Guava mint smoothie

• Guava (amrood) · ripe, chopped1 large (150 g)
• Coconut water · fresh or tetra pack, unsweetened150 ml
• Mint leaves10
• Lime juice1/2 lime
• Black salt1 pinch
• Ice cubes4

Method

1. 1

   Wash the guava and chop it with the skin on. Scoop out the central seedy pulp with a spoon and set it aside.

2. 2

   Blend the seedy pulp with the coconut water for 20 seconds, then pour it through a sieve into the jar, pressing with a spoon; this keeps the pulp but removes the hard seeds.

3. 3

   Add the chopped guava, mint, lime juice, black salt and ice to the strained liquid. Blend on high for 40 seconds until smooth and pale green. Pour and serve cold.

Tips

• Pink guava gives a prettier colour and is slightly sweeter.
• If the guava is firm, leave it in a paper bag for a day to ripen; hard guava makes a gritty smoothie.

Swaps

• No coconut water? Plain cold water works; you lose a little potassium and 4 g of sugar.