FORMULA-005-SLD // GUAVA DRAGON FRUIT SUGAR

SOLID FORMULAS

Mar 6

Written By Renato Osoy - Chef | Founder

Tropical Fruit Finishing Sugar for Rum & Fruit Cocktails

APPLICATION CONTEXT

Optimized for:

• Tamarind Daiquiris
• Piña Coladas
• Tropical rum cocktails
• Creamy fruit blends

Also suitable for:

• Vodka cocktails
• Gin cocktails
• Pisco-based drinks
• Fresh fruit desserts
• Yogurt or tropical fruit bowls

Best suited for cocktail glass rimming and decorative sweet finishing.

FORMULA COMPOSITION

200 g Sugar
15 g Dragon Fruit (Pitaya) Dried
15 g Green Guava Dried
15 g Yellow Guava Dried
10 g Hibiscus (Jamaica) Dried

Processing Notes:
All fruit components fully dehydrated before grinding.
Guava varieties used to create layered tropical aroma.
Hibiscus lightly milled to integrate acidity and color.

Sugar grain size: medium.

Final grind: medium crystalline sugar with fine fruit powder distribution.

Yield: ~255 g
Storage: Airtight container, low humidity environment
Shelf Life: 6–8 months (fruit aroma softens gradually)

FLAVOR, AROMA & TEXTURE

Flavor

Immediate tropical sweetness.
Guava dominates the mid-palate with dense fruit character.
Hibiscus introduces light tartness that balances the sugar.
Dragon fruit provides subtle flavor with visual brightness.

Aroma

Fresh guava aromatics dominate.
Floral hibiscus undertones.
Light tropical fruit notes from pitaya.

Texture

Medium crystalline sugar structure.
Fine fruit particles integrated into sugar grains.
Slight hygroscopic behavior due to fruit sugars.

Visual Character

Soft pink sugar matrix with small dark hibiscus flecks.
Visually vibrant, ideal for tropical cocktail presentation.

Designed for

• Tamarind Daiquiris
• Piña Coladas
• Tropical rum cocktails
• Cream-based fruit cocktails

Also effective for:

• Vodka fruit cocktails
• Pisco drinks
• Fresh fruit desserts
• Yogurt or smoothie bowls

NOTES

Version: 1.0

Dual guava varieties enhance aromatic complexity.
Dragon fruit primarily contributes color and mild fruit character.
Hibiscus balances sweetness with light acidity and floral aroma.

Future Tests:
• Passion fruit variation
• Mango–guava version
• Lime zest addition for higher acidity
• Freeze-dried pineapple variation

SweetAcidicAromaticGlass RimmingTequilaMezcalMixologyFruityRumPiscoGinTropical CocktailsTikiBar Application

Renato Osoy - Chef | Founder

Making a great dish doesn't have to be complicated—it's really about knowing how to unlock the potential of your ingredients.

My goal with Culinary Collector is simple: to bridge the gap between the professional kitchen and your table. Drawing on my training at Le Cordon Bleu and my Guatemalan roots, I propose culinary ideas as departure points that help you build depth in every dish. Whether it's a new technique or a recipe for Adobo Negro, I want to give you the 'secret sauce' that makes your guests ask, 'How did you make this?'

https://www.culinarycollector.com/atelier