Pin It My neighbor handed me a bag of guavas one humid afternoon, insisting I had to try blending them with banana. I was skeptical at first—guava seemed too exotic for my blender—but five minutes later, I was holding the most vibrant, creamy smoothie that tasted like a tropical vacation in a glass. It became my go-to breakfast when mornings felt too heavy for solid food, and now I make it whenever someone needs convincing that smoothies can be more than just healthy obligation.
I made this for my sister during a surprise visit, and she drank it so fast I thought she'd inhale the glass. She asked for the recipe immediately, and now it's her kids' favorite afternoon snack, which somehow feels like a small victory.
Ingredients
- Ripe guava flesh: This is where the magic happens, so pick guavas that yield slightly to pressure and smell fragrant. The pinker the flesh inside, the sweeter your smoothie will be.
- Banana: Use one that's soft enough to peel easily but not brown-speckled to the point of mushiness, unless you like your smoothies extra sweet.
- Cold milk: Dairy, oat, almond, or soy all work beautifully, and the cold factor keeps everything refreshing without diluting the flavor too much.
- Plain yogurt: This optional addition transforms the texture from smooth to silky, and adds a subtle tang that balances the fruit's sweetness.
- Honey or maple syrup: Taste first before adding, because ripe fruit can surprise you with how sweet it already is.
- Ice cubes: Don't skip these—they're what turns a lukewarm fruit soup into an actual smoothie that feels indulgent.
Instructions
- Prep your guavas like you mean it:
- Cut them in half lengthwise and scoop out the pale seed in the center with a spoon, then peel away the thin skin. It's oddly satisfying, and you'll know the guava is perfectly ripe when the flesh gives way without resistance.
- Throw everything into the blender:
- Guava chunks, sliced banana, cold milk, yogurt if you're using it, and your sweetener of choice all go in together. Don't be shy about filling it up—the fruit will reduce as it blends.
- Add your ice and blend hard:
- Crank the blender to high and let it run for 30 to 45 seconds until the mixture sounds less chaotic and more like a smooth whir. If your blender is hesitating, you might need to add a splash more milk or let the fruit soften for a moment.
- Taste and adjust:
- Stop, give it a sip, and decide if it needs more sweetness or if the guava flavor is strong enough. This is the moment where you have total control.
- Pour and serve immediately:
- Don't let it sit in the blender—smoothies are best enjoyed right away while they're still cold and thick.
Pin It My nephew once declared this the only smoothie he'd drink for an entire month, and somehow my sister kept her freezer stocked with guavas just to keep the peace. It's funny how a simple five-minute drink can become something someone actually looks forward to.
When Guavas Are Hard to Find
Fresh guavas aren't always sitting in every produce section, depending on where you live. I've had success finding them at specialty grocery stores, farmers markets in warmer months, and sometimes at regular supermarkets near the tropical fruit section. If they're nowhere to be found, frozen guava pulp works beautifully and often tastes just as good since it's frozen at peak ripeness.
Make It Your Own
This smoothie is a solid starting point, but it loves company. A squeeze of fresh lime juice adds brightness and cuts through the sweetness in a way that feels sophisticated. A small handful of spinach disappears completely while adding iron and nutrients, and a teaspoon of vanilla extract rounds out all the flavors beautifully. I've also experimented with a pinch of cardamom, which sounds odd but honestly enhances the tropical vibe.
Storage and Serving Ideas
Smoothies are meant to be enjoyed fresh, but if you need to plan ahead, you can freeze this in popsicle molds for a creamy frozen treat. Alternatively, prep your guava and banana pieces in a container the night before and blend everything in the morning when you're actually ready to drink it. For a fun presentation, rim the glass with sugar and a slice of fresh guava or banana—it takes about thirty seconds and somehow makes the whole experience feel more like a celebration.
- Freeze extra guava flesh in ice cube trays to have portions ready whenever inspiration strikes.
- Blend extra and pour into a pitcher for a smoothie you can pour from throughout the day, though it will separate slightly.
- This makes an excellent base for a smoothie bowl if you add less milk and top it with granola, coconut, and fresh fruit.
Pin It This smoothie has become my answer to almost every morning question about what to eat, and it turns out that's the mark of a really good recipe. Make it, enjoy it, and don't overthink the small details.
Recipe FAQs
- → Can I use frozen guava instead of fresh?
Yes, frozen guava works perfectly and actually creates a thicker, colder smoothie. No need to thaw first—just blend directly with other ingredients.
- → How can I make this dairy-free?
Substitute dairy milk with almond, oat, coconut, or soy milk. Replace plain yogurt with coconut yogurt or omit entirely for a lighter version.
- → Will this keep for later?
Best enjoyed immediately while fresh. If storing, keep refrigerated in an airtight container for up to 24 hours and give it a quick stir before drinking.
- → Can I add protein powder?
Absolutely. Add 1-2 tablespoons of your preferred protein powder and increase liquid slightly to maintain the desired consistency.
- → Why add lime juice?
Lime enhances the tropical flavors and cuts through the natural sweetness, creating a more balanced and refreshing taste profile.