Feijoa juice is a traditional drink from Colombia’s Andean regions, where this fruit is often called guava feijoa. Its floral aroma, pale pulp, and sweet-tart flavor make it popular in homes, juice shops, and markets in cooler cities such as Bogotá and Tunja.
The most familiar Colombian version is made with ripe feijoas, cold milk, sugar, and ice. It creates a smooth, creamy drink that is often enjoyed for breakfast, as an afternoon snack, or as a refreshing beverage throughout the day.
Ingredients
- 500 g ripe feijoa pulp (about 8 medium feijoas)
- 720 ml cold whole milk (3 cups)
- 50 g granulated sugar (4 tablespoons)
- 150 g ice cubes (1 cup)
Preparation
- Prepare the feijoas, wash the fruit, cut each one in half, and scoop out the pulp with a spoon. Discard the peel and add the pulp to a blender.
- Blend the juice, add the cold milk, sugar, and ice. Blend for 45 seconds to 1 minute, until the drink is smooth, creamy, and slightly thick.
- Adjust the flavor, taste the juice and add a little more sugar only if the feijoas taste especially tart. Blend for a few more seconds to combine.
- Serve immediately, pour the juice into tall glasses and serve it right away to preserve its fresh aroma and silky texture.
Chef’s Tips
- Choose ripe feijoas with a strong fragrance and skin that gives slightly when pressed.
- Chill the milk beforehand so you can use less ice and avoid watering down the drink.
- Serve the juice soon after blending because the pulp can oxidize and lose some of its aroma.
- For a lighter drink, replace 240 ml of milk with the same amount of cold water.
Traditional Variations
In some Colombian homes, feijoa juice is made with cold water for a lighter and more refreshing drink. Another common variation uses equal parts milk and water, creating a less thick juice while keeping the fruit’s naturally smooth character.
How to Serve
Serve feijoa juice cold, freshly blended, and in a tall glass. It is especially enjoyable with breakfast or an afternoon snack featuring traditional Colombian baked goods.
Recommended Pairings
- Colombian cheese arepas.
- Almojábana.
- Pandebono.
- Pan de yuca.
- You can also enjoy it on its own as a refreshing drink.
A Culinary Fact
Feijoa is especially valued in Colombia’s highland regions for its distinctive aroma, often described as a blend of guava, pineapple, and floral notes. Besides juice, it is also used in preserves, ice creams, candies, and homemade desserts.
Frequently Asked Questions
Yes. A water-based feijoa juice is lighter and more refreshing, while the milk version has a creamier texture similar to a smoothie. Both are common in Colombia, so you can choose the version that best suits the texture and richness you prefer.
Usually, no. Ripe feijoa pulp blends smoothly and creates a pleasant texture without straining. You may strain it if you prefer a finer drink or if small fibers remain after blending, but doing so is not essential for a good result.
A ripe feijoa should smell fragrant, have green skin without deep bruises, and feel slightly soft when pressed. Very firm fruit with little aroma is usually not ready yet, and it will produce less sweet, less juicy pulp for your drink.
