The first challenge of making guanabana juice, is pronouncing the name of the fruit! It has four syllables: gwah-nah-bah-nah.
With the last two Global Village groups in Santo Domingo, we have learned to make the fresh guanabana juice. You start with the above large green fruit, and peel off the skin from one side, revealing the hundreds of white, pulpy, capsule-like internal "pods."
This juice required a lot of hand contact, so the cooks must make sure their hands are clean! Here Tamia, the daughter of the Santo Domingo Habitat Director, demonstrates the capsule-removing technique.
As each capsule is removed, its seed must be removed.
As with many Ecuadorian delicacies, the process is pretty time -consuming and very HANDS ON.
When we made the juice with the Global Village teams, the process was lengthy despite our use of several people! Here Ron, John, Diana and Tamia prepare the fruit.
After all the fruit capsules are removed the pulp is blended and strained, and blended and strained again. Then sugar and ice or water are added to taste. The final product is frothy, white, sweet and refreshing. Guanabana is also a popular flavor for yogurt and icecream.
This juice required a lot of hand contact, so the cooks must make sure their hands are clean! Here Tamia, the daughter of the Santo Domingo Habitat Director, demonstrates the capsule-removing technique.
As each capsule is removed, its seed must be removed.
As with many Ecuadorian delicacies, the process is pretty time -consuming and very HANDS ON. 
When we made the juice with the Global Village teams, the process was lengthy despite our use of several people! Here Ron, John, Diana and Tamia prepare the fruit. 
After all the fruit capsules are removed the pulp is blended and strained, and blended and strained again. Then sugar and ice or water are added to taste. The final product is frothy, white, sweet and refreshing. Guanabana is also a popular flavor for yogurt and icecream.
5 comments:
I recently tried guanabana nectar for the first time. Good stuff!
I have been enjoying guanabana nectar for years although it was always difficult to find.It is much more readily available now.If only I could get cherimoyas for less than $7 each! - Tim in Virginia
I bought a guanabana this week (in Brazil, we call it graviola (grah-vee-ALL-lah) and wasn't sure how to process it. Your page was the first one I found on how to process the guanabana. Thanks for the info!
good advice, thank you. Guanabana is underrated and not well known. I was pleased to see goya now offers the juice with their other flavors. The best combo is guanabana con un poco guyaba. buen provecho
can you tell me where i can buy some fruit of guanabana or soursop in new mexico as i live in gallup,nm
diana perfectmidnight.69@gmail.com
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