I’m so happy that the stores still have fresh guavas on their shelves. It is said that the pineapple is the king of fruits and the guava is the queen. The guava, which is a member of the myrtle and eucalyptus family, grows throughout the tropics.
Winter is the time for these soft, sweet, fragrant fruits. I just adore them. Full of Vitamin C, they are just perfect for this time of the year.
This fruit is very versatile and can be used in sweet and savoury dishes. I have fond memories of my sister and I helping my mother pick the fresh guavas off of our trees and peeling them and stewing them for breakfast and dessert. I loved eating them floating in a bowl of icy cold evaporated milk and the sugar syrup she cooked them in.
I believe when compared to the same amount of pineapple, guavas may contain 30 or more calories per serving, but they have three times the protein and four times the fibre. When eaten with their skins, your body will receive an even higher concentration of Vitamin C, so keep them in their skins. Its Vitamin A content is five times that of an orange.
I love to use them in salads, so here goes.
Spicy Guava Salad
6 peeled guavas cut into bite sized blocks
8 cherry tomatoes, halved
3 spring onions with tops sliced
1 small red chillie sliced
1 tbls chopped coriander
1 tbls chopped fresh mint
½ tsp ground cumin
Juice and zest of lime
3 tbls olive oil
Toss all the ingredients together a bowl, season with salt and pepper and serve with chicken.
4 large firm ripe guavas peeled and halved
3 cups water
1 cinnamon stick
The peel of a ripe lemon
Place the water, sugar, cinnamon stick and cloves along with the lemon peel into a saucepan simmer over a medium heat until the sugar has dissolved.
Now add the guavas and simmer till they are tender.
Remove from the heat and serve hot or chilled with ice cream, fresh cream, ideal milk or yoghurt.