Ingredients :

• Soursop (Corossol) — The star of the blend. Its white pulp is fibrous, slightly creamy, with a taste somewhere between pear and pineapple — hard to truly compare. To choose it fresh: the skin should give slightly under the thumb without being soft everywhere. Make sure to remove all the black seeds; they are numerous, long, and quite bitter. If you only find frozen pouches (African, West Indian, or Asian grocery stores), it’s a fair alternative — let it thaw for 20 minutes before blending.
• Guava — Pick it very ripe: pale yellow or pinkish skin, not green. It should give off that characteristic sweet, floral scent as soon as you get close — if you can’t smell anything, it’s not ready yet. Pink guava gives a warmer color to the juice. You can keep the skin; it blends well.
• Tomato — A very ripe tomato, almost melting under your fingers. Not the one that’s been sitting in the fridge for ten days with wrinkly skin. A Roma or an ordinary round tomato works perfectly. It’s what brings the deep red to the final color and breaks the guava’s acidity.
• Lime and Honey (Optional but not really) — A squeeze of lime wakes up all three flavors at once — the kind of detail that turns an okay juice into a juice you remember. Honey should only be used if your guava was too acidic. A teaspoon is enough.