Skip to content

Paraíso Tropical / Tropical Paradise, 1999

July 22, 2011
Guayaba Cover

by Del de la Cruz


Ijjász S., Emöke. Guayaba. Bogotá, Columbia : Panamericana Editorial, 1999. P. 22.


Guavas are an interesting little fruit that pack an intense blend of tart and sweetness.  They also give off an incredible aroma when bundled in a bag.  However, with all those hard tiny little seeds they can be quite a challenge to handle and eat by themselves. 

Fortunately, this recipe capitalizes on the convenience factor of canned guava juice, and you only need to slice up a few guavas to use as garnish.  The drink does take a good amount of time to make, but it is fairly simple, and tastes a little bit more exotic than your normal fruit drink.  It’s a perfect punch for your south Texas summer party.


Paraíso TropicalIngredients

2 cucharas de jengibre rallado
7 tazas de agua
1 taza de azúcar, o al gusto
2 ½ tazas de jugo de piña concentrado
2 ½ tazas de nectar de guayaba
2 ½ tazas de jugo de naranja
½ taza de jugo de limón
Rodajas de guayaba
Rodagas de limón
Ramitos de yerbabuena
Hielo

  1. Hervir el jengibre en 3 tazas de agua por 30 minutos. Enfriar y colar.
  2. Hervir el azucar en el resto de agua hasta obtener un almíbar.  Enfriar.
  3. Colocar ambos ingredients en un recipiente de vidrio, mezclar, incorporar los demás ingredients y servir en vasos con hielo, adornados con rodajas de fruta y ramitos de yerbabuena.
    12 porciones.

Tropical Paradise Prepared Drink

2 spoons of ginger root, grated
7 cups of water
1 cup of sugar
2 ½ cups of concentrated pineapple juice
2 ½ cups of guava nectar
2 ½ cups of orange juice
½ cup of lemon juice
Slices of guava
Slices of lemon
Sprigs of yerba buena
Ice

  1. Boil the grated ginger root in 3 cups of water for 30 minutes.  Cool, and strain.
  2. Boil the sugar in the rest of the water until it becomes syrup.  Cool.
  3. Combine these ingredients in a glass pitcher, stir, add-in the rest of the ingredients and serve in glasses garnished with fruit and a few sprigs of yerba buena.  Makes 12 servings.
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Culinary Curator

Being a Journal of Narratives and Discoveries

Feast of the Centuries

Cooking throughout the Ages

Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on History and Culture

What's Cookin' @ Special Collections?!

Special Collections @ Virginia Tech Culinary History Blog

%d bloggers like this: