Fresco de nance is a Central American drink, very popular in El Salvador and Honduras, made from the pulp of the nance, a small yellow fruit with an intense, distinctive aroma.
It’s made by blending the nances with water, straining the juice, and sweetening it to taste.
Print
Guatemalan Wild Nance Fruit Cooler
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 glasses
- Category: Drink
- Cuisine: Guatemalan
Ingredients
- 1 cup nances
- 4 cups water
- Sugar, to taste
- Ice, for serving
Preparation
- Blend the nances, wash them and blend with 2 cups of water on the lowest speed, so the seeds don’t break, until the pulp comes off.
- Strain, pass the mixture through a strainer, pressing with a spoon, and add the rest of the water as you go to extract all the juice.
- Sweeten and serve, add sugar to taste and serve over plenty of ice.
Tips
- Blend on low so the seed doesn’t break and turn the juice bitter.
- Press the pulp against the strainer to get all the flavor.
- Serve it well chilled.
Traditional variations
- In Honduras it’s sometimes made with vanilla, a pinch of salt, and a little cornstarch.
How to serve
Serve the fresco de nance well chilled, over plenty of ice.
Recommended pairings
- Pupusas
- Tamales
Did you know?
In several Central American countries nance is also eaten in syrup or steeped in cane liquor.
Frequently Asked Questions
To loosen the pulp without crushing the seeds.
Yes, strain it while pressing the pulp and adding water to extract all the juice.
It's a Central American drink, very common in El Salvador and Honduras.
