This might be a stretch for many of my readers as guybano is not probably widely available in the
diaspora. But if you by chance, happen to see in the grocery store in your neck of the woods a
fruit called cherimoya, you can probably use it as a substitute.
Cherimoya
You need to use a ripe guyabano or cherimoya. They're ripe when they are soft to the touch.
Peel the fruit. The fruit is basically arranged as a bunch of fleshy pods.
The walls of the pods are cotton-like material that encase very hard black seeds.
You need to
separate the pods individually and also when
you do this, you have to remove the seeds. This is very tedious work, and unfortunately, you
need to do this with your hands (so wash your hands first, ok?)
As soon as you have a bunch of clean and well separated pulp, put them in a pitcher, add water, sugar and
ice. The amount of water depends on how much you want your punch to taste like guyabano (sweetish and
tart).
That's it.
There's an easier way to do this though if you live in or near a city where there is a large Vietnamese
population. Go to any Vietnamese store. They usually sell guyabano frozen with the pulp bits already
cleaned and removed of seeds. All you then need to do is thaw, add water, ice, and sugar. :-).
Note: Barry from California writes that when using cherimoya, one may need to use less sugar (or no sugar at all) as it is
pretty sweet when ripe. Thanks Barry!
