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BLANK » Recipe Index » Caribbean Dishes

Guinep juice (Spanish lime)

July 11, 2016 by Charla 30 Comments

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Guinep juice - Quench your thirst with some island style refreshing guinep juice made from the sweet pulp of this tropical fruit.

Guinep juice

I am soooooo excited to be sharing this delicious, refreshing, tropical guinep juice  with my lovely readers because this fruit is a favourite of mine and it's healthy too.

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. 

What is guinep?

Guineps are relatively small is size, round with a firm, light green exterior.

The interior of the fruit is a creamy colour with a soft pulp surrounding the seed.

Despite the lightly coloured pulp, the juice stains dark so do be mindful of this when handling the fruit.

The arawak Indians used the juice to dye fabric and cloth centuries ago.

What does guinep taste like?

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.

They grow widely in the Caribbean, central and America and in certain parts of the United States i.e Florida.

Guinep juice

What do other Caribbean Islands call this fruit?

There are several names for this petite fruit, each name being unique to it's Island/country.

A few names include :-

  • Ackee (Barbados, St Lucia, St Vincent and the Grenadines)
  • Spanish lime
  • Quenette (Martinique and Guadeloupe)
  • Kenepa (Aruba, Bonaire and Curacao)
  • Skinup (Grenada)
  • Quenapas (Puerto Rico)
  • Limoncillo (Dominican republic)
  • Mamon

Other such as Trinidad and Tobago, the Bahamas, Virgin Islands, Montserratt, Dominica, Guyana and St Kitts and Nevis call it same thing it's just a matter of the spelling -  chennette, mamon, guinip, and kenep just to name a few.

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.

How to make guinep juice

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!

Guinep juice

Notes and tips

  • Guineps can be purchased from most ethnic markets or grocery stores
  • If you live outside the Caribbean, guineps tend to be available more during the summer period.
  • This recipe is suitable for a vegan, gluten free and paleo lifestyle
  • Make sure your hands are thoroughly washed and clean before separating the flesh from the stone.

Other Caribbean drinks to try

  • Soursop Punch
  • Aloe Vera Juice
  • Guava Juice Recipe
  • Sea Moss Smoothie
  • Peanut Punch
  • June Plum Juice
  • Iced Cerasee Tea
  • Sea Moss Drink
  • Carrot Juice
  • Jamaican Sexy Juice
  • Tamarind Juice
  • Mauby Drink
  • Jamaican Ginger Beer

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Guinep juice

Guinep juice

Guinep juice is so refreshing! Paleo, gluten free, vegan, raw
4.41 from 5 votes
Print Pin Rate
Course: Drinks
Cuisine: Jamaican
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 servings
Calories: 150kcal
Author: Charla

Ingredients

  • 2 kg of fresh guineps washed
  • 1 litre of warm water
  • Sweetener to taste I used coconut nectar low GI, can use agave, maple syrup

Instructions

  • 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 warm 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.

Notes

  • Guineps can be purchased from most ethnic markets or grocery stores
  • If you live outside the Caribbean, guineps tend to be available more during the summer period.
  • This recipe is suitable for a vegan, gluten free and paleo lifestyle

Nutrition

Calories: 150kcal | Carbohydrates: 53g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 510mg | Fiber: 14g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 146mg | Calcium: 165mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • Caribbean peanut punch
    Caribbean Peanut Punch
  • A single bowl of conch salad
    Bahamian Conch Salad Recipe
  • A bowl of different chopped fruit
    Tropical Fruit Salad
  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Desiree says

    September 24, 2018 at 9:13 pm

    Living in NYC all my life, I grew up on quenepas!!!! When summer came around the pariqua man would come out and the homemade coco icy man would too. I would often see pushcarts carrying oranges, grapes, bananas, and yes quenepas. Bodegas would carry them too. I now reside in Florida where predominately not found in many stores. I came across a Dominican store and at that moment I felt like I was at home. Quenepas on the counter, rice and beans and pernil, pollo guisado, etc. Lovecmy cultural upbringing and my culture. Thank you NYC for raising a girl who appreciates you.

    Reply
    • Charla says

      September 24, 2018 at 9:24 pm

      Thank you for sharing Desiree

      Reply
  2. Edward Rogers says

    February 01, 2018 at 11:48 pm

    Hi Charla

    I lived in Guyana 50 years ago and loved the fruit. We used the seeds to play marble games with. Sadly I live in Maine USA and they are not sold here. I just happened across your site as I was researching where to find them. Are you allowed to ship the fruit and or seeds to the US? Thanks

    Reply
    • Charla says

      February 02, 2018 at 3:22 pm

      Sorry I'm not in the US so I don't know about the customs in terms of importation of fruit.

      Reply
      • Randy Kishun says

        March 06, 2023 at 2:50 am

        You find the readily in New York City… They are abundant. 😁

        Reply
        • Charla says

          March 06, 2023 at 3:18 pm

          Too bad I don't live the in states but hopefully anyone who lives in NYC can benenfit from this info.

          Reply
    • Phoenix says

      October 28, 2018 at 11:38 pm

      Try your local Mexican market.

      Reply
  3. Maggie says

    August 26, 2017 at 4:31 pm

    Thank you for sharing this recipe, I have often wondered if to do it like this but never tried. I have a huge tree in my back yard and wanted to try different things besides chow.

    Reply
    • Charla says

      August 27, 2017 at 8:20 am

      You're welcome. I envy you for having a guinep tree in your back yard. My how much fun are you going to have with those home grown gineps

      Reply
  4. Kizzy says

    August 12, 2017 at 2:47 am

    This beautiful!! Have to try this now that it's in season..

    Reply
    • Charla says

      August 13, 2017 at 12:09 am

      Thanks Kizzy. Please do

      Reply
  5. Angie Nieves says

    August 08, 2017 at 4:29 am

    Our family originates from Puerto Rico, specifically Vieques. It grows abundantly there. We would mix the fruit with sugar and added rum for the adults, a bit of water. You can keep it in the refrigerator for a while. Kept with pulp seed and all. Delicious way to eat it and get a buzz. Lol. Also done in the US Virgin Islands, St.Croix. lots of guinep trees there also. Trees are fruitful during the summer months.

    Reply
    • Charla says

      August 09, 2017 at 10:42 am

      Hi Angie. I love learning about the various ways guinep is prepared by different islands so thanks for sharing that information.

      Reply
  6. Dunori says

    September 24, 2016 at 1:15 pm

    3 stars
    We call it chenette in T&T. Always thought it would make a nice juice but couldn't think of a way to extract that wasn't ALOT of work. This technique seems like it might work well so I will try it next time I get some. Thank you! I see you didn't mention in the post that the seeds can also be roasted and eaten. They are yummy too.

    Reply
    • Charla says

      September 25, 2016 at 8:19 am

      Thanks for the tip about roasting them. I have yet to try this but will do so the next time I buy gineps (chenette)

      Reply
  7. Renz says

    July 12, 2016 at 12:03 am

    Girl, def need to get some and make juice. It makes sense to make juice with it though. Other than eating it straight or making chow, there had to be other uses.. lol. Love seeing this recipe today

    Reply
    • Charla says

      July 12, 2016 at 9:09 pm

      Thanks for the support as always Renz...please please PLEASE make chenette juice (guinep)

      Reply
  8. Diana Johnson says

    July 11, 2016 at 11:11 pm

    4 stars
    I've never heard of guinep before, but I wonder if I could find some here in the Pacific Northwest.

    Reply
    • Charla says

      July 12, 2016 at 9:10 pm

      I'm not sure if you could get it over there...it's worth a try though.

      Reply
  9. Marsha | Marsha's Baking Addiction says

    July 11, 2016 at 10:31 pm

    5 stars
    I've never heard of this fruit before, but I totally want to try this drink! Looks so thirst-quenching!

    Reply
    • Charla says

      July 12, 2016 at 9:10 pm

      Thank you!

      Reply
  10. Emily says

    July 11, 2016 at 10:07 pm

    This looks amazing! I wish I would have tried guineps when I travelled to the carribean a few years ago, they look and sound unique and delicious!

    Reply
    • Charla says

      July 11, 2016 at 10:18 pm

      Oh no Emily you missed out on the most amazing fruit EVER....

      Reply
  11. Olivia @ Olivia's Cuisine says

    July 11, 2016 at 10:03 pm

    5 stars
    I have never heard of this fruit before. But I am now very intrigued to try it! Thanks for sharing.

    Reply
    • Charla says

      July 11, 2016 at 10:20 pm

      Thanks Olivia, if you ever visit the tropics, you find it abundantly over there.

      Reply
  12. Dorothy at Shockingly Delicious says

    July 11, 2016 at 9:54 pm

    I've never heard of this fruit, but you have me intrigued! I'd love to try it!

    Reply
    • Charla says

      July 11, 2016 at 10:20 pm

      It's a unique tasting fruit 😉

      Reply
      • Kev says

        July 03, 2017 at 12:53 am

        Just made a drink.Beautiful. Thanks again.

        Reply
        • Charla says

          July 03, 2017 at 6:31 am

          Yay! Just what I like to hear

          Reply
    • Michael says

      August 12, 2017 at 1:20 am

      We make a similar drink on St. Croix - it's called Billie.
      We use Cruzan rum and Geneps - I called my mom for the complete recipe, but she couldn't remember the third ingredient and it is sometimes left to ferment. I'm thinking sugar.

      Reply
4.41 from 5 votes (1 rating without comment)

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

About me

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