If I were to rank what I imagine to be the benefits of living on a tropical island, I think that directly underneath the obvious (living at the beach), there would be guava, guava, and more guava. Fresh guava is one of the most wonderful things I have ever consumed. Ben and I took an amazing trip to St. Lucia several years ago and the guava juice at breakfast every morning was just incredible. I still think about it all the time. (In case you couldn’t tell by me waxing all poetic about it.)
Well, we don’t exactly get fresh guava here in the midwest, but there is canned guava nectar in the Mexican aisle at the grocery store. Obviously it isn’t as heavenly as the stuff fresh from the tree, but I was pleasantly surprised to read the label and find instead of a list of artificial flavors, colors and preservatives, it is mostly water and guava puree. And what better way to enjoy it than turn it into a margarita, right? I love all varieties of margarita – classic, fruity, fancy pants – and I’m glad to have another lovely combo to add to the repertoire. Especially because it involves guava.
