by Mike Sabine 

You see them everywhere, hawked in plastic bags in the town square, consumed by the glass at restaurantes corrientes, ladled out of buckets by street vendors. The ubiquitous refresco naturale. Since before Columbus, Central Americans have been craftily converting seemingly every fruit, vegetable and seed that grows into tasty drinks, and no visit to the region is complete without sampling the amazing variety of these libations. 

Not only do they quench the thirst and satisfy the sweet tooth, and depending on whose old family recipe it’s made from, they have curative properties as well. Had one too many at the bar last night? The nectar of the sweet/tart red pitaya fruit will set that de goma (hangover - literally means ‘gummed- up’) situation straight. And you may as well get your kidneys back in shape, so knock back a tall glass of linaza. And according to local folk experts, tamarindo will ease the sore throat, help digestion and benefit seemingly every organ.