A sweet, fragrant agua fresca of ripe guavas blended with water and a little sugar, served over ice. One of the most popular aguas frescas in Mexico, agua de guayaba has a distinctive tropical aroma and a pinkish color. Sold at every market and taquería in large glass jars (vitroleros), it's a quintessential Mexican refreshment, especially in guava season (autumn).
El agua de guayaba is one of the most popular aguas frescas in Mexico. The guava (Psidium guajava) is a tropical fruit native to the Americas, cultivated in Mexico since pre-Hispanic times; the Aztecs called it 'xoxocoticueponi'. The agua fresca format — fruit blended with water and lightly sweetened — became the standard way to consume guava as a beverage. Agua de guayaba is most popular in autumn (guava season), and is sold at every Mexican market, taquería, and street food stall in large glass jars (vitroleros). The drink's tropical aroma and pinkish color make it instantly recognizable.
A glass of agua de guayaba presents a pale pink, slightly cloudy liquid over ice. The first sip is sweet and intensely aromatic — the guava's tropical perfume dominates; the flavor is reminiscent of strawberry and pear; the sweetness is gentle. The drink is refreshing and thirst-quenching. Eaten (drunk) cold, often with a squeeze of extra lime.
Agua de guayaba's character depends on the guava's aromatic compounds. Guavas contain a complex mix of volatile esters, terpenes, and lactones (over 200 aromatic compounds have been identified) — these give the fruit its distinctive tropical, floral, slightly musky aroma. Blending with water dilutes the fruit to the right concentration (too much guava would be too thick; too little would lose the aroma). The seeds, which are edible but add grit, are typically strained out. A little sugar enhances the perception of the aromatics (sweetness boosts aroma perception). The drink's pale pink color comes from lycopene (the same carotenoid pigment found in tomatoes).
Variations
Some add lime or orange juice; a splash of tequila makes it an adult drink; some leave the seeds for texture.
On the Palate
Where Agua de Guayaba sits in the Mexican flavor cloud
Ingredients
Serves 6How it's made
6 steps · 10 min active + 5 min waiting
- 13 min
Wash and chop 6-8 ripe guavas (no need to peel).
- 25 min
Blend with 6 cups of water and 1/3 cup of sugar (or to taste) until very smooth.
- 33 min
Strain through a fine sieve to remove seeds and pulp; press with a spoon to extract all the liquid.
Watch outStrain through a fine sieve and press the pulp to get all the liquid — the tiny seeds and grit must come out or the drink turns gritty and rough.
- 41 min
Pour over ice in tall glasses.
- 51 min
Optionally add a squeeze of lime juice to brighten.
- 61 min
Serve immediately, very cold.
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