Glenn Lindgren: This fruit is also called soursop in many countries. Many Cubans also grow and use the cherimoya, a fruit with a similar flavor.

Jorge Castillo: To remove the pulp from a ripe guanábana or cherimoya, cut the fruit in half and spoon out the soft interior. Unlike the granadilla, you must remove the seeds!

Put everything in the blender except the ice and process until frothy. Add the crushed ice and process until the ice is ground fine and the batido is thick and rich.

TIP: If you have time, you can freeze your fruit and omit the crushed ice, for a thicker, richer shake. Just cube the fruit or cut it in smaller chunks and freeze. You may also find frozen fruit chunks (not pulp) at your local market. If using frozen pulp -- because your local grocer does not carry exotic fruits, but the local Latin market sells pulp -- allow the pulp to thaw slightly. Break the pulp into smaller chunks to accomodate your blender.

NOTE: The sweetened condensed milk is a very Cuban addition. You may omit this ingredient by substituting an equal amount of sugar or to your own taste.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

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