Guavas, AKA Apple guavas received its name because its coloring is so similar to that of a green apple, with hues of lemon and lime. The fruit is roughly spherical with a furrowed smooth surface. The most alluring element of a Guava is its fragrance, a bouquet of bright tropical aromatics. The flesh is unique to many fruits, its texture a combination of a firm banana with the succulence of an apple. Tiny edible seeds pattern the flesh's core. The flavor of Guava is a reflection of its aromatics, though more subtle with notes of pineapple, papaya, banana, and lemon.
Although Guava is a fruit, its culinary uses are nearly unlimited. Guava can be eaten whole for simple fresh eaten. They may be used for applications both sweet and savory, fresh, cooked, hot, and cold. Guavas are a perfect dessert ingredient in ice creams, gelatos, sorbets, panna cotta, and custards. Guava can be baked, caramelized and pureed, preserved, and jammed. You can also add Guava to juice blends and dry or dehydrate it, which will change its texture and concentrate its flavors.
Post-harvest Guavas can be kept at room temperature for up to 7 days, depending on ripeness
Fresh Guava Juice
1 Ripe Guava, medium size
3 tbsp Sugar
2 tbsp Lemon juice
2 cups of Water
- Cut the guava into small slices including the skin.
- In a blender, mix the guava slices, sugar, and lemon juice. Blend until the fruit is well smashed.
- Add water and blend again until smooth.
- Serve fresh and enjoy.