Summer is in full swing now. There’s no turning back, only moving forward and enjoying what the summer season has to offer. That means the year is already halfway through!
My palate has been re-awakened with a flavor I haven’t had since I was still a kid in grade school. Now my mind is all a buzz to incorporate my rediscovered childhood love, Guava. I’ve never actually tasted a real guava fruit, yet. But I have always loved the nectar/juice and can’t wait to incorporate the guava flavor into future posts. Since I could only get my hands on the nectar right now, I’m using it in this frosty, tropical and summery smoothie…
Several weekends ago, we were out of town for a couple of days for some change of scenery and a birthday dinner for my Mom at one of our favorite restaurants. My sister flew in all the way from Denver, Colorado, to enjoy some HOT weather and join the festivities (my other lovely sister was not able to join, but she, her Hubbs and my nephew did us a huge kindness by watching our Cody).
The dinner was so amazing that all of us practically licked our plates clean…and that says alot! While the dinner and dining experience is always memorable, not only because of the ambiance, Chef and company shared with – this evening ended on a high note with a dessert made light and fluffy with guava. It was fantastic and I’ve had guava bent on my mind since.
Fast forward to the present. Guava is not as easy to find in Southern California. Maybe I need to make a trip closer to the border markets or visit the Farmer’s Market in Little Italy, but I have not been successful in finding fresh guavas (out of season?), guava paste, or guava jam. Now I’m a bit crazed to find a source. Finding the nectar was easy enough. I’ll have to order the guava paste online and just secured some guava jam. Did I mention crazed?
Crazed to the point that, after much research on varieties and caring, adopted my very own guava tree (more on that later).
This summery, tropical smoothie uses low-fat vanilla yogurt (vanilla pairs well with guava), a drop or two of honey, some guava juice, a frozen banana and several frozen strawberries. Don’t forget the ice cubes! For the nectar I used a brand from Kerns, and would have liked an even stronger flavor from the guava juice. Maybe next time I’ll try more of a concentrate just to get that guava POW!
Makes about 24 ounces or 3 cups
- 1 frozen banana, peeled
- 5-6 frozen strawberries, halved
- ¾ cup guava juice or nectar
- 8 ice cubes
- 1 cup low-fat or non-fat vanilla yogurt
- 2 teaspoons honey
- Place all the ingredients in a blender. Blend to desired consistency and serve immediately! © Images & content: Cristina A-Moore for TeenieCakes.com.