Champolas de Tamarindo y Guanabana (Tamarind & Soursop Juices)

Champolas de tamarindo y guanabana(tamarind and soursop juices)

One of the things I love the most about our cuisine is the fact that we have a large number of fruits available year around. And we have figured how to make juices from nearly all of them.

Champolas (juices) are natural heat busters, and of those champolas de tamarindo y guanabana (tamarind & soursop juices) are some of the most popular.

Champolas de tamarindo y guanabana (tamarind and soursop juices)Champolas de tamarindo y guanabana (tamarind and soursop juices)

Tamarind, a fruit related to beans, grows in a brown, hard pod from a large tree. Tamarind is originally from tropical Africa, and has spread to basically wherever it can grow. In the Dominican Republic it is used mostly for juice-making, and appreciated for its refreshing and nutritional quality. Tamarind is rich in vitamin B1, iron and magnesium. It contains small amounts of arsenic, which makes it a sleeping aid without the danger of its toxicity.

It is not grown on an large agricultural scale, rather it is obtained from small producers. The tree is valued for its shade and low maintenance.

Champolas de tamarindo y guanabana (tamarind and soursop juices)Champolas de tamarindo y guanabana (tamarind and soursop juices)

Soursop (guanábana) is one of our “ancient” fruits, it already grew here when the Spaniards arrived in the island. This meaty, sweet fruit is great whether eaten, or in juices.

Soursop contains significant amounts of vitamin C, vitamin B1 and vitamin B2.

We always had a soursop tree in our backyard, and an immense tamarind tree at my aunt’s house when I was a child. These drinks always remind me of my childhood.

Aunt Clara
Champolas de Tamarindo y Guanabana (Tamarind & Soursop Juices)
 
Prep time
Cook time
Total time
 
Delicious with a bit of a sour touch, tamarind juice is a refreshing drink that is very popular in the Dominican Republic. In contrast, soursop juice, which is also very popular, has a very mild, delicate taste.
Author:
Serves: 6 porciones
Ingredients
Soursop juice
  • 1 large soursop, peeled and seeded
  • 1 cup of sugar (you may not use it all)
  • Ice
Tamarind juice
  • 3 cups of tamarind pulp (seeded, if possible)
  • 1 cup of sugar (you may not use it all)
  • Ice
Instructions
Soursop juice
  1. Blend the soursop in 1½ qrt of water. Sieve and get rid of solids.
  2. Add sugar to taste, add ice and serve.

Tamarind juice
  1. Soak the tamarind in 1½ qrt of water overnight.
  2. Using a fork try to mash the tamarind to extract the pulp.
  3. Sieve and get rid of solids.
  4. Add sugar to taste, add ice and serve.

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{ 2 comments… add one }

  • Jehancancook May 18, 2012, 5:18 PM

    I'm a huge fan of both tamarind and soursop. We usually blend the soursop with milk and nutmeg. These sound so refreshing!

  • Sandra May 18, 2012, 12:47 PM

    Love This Recipes Too Bad I Can Only Get The Frozen Pulp Where I Am!