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Agua Fresca - Traditional Mexican Fruit Beverages You Will Love
Gail Jennings
June 2009
 One of my earliest memories of Mexico is the wonderful beverages known as Agua Fresca or Aguas de Frutas. Literally translated as "fresh water" or "fruit waters" they are in reality light-bodied and very refreshing fruit drinks made from whatever fruit is in season combined with sweetener (traditionally sugar) and water. You will find these drinks at street stands all over Mexico and they are served at restaurants as well. The mild yet distinct fruitiness of these beverages is an excellent counterbalance to the strong flavors of Mexican cuisine. Very similar drinks are found in Filipino cuisine though they shred rather than mash the firm-bodied fruits such as cantaloupe and honeydew which makes for a very nice beverage as well.
Here in Hawaii we enjoy an abundance of locally grown melons and watermelons of all types during the summer season and this is just one more way to enjoy the refreshing taste of melons. I am particularly fond of the seedless Thai watermelons (they are tiny and round) as the lack seeds saves a step in preparation. Look for watermelons that have what I would describe as tan textured spots - not too many. I was told by an uncle years ago that these were the marks of bee stings and meant the fruit was sweet. True or not, this method has never failed me.
Making Agua Fresca at home is a simple undertaking. Key points to remember:
- Traditionally these drinks are made without blenders and done by simply mashing the fruit with a fork or masher before adding the water and sweetener. You should try this method at least once to understand what an authentic Agua Fresca is like.
- The amount of sweetener needed will vary depending on the sweetness of the fruit you are using. Some may not require any at all. Sugar substitutes may be used and honey is okay too though it is best to liquify the honey with a bit of hot water to ensure proper distribution.
- If you are using a blender, do not be tempted to add all of the water called for in the recipe and never add ice. You should only add water to the blender when the fruit isn't juicy enough to blend on its own and then it should only be what is needed to liquify the fruit.
- Most Agua Frescas are not served over ice. Ice dilutes the fruit flavor and does not enhance the quality of the drink. If you like your beverages cold, chill the fruit and use very cold water or chill the prepared pitcher of Aqua Fresca in the refrigerator before serving.
- A lime wedge garnish or a quick squeeze of fresh lime is perfectly acceptable.
Now that you have the concept, here are a couple of recipes to try. One of the other great things about Aqua Fresca is that you can make your own concoctions based on your preferences. I once had a wonderful Agua Fresca made from fresh strawberries at a dinner party and it was wildly extravagant in taste and appearance. Be creative and enjoy!
Agua de Melon
1 ripe cantaloupe or honey dew peeled, seeded and diced
2 qts cold water
1/2 cup sugar*
Mash the melon. If using a blender, add just enough water to blend into a coarse pulp. Put the pulp in a pitcher adding the water and the sugar. Stir vigorously to dissolve the sweetener.
This next recipe is my personal favorite. Using a seedless watermelon makes this very easy. Seeded watermelon is fine too and you can either seed it (lots of work) or use a blender to break up the seeds which will settle to the bottom of the blender.
Agua de Sandia (Watermelon)
3 cups watermelon, diced (no rind)
10 cups cold water
1/2 cup sugar*
Mash the fruit until it is quite smooth. If using a blender, add the diced watermelon and 4 cups of the water. Blend for a minute or two until the seeds break up . Let the ground seeds settle to the bottom, then pour off the liquid into the pitcher. The ground seeds should remain in the bottom.
Add the remaining water and sweeten as needed.
*Use more or less depending on the sweetness of the fruit. |
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