PRODUCT: How To Enjoy Guava

July 11, 2014 at 8:05 am · Filed under Fruits, Nuts & Seeds, Recipes, Tip Of The Day

As we did an online search for “guava” recently, we were surprised to find that “What color is guava?” scored 2,900 searches last month. There’s obviously an interest in guava. But have you ever tried one?

Guava, also known as guayaba (the Spanish name) and Bangkok apple, is a round to oval shaped subtropical fruit that is actually classified as a berry.

Guava is native to Mexico, Central America and northern South America, but is now cultivated in tropic and subtropic belts around the world.

The skin of the immature fruit is bright green in color, but becomes yellowish green, maroon or yellow when ripe. The flesh is creamy white or rosy pink, depending on the variety. The taste is reminiscent of a cross between an Asian pear and a crab apple: refreshing, fruity, mildly sweet and tart. The texture is firm and crisp, like an Asian pear.

Guava can be eaten fresh, used in desserts or for nectar/juice, preserves or sauces. A guava contains about four times the amount of vitamin C as an orange.

Some guava varieties have white flesh, others have rosy flesh. Photo courtesy Baldor Food.

Some varieties have an edible rind and small seeds which are also edible. When ripe, the exotic aroma is alluring. One bite will transport you to the tropics!

Guavas are ripe when the aroma wafts up from the fruit: You can smell it, sweet and musky, without putting it to your nose. Ripe guavas have a two week shelf life if refrigerated, or about a week if left at room temperature.

Guava cake, made with guava nectar. Photo courtesy My Recipe Magic. Here’s the recipe.

WAYS TO SERVE GUAVA

The first way to test the waters could be with a simple box of guava nectar. Ceres, Goya, Hero, Jumex, Kern’s and other brands are available in many food stores.

You can drink the nectar or use it in recipes: baking, sauces, smoothies, etc.

If you’re keen on the guava flavor, the next step is to buy a fresh guava and let it ripen. Use it in everyday recipes:

Barbecue sauce and salsa (replace other fruit with guava)

Cocktails and mocktails

Crêpes

Dip (mix equal parts of guava preserves and mayonnaise as a dip with shrimp, chicken fingers or crudites)

Fruit tarts, bars, fruit breads, etc.(replace peaches with guava in most recipes)

Glaze for chicken and pork

Sauce: a sweet sauce on cheesecake, ice cream, French toast and pancakes

Smoothies and shakes

Sorbet and ice cream

Here are dozens of recipes from Emeril Lagasse and other Food Network chefs, who use guava in everything from grilled fish to pound cake.

And here’s an easy savory sauce for grilled proteins from Melissa’s chef Ida Rodriguez.

RECIPE: SAVORY GUAVA SAUCE

Ingredients

6 ripe guavas

2 tablespoons vegetable oil

1 small onion finely chopped

1/2 cup vegetable stock

2 teaspoons hot pepper sauce

Preparation

1. CUT each guava in half. Scoop out the pulp and place in a bowl.

2. HEAT oil in a suacepan and sauté onions until they are soft and translucent. Stir in the remaining ingredients. Cook, stirring constantly, until the sauce thickens.

By the way, guava is delicious with cream cheese. In our youth, our mom had a passion for cream cheese sandwiches with guava preserves. We always joined in.

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