Cooking Tips

• Ripe Guava: Choose guavas that are slightly soft to the touch and fragrant. If they’re too hard, let them ripen at room temperature for a day or two.
• Seed Removal: While guava seeds are edible, they can add an unwanted crunch. Use a spoon to scoop them out before blending.
• Frozen Fruit: For a thicker, frostier smoothie, freeze your pineapple chunks and strawberries beforehand.
• Blending Order: Add liquids first, followed by soft fruits, and then frozen ingredients. This helps your blender run more smoothly.

Ingredient Substitutions

• Coconut Milk: Swap with almond milk, oat milk, or Greek yogurt for a different flavor and texture.
• Strawberries: Use raspberries or mango for a similar sweetness and color.
• Xanthan Gum: If you don’t have xanthan gum, a small piece of banana or a few ice cubes can help thicken the smoothie.
• Sweetener: If your fruits aren’t sweet enough, add a drizzle of honey, maple syrup, or agave nectar.

Expert Advice

• Tropical Twist: Add a splash of passion fruit juice or a handful of mango for an extra tropical kick.
• Protein Boost: Stir in a scoop of protein powder or a tablespoon of chia seeds for a post-workout treat.
• Presentation: Garnish with a slice of pineapple, a sprinkle of coconut flakes, or a sprig of mint for a restaurant-worthy look.

Storage Tips

• Make Ahead: Blend the smoothie and store it in an airtight container in the fridge for up to 24 hours. Shake well before serving.
• Freezing: Pour leftover smoothie into ice cube trays and freeze. Use the cubes for future smoothies or as a base for smoothie bowls.