
- Clean the fruit and its skin well, cut it open and remove the seeds.
- Cut the fruit into smaller dice-like pieces and put them in a blender.
- Once blended, filter out any chunks and seeds, and season the juice with honey and a bit of salt.
- Complete it with some ice for a cool, refreshing guava drink!