Central America and the Caribbean are known for their exotic fruits: passion fruit, papaya, mango, guava, and prickly pear to name a few. Most of these fruits are readily available in your local grocery store. An easy way these fruits are commonly used (and enjoyed!) in Central America is in the form of juice! Simply cut up or scoop out a fruit, place in a blender, add water and a little bit of sugar. Blend for 15-20 seconds. Serve juice chilled but not on ice. Ice in Central American countries is often not safe to drink, so juice is often served chilled or just at room temperature (which takes a little getting used to….. pulpy room temperature juice!)
A few tips for making juice:
Use approximately 1 cup of water for every 1/2 cup of fruit.
Add sugar to taste. The amount of sugar needed will vary depending on the acidity of the fruit being used. Start with a little and add as needed.
Fruits with seeds will need to be strained. Pulpy fruits don’t strain well.
You may substitute milk or coconut milk in part or in whole for the water.
If making for a class, serve in 3 oz. plastic cups. One full blender will serve approximately 50 students.
What you will need:
- 4 cups fruit of choice, such as mango and papaya
- 4 cups water with sugar to taste OR 2 cups each of coconut milk and orange juice
Blend 30-60 seconds until fruit is fully pureed.
Broaden your scope beyond traditional orange juice and savor the fresh flavors of these unique Latin American fruits!
