What is the best way to learn a new culture? Through food! Discover guava, maracuja, and physalis. All three ingredients are used consistently in Colombian cuisine. With each ingredient we will give a Foodpairing inspired Colombian cocktail.
Guava
Guavas are often considered a “super fruit”, as they are rich in dietary fiber (pectin), vitamins A and C. Guava fruit generally have a pronounced fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, tasting something between pear and strawberry.
Guava – Lemongrass – Bergamot – Cachaça – Cranberry
Physalis
The Physalis or Cape gooseberry is a small fruit similar in texture to a small tomato, but enclosed in a papery husk. They have a mild, refreshing acidity and a basic flavor recalling a tomato/pineapple-like blend. Its uses are similar to the common tomato or to fruits with a refreshing taste.
Physalis – Lemon Verbena – Gin
Maracuja
The maracuja is round and dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced.
Maracuja – Elderflower – Vodka
