Red guava juice

Juice is made from guava pulp or purée, sometimes diluted; nectar usually has added water and may contain added sugar. Check the ingredient list: guava or guava purée should appear prominently, and sugar should be listed if it has been added.

Blend ripe red guava flesh with a little cold water, then strain it through a fine sieve to remove the hard seeds. Add more water to thin it; chilling for about 30 minutes helps the flavour settle.

Keep it in a clean, sealed container in the fridge and use it within a few days, following any shorter instruction on the pack. Freeze extra juice in small portions, leaving room for it to expand.

Its fragrant, sweet-tart flavour works with lime, ginger and mint. Use it in a tropical fruit punch, blend it into a smoothie with banana, or mix it with sparkling water for a less intense drink.

Usually, yes: both bring guava flavour, but nectar is often thicker and may be sweetened. For a recipe, start with the same amount of juice and add a little sugar or water only if the texture or sweetness needs it.

Red guava has more fibre: 5.59 g per 100 g, compared with 3.7 g in red guava juice. The whole fruit also provides more texture, while juice is easier to pour into drinks and sauces.

The seeds are usually removed when the juice is strained, but some homemade or pulpy versions may contain small seed fragments. If you make it yourself, blend briefly and strain through a fine sieve for a smoother drink.

A small glass, around 150 ml, is a practical serving; dilute it with water if you want a lighter drink. A 150 ml serving provides 98 kcal.