Guava Juice & Nectar

part of: Guava

Guava nectar is a thick, aromatic juice drink with a distinctive pink hue and a sweet, tropical fragrance. Unlike clear juices, nectar retains some of the fruit’s pulp, giving it a slightly thicker, more velvety mouthfeel. It is typically sweetened and fortified with ascorbic acid.

Guava nectar is popular across Latin America, Southeast Asia, and the Pacific Islands, and is readily available in Australian supermarkets and Asian grocery stores. It can be enjoyed chilled on its own, used as a base for cocktails and mocktails, or blended into smoothies.

The flavour is sweet and floral with a musky, almost perfume-like quality that is unique to guava. It pairs well with lime, passionfruit, and coconut.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Ripe guava fruit is washed, crushed, and the pulp is extracted, typically by pressing through screens to remove seeds and skin. The pulp is blended with water and sugar to reach the desired sweetness and consistency, then fortified with ascorbic acid (vitamin C). The nectar is pasteurised and sealed in cans or cartons for long shelf life.

Nutrition (per 100g)

Energy 63kcal
Protein 0.1g
Carbs 15.2g
Fat 0.1g
Fibre 1g Sugar 13g
Mass Distribution

1 cup is about 251 g — roughly 160 kcal of this.

What it costs the planet (per kilo)

Carbon ≈1.07kg
Freshwater ≈212.01L
Land ≈1.19

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

In the kitchen

Used as

tropical fruit drink

Classic dishes
  • Guava juice
  • Tropical cocktail
  • Fruit punch

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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