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Take Your Taste Buds to the Tropics

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Guava Mojito
Spicy Guava-Lime Salad With Shrimp

Family Features) - From pomegranate juice to mango sorbet, it is easier than ever to find exotic tropical fruits and flavors in your grocery aisles. From decadent desserts to creative summer cocktails, these exotic flavors are making a big splash in mainstream food and beverage products.

Add one more exciting taste to the list - guava.  Just in time for summer, Cruzan, the world's most award-winning rum, is introducing the first guava-flavored rum to the U.S. With a distinct character of fresh guava, tropical fruits and fresh berries, Cruzan Guava is a rich, smooth and fruity spirit. 

Guava originally gained popularity in Latin America where the fruit is found in abundance, and has quickly gained popularity in the U.S., where it is poised to be the next mainstream tropical flavor. 

If you can't escape to the islands this year, bring the island experience to you with a guava-inspired menu. Enjoy a spicy guava-lime shrimp salad or add a tropical twist to the classic mojito by adding a splash of Cruzan Guava.

Whether you're looking for a way to spice up a summer party or simply want to escape with a taste of the islands, guava is a delicious way to go.

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Guava Mojito

  • 1 ounce Cruzan Guava
  • 1 ounce Cruzan Light
  • 3/4 ounce Fresh Lime Juice
  • 1 ounce Simple Syrup
  • 6 mint Leaves
  • Soda
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    1. Combine fresh lime juice and simple syrup to taste into a highball. Add fresh mint and muddle. Add one part Cruzan Guava. Fill glass with ice, stir and top with soda. Garnish with a sprig of mint and a lime wedge.

Spicy Guava-Lime Salad With Shrimp

  • 1 cup Cruzan Guava Rum
  • cooking spray
  • 1/4 cup apple cider vinegar
  • 1 tablespoon prepared chili sauce
  • juice of 1 lime
  • 2 garlic cloves, minced
  • 2 tablespoons Jamaican jerk seasoning
  • 1 cup olive oil
  • salt and pepper to taste
  • 15-ounce package arugula
Sautéed Shrimp
  • 2 tablespoons vegetable or canola oil
  • 1 1-pound package frozen raw, deveined shrimp (peeled and thawed)
  • juice of 1 lime
  • salt and pepper to taste

    1. Pour rum into small sauce pan. Turn burner heat on high. Bring rum just to a boil, then reduce heat and simmer until liquid is reduced by half. Remove pan from heat. Separately, spray a heat-safe bowl with non-stick cooking spray. Pour reduced rum into bowl and place in freezer for about 5 minutes or until cool.
    2. In medium bowl, whisk cool rum reduction, vinegar, chili sauce, lime juice, garlic and jerk seasoning. In a slow, constant stream, whisk in olive oil. Season to taste with salt and pepper. Toss with arugula and sautéed shrimp.
    3. Sautéed Shrimp - Heat oil in 12-inch nonstick skillet over medium high heat. Add shrimp; cook and stir 3 to 5 minutes, until pink. Remove from heat and add lime juice; season with salt and pepper.
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Makes 4 servings
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SOURCE: Cruzan Rum

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