Guanabana, with its uniquely sweet and tangy flavour, serves as a versatile ingredient in a wide array of culinary creations. From refreshing beverages to decadent desserts and savoury dishes, guanabana adds a tropical twist to any recipe. It can be used as a key ingredient for smoothies, ice cream, sorbets, cocktails, cheesecakes and many more. Below are a few example recipes using guanabana to ensure you receive the health benefits this delicious fruit offers.
Guanabana Lemonade Recipe
Ingredients:
- 1 ripe Guanabana (Soursop) fruit
- 4-5 cups cold water
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup granulated sugar (adjust to taste)
- Ice cubes
- Lemon slices and mint leaves for garnish (optional)
Instructions:
- Begin by cutting the Guanabana fruit in half and scooping out the flesh, discarding the seeds and tough fibers. Place the flesh in a blender.
- Add 2 cups of cold water to the blender with the Guanabana flesh. Blend until smooth.
- Strain the Guanabana puree through a fine mesh sieve into a pitcher to remove any fibers or seeds.
- Stir in the freshly squeezed lemon juice and granulated sugar until the sugar is dissolved.
- Taste the mixture and adjust the sweetness and tartness to your liking by adding more sugar or lemon juice if necessary.
- Add the remaining 2-3 cups of cold water to the pitcher and stir to combine.
- Refrigerate the Guanabana lemonade for at least 30 minutes to chill.
- When ready to serve, fill glasses with ice cubes and pour the Guanabana lemonade over the ice.
- Garnish with lemon slices and mint leaves if desired.
- Stir gently before serving, and enjoy your refreshing Guanabana lemonade!
Feel free to adjust the sweetness and tartness according to your taste preferences. Enjoy your homemade Guanabana lemonade!
Guanabana Cheesecake Recipe
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup guanabana puree
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the sour cream and flour until well combined and smooth.
- Gently fold in the guanabana puree until evenly incorporated into the batter.
- Pour the cheesecake batter over the cooled crust in the springform pan, spreading it out evenly.
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan.
- Slice the cheesecake and serve chilled. Enjoy your decadent Guanabana Cheesecake!
Feel free to garnish with whipped cream, fresh guanabana slices, or a drizzle of guanabana syrup for an extra touch of flavor and elegance.