Guava is a strange fruit to eat in October, but I think it’s worth mentioning since I somehow came upon some fresh, local guava at the farmer’s market. Hence, this celebratory post. A drink to the unusual finds at the market!
So what’s up with the guavas? Honestly, I don’t’ know why they were there, because they disappeared immediately. I haven’t seen any since so I’m glad I decided to float them in some icy vodka. It was delightful because it’s practically summer here. I think the phrase I’ve been using is - hot as hell. As for fruits and vegetables, I can still buy tomatoes, okras, watermelons, corn. . . if I wasn’t a professional pumpkin hunter, I would think it’s some kind of a loopy time warp into seasonal dimensions unknown to man. Maybe it should bear a name like SumFal or Autummer: hot days and cool evenings, with a pinch of pumpkin spice and tropical cocktails.
If you happen to find yourself in the possession of fresh guavas any time of the year, you should try this cocktail. You’ll only need 2 guavas (very aromatic, ripe ones). I’m not sure what people do with their guavas, but this got me pretty satisfied.
To make guava smash:
2 pink guavas
1 pink grapefruit
cold sparkling water
sugar, simple syrup (optional)
lime slices (garnish)
+ Chill your glasses with ice cubes as you make your drink.
+ Remove the guava flesh by halving the fruit and scooping it out with a spoon. Add this to your jar or tumbler. To the guavas, add the juice of a freshly squeezed pink grapefruit, half cup of crushed ice, 1 shot of chilled vodka. Smash it to bits using a wooden spoon or pestle. It’s a fun sloppy mess. If your drink is too sweet, balance it with a squeeze of lime juice.
+ Strain the water from your glass reserving a cube or two of ice. Use lime juice to wet the edges and dip it in sugar. Strain* your guava and grapefruit juice concoction into your glasses and top with sparkling water. Garnish with lime slices.
*I drink mine with the seeds and all – I’m a textured drinker.