Quench your thirst with some fresh guinep juice
I am soooooo excited to be sharing this recipe you with my lovely readers because this fruit is probably my favourite in the whole wide world. In case you’re not familiar with this fruit, that’s okay because I will explain in more detail shortly. I know this fruit as guinep I believe Jamaica and the island of Antigua and Barbuda call it the same thing albeit a different spelling. Guineps are relatively small is size, round with a firm, tight green exterior.
They grow widely in the Caribbean, central and America and in certain parts of the United States i.e Florida. There are several names for this petite fruit, each name being unique to it’s Island/country. A few names include Limoncillo, skinup, chennette, mamon, guenepa, ackee and kenip just to name a few. I wouldn’t identify each name by location because trust me I would be writing for a very long time.
The interior of the fruit is a creamy colour with a soft pulp surrounding the seed. I would describe the taste as a cross between a very sweet lime and lychee, almost like a sweet yet hint of tartness to it. Despite the lightly coloured pulp, the juice stains dark so do be mindful of this when handling the fruit. The arawak Indian used the juice to dye fabric and cloth centuries ago.
To eat the fruit most people bit into the green skin, tease out the pulp (with seed in tact) and extract the flesh my sucking it inside their mouth. It might sound bizarre but this is the way it is consumed in the Caribbean and considered a social norm.
Rather then eat the guinep in its traditional way I wanted to share this amazing recipe that I’m hooked on – guinep juice! It’s incredibly tasty and does require using your hands to extract the flesh/juice. A blender cannot be used because that will pulverise the entire fruit, seed including which will result in a strong bitter taste.
You’ll need to soak the fruit in water and use clean hands to separate the pulp from the seed (as much as you can). Don’t worry if the entire thing doesn’t extract as the flavour will still seep into the water. Once that is done,strain the juice and sweeten to taste, that’s it – so simple and very very tasty!
- 2kg of fresh guineps (washed)
- 1 litre of water
- Sweetner to taste (I used coconut nectar low GI, can use agave, maple syrup)
- Use a paring knife to make a slit in each guinep and remove from their skin.
- Place the skinless guineps in a large bowl and pour the water onto the fruit.
- Allow the fruit to soak for 10 minutes so the pulp lifts with ease.
- Using clean hands start to rub the pulp of each guinep to release. Don't worry if there's still some pulp on the seed, the recipe will still work given the volume of guineps used.
- Strain the juice in a jug then discard the left over seed or alternatively save and consume later.
- Stir in the desired amount of sweetener, refrigerate and serve with ice.