Guavas…you either love ’em or you hate ’em. There really is no in between. In Florida, where guavas grow wild, the fruit has devoted followers and heirloom growers and even some who, as a dear friend has said on more than one occasion, won’t eat something that a “cat would bury.”
As polarizing as guavas can be, I fall into the devoted followers group and love them. And frankly, I don’t care how I have them…straight off the tree, from a can, in a cobbler, as jam on my toast, and yes, even in a cocktail.
- 1 c. cream of coconut (not coconut milk)
- 1/2 c. lime juice
- 2 c. guava nectar
- 1 1/2 c. silver rum
- In a pitcher, combine all ingredients and stir well. Punch will become a creamy pink.
- Serve over ice.