Guavas – Mother Nature’s gift to us during winter – is one of the most powerful and versatile fruits. An excellent source of Vitamin C, Iron and fibre, guavas are also rich in Vitamin A and B1. Guavas have three times more Vitamin C than oranges, almost 20 times more than bananas and about three times more than papayas – just what we need when we need it to ward off winter colds.
This high fibre winter jewel is rich in essential nutrients such as minerals, potassium and magnesium, yet it has a welcome low-calorie profile which is great news if you are trying to keep those love handles at bay during the long winter months.
Guavas contain both major classes of antioxidant pigments, carotenoids and polyphenols, making them a real antioxidant powerhouse.
The versatility of guavas is endless. Gone are the days where guavas were only considered good to eat stewed with custard! We all know that guavas can make wonderful salsa or tasty chutney to jazz up any meal, but guavas can also work well in cooking with ingredients such as fish or chicken. With guavas it is old meets new in the kitchen when it comes to savoury and sweet treats.
Try some guava chicken. It is so easy to make – just pop the chicken in the oven and glaze it with guava nectar.
This is scrumptious and adds so much flavour and versatility to that ordinary Sunday roast chicken. Who would have thought that you can combine guavas and fish in the same dish? Try cooking your fish in a delectable guava sauce, which you can prepare from guava juice, spices, tomato paste and lemon juice. It provides the most unbelievable taste – you will never want to cook without guavas again.
Guava and Raspberry Fridge Tart
Serves 6 – 8
- 1 x 200g packet Tennis biscuits
- 1 x 820g can guava halves, drained but reserve the syrup
- 1 x 360g can caramelised condensed milk
- 375ml water
- 1 x 80 g packet raspberry jelly
- 250ml cream
Dip the Tennis biscuits into the reserved syrup and lie overlapping on the base of a square or rectangular dish. Pour the remaining syrup over the biscuits. Combine the caramel treat and 250ml of the water. Whisk over low heat until the caramel has melted. Add the jelly powder and the remaining water. Mix well. Remove the pips from the guavas and chop them. Add to the jelly mixture. Leave to cool. Whip the cream until stiff and fold into the jelly and guava mixture. Pour over biscuits and refrigerate until set. Decorate with fresh raspberries and chocolate curls.
Makes 3 litres
- 1 litre brown vinegar
- 750ml sugar
- 500g onions, peeled and finely chopped
- 2.5ml ground ginger
- 10ml cloves
- 10ml salt
- 5ml pepper
- 2.5 litres cooked guava puree
Heat vinegar in a stainless steel or enamel saucepan. Add sugar and heat until dissolved. Add onions and other spices and cook for 20 minutes. Add guava puree and cook until the mixture thickens. Allow to cool slightly. Bottle in sterilized jars after the chutney has cooled off.
Serve with fish, chicken and cold meats. Ideal for browning oven baked chicken.