When we lived in NYC and visited Puerto Rico now and then, Willie introduced me to the wonderful world of batidos: thick, Caribbean-style milkshakes often made with exotic fruits. He likes batidos de mamey; I like batidos de guanabana. The guanabana is a freaky, reptilian-looking fruit. When cut open, it has meaty white flesh strung through with fibers and studded with large, smooth, dark seeds. Here are Willie's thoughts on eating guanabana: "A guanabana doesn't taste how it looks. You think it would be creamy and vanilla-ish, but it isn't. When you bite into it, you experience an explosion of tropical flavors"-- a mash-up of banana, strawberry, lilikoi, and citrus. To make a batido de guanabana, throw the following into a blender and mix until smooth: 1 cup guanabana pulp; 1/2 cup cold milk; 1/4 cup sugar; and 2 scoops of vanilla ice cream. Enjoy! Recipe credit:
http://www.food.com/recipe/batido-de-guanabana-guanabana-shake-120818
When we lived in NYC and visited Puerto Rico now and then, Willie introduced me to the wonderful world of batidos: thick, Caribbean-style milkshakes often made with exotic fruits. He likes batidos de mamey; I like batidos de guanabana. The guanabana is a freaky, reptilian-looking fruit. When cut open, it has meaty white flesh strung through with fibers and studded with large, smooth, dark seeds. Here are Willie's thoughts on eating guanabana: "A guanabana doesn't taste how it looks. You think it would be creamy and vanilla-ish, but it isn't. When you bite into it, you experience an explosion of tropical flavors"-- a mash-up of banana, strawberry, lilikoi, and citrus. To make a batido de guanabana, throw the following into a blender and mix until smooth: 1 cup guanabana pulp; 1/2 cup cold milk; 1/4 cup sugar; and 2 scoops of vanilla ice cream. Enjoy! Recipe credit: http://www.food.com/recipe/batido-de-guanabana-guanabana-shake-120818
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