13 Recipes for this ‘guava season’

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“Guava season”, a term that might conjure images of tropical abundance, holds a bittersweet meaning for some. Historically, the phrase referred not to a time of plenty, but rather a period of hardship. Because guava trees often bear fruit during the dry season, when water is scarce and crops struggle, “guava season” became synonymous with drought or financial difficulty, a stark reminder of the challenges faced by agricultural communities.

This context adds a unique layer to our appreciation of this versatile and nutritious fruit. So, whether you’re facing a literal guava season or simply seeking to incorporate its unique flavour into your diet, here are 13 recipes to celebrate – and utilise – the guava in all its glory.

A world of guavas: Exploring the varieties

Before diving into the recipes, it’s worth noting that “guava” isn’t a monolithic term. Numerous varieties exist, each boasting a distinct flavor profile, texture, and appearance. Knowing these differences can significantly enhance your culinary experience. The most common variety is the tropical white guava, characterised by its creamy white flesh, sweet aroma, and relatively few seeds. Its skin is typically pale green.

The tropical pink guava is equally popular, distinguished by its vibrant pink flesh, slightly more tart flavour, and abundance of seeds. The red Malaysian guava, with its deep red skin and flesh, boasts a richer, more intense flavour. Lemon guavas are smaller, with yellow skin and a tart, citrusy taste, making them ideal for jams and jellies. Finally, the strawberry guava is another small variety, with reddish skin and a flavour reminiscent of strawberries, adding a unique twist to desserts. Exploring these varieties will unlock a world of culinary possibilities.

Guava: A nutritional powerhouse

Beyond its delightful taste, guava is a nutritional treasure trove. Packed with Vitamin C, often exceeding that found in citrus fruits, it’s a potent immune booster. A single guava can provide well over 100% of your daily Vitamin C needs. It’s also an excellent source of dietary fiber, promoting healthy digestion and aiding in weight management.

Guava is rich in Vitamin A, crucial for maintaining healthy vision, and boasts a high concentration of antioxidants, including lycopene, which has been linked to cancer prevention. The fruit also provides potassium, an essential mineral for regulating blood pressure. Even the leaves of the guava plant offer significant health benefits. Guava leaf tea is a traditional remedy for diarrhea, thanks to its antibacterial and astringent properties.

Studies have shown that guava leaf extract can help regulate blood sugar levels, making it potentially beneficial for individuals with diabetes. Additionally, the leaves contain compounds with anti-inflammatory and analgesic effects, providing relief from pain and inflammation.

Guava wood: A strength to rely on

Beyond its culinary and medicinal applications, the guava tree also provides valuable wood. Renowned for its strength and durability, guava wood is a traditional choice for crafting hand tools. Its resilience makes it ideal for handles on tools like “swipers” (hand brush cutters), allowing for comfortable and effective use. It is also commonly used as crook sticks, where the wood’s inherent strength provides sturdy and reliable support. The elasticity and strength of the wood further make it a suitable material for slingshot handles, known for their longevity and effectiveness. The practicality of using guava wood reinforces the tree’s overall value, showcasing the resourcefulness of utilising every part of the plant.

This “guava season”, embrace the diverse flavours and benefits this fruit offers. Whether you’re preserving its sweetness in jam, grilling with a guava-infused marinade, or simply enjoying a refreshing smoothie, remember the historical context and appreciate the bounty before you. From the tree’s roots to its leaves and fruit, guava represents resilience, resourcefulness, and a taste of the tropics.

From savoury to sweet: 13 guava recipes

Now, let’s explore 13 diverse and delicious ways to incorporate guava into your diet:

Easy Guava Jam – no pectin needed!

Yields: Approximately 2 cups

Prep time: 10 minutes

Cook time: 30-40 minutes

Ingredients:

1 kg ripe guavas, peeled, seeded, and chopped (about 4 cups)

1 cup granulated sugar (adjust to taste, depending on guava sweetness)

1/4 cup lemon juice (acts as a natural pectin and adds brightness)

1/4 cup water (if needed to avoid scorching)

Equipment:

Large, heavy-bottomed saucepan

Sterilised jars and lids

Instructions:

Prepare jars: Sterilise your jars and lids by boiling them in water for 10 minutes. Keep them hot.

Combine ingredients: In the saucepan, combine the chopped guavas, sugar, and lemon juice. Add water if the mixture seems dry.

Cook and stir: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.

Reduce heat: Reduce the heat to medium-low and continue to cook, stirring frequently, until the jam thickens. This usually takes 30-40 minutes. The jam is ready when it coats the back of a spoon and a line remains when you run your finger through it.

Jarring: Carefully ladle the hot jam into the sterilised jars, leaving about 1/4 inch headspace. Wipe the rims clean, place the lids on, and screw on the bands finger-tight.

Process (optional): For longer shelf life, process the jars in a boiling water bath for 10 minutes. Otherwise, let cool completely on the counter. The lids should pop as they seal.

Store: Store sealed jars in a cool, dark place. Refrigerate after opening.

Guava Jam (traditional)

Yields: Approximately 4 cups

Prep time: 15 minutes

Cook time: 45-60 minutes

Ingredients:

1 kg ripe guavas, washed and quartered

500 ml water

750g Granulated sugar

Juice of 1 lemon

Instructions

Boil guavas in the water until softened.

Blend guavas and water mixture.

Add sugar and lemon juice and boil, stirring until desired consistency is achieved.

Guava Jelly

Yields: Approximately 4 cups

Prep time: 15 minutes

Cook time: 45-60 minutes

Ingredients:

1 kg ripe guavas, washed and quartered

500 ml water

750g Granulated sugar

Juice of 1 lemon

Instructions

Boil guavas in the water until softened.

Blend guavas and water mixture.

Strain the juice and discard the pulp

Add sugar and lemon juice and boil, stirring until desired consistency is achieved.

Pink Guava & Coconut Panna Cotta (tropical dream)

Yields: 6 servings

Prep time: 20 minutes

Chill time: 4-6 hours

Ingredients:

1 cup heavy cream

1 cup coconut milk (full-fat)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 packet (1/4 ounce) powdered gelatin

1/4 cup cold water

1 cup pink guava puree (from about 4 guavas)

Toasted coconut flakes, for garnish

Equipment:

Small saucepan

6 ramekins or glasses

Instructions:

Bloom gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5-10 minutes to soften.

Heat cream and coconut milk: In a saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil.

Dissolve gelatin: Remove the saucepan from the heat and stir in the bloomed gelatin until it is completely dissolved. Stir in the vanilla extract.

Incorporate guava: Gently stir in the pink guava puree until well combined.

Pour and chill: Pour the mixture into the ramekins or glasses. Cover with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until set.

Garnish and serve: Before serving, garnish with toasted coconut flakes.

Guava Cheese (Candied Guava Pulp cut into squares)

Yields: About 24 squares

Prep time: 15 minutes

Cook time: 1-2 hours

Ingredients:

1 kg ripe guavas, peeled, seeded, and roughly chopped

500g granulated sugar

1/4 cup lemon juice

Powdered sugar, for coating

Equipment:

Food processor or blender

Heavy-bottomed saucepan

8×8 inch baking pan, lined with parchment paper

Instructions:

Puree guavas: In a food processor or blender, puree the chopped guavas until smooth.

Cook the mixture: Pour the guava puree into a heavy-bottomed saucepan. Add the sugar and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. This can take 1-2 hours. Be patient and stir continuously to prevent burning.

Pour into pan: Once the mixture is very thick and glossy, pour it into the prepared baking pan. Spread evenly.

Cool and set: Let the guava cheese cool completely at room temperature. This may take several hours or overnight.

Cut and coat: Once set, cut the guava cheese into squares. Coat each square with powdered sugar.

Store: Store in an airtight container at room temperature.

Guava Smoothie

Yields: 1 serving

Prep time: 5 minutes

Ingredients:

1 ripe guava, peeled and chopped

1/2 cup frozen mango chunks

1/2 cup yogurt (Greek or plain)

1/4 cup milk (or coconut milk)

1 tablespoon honey or maple syrup (optional, to taste)

Ice cubes (optional, for a thicker smoothie)

Equipment:

Blender

Instructions:

Blend: Combine all ingredients in a blender.

Blend until smooth: Blend until smooth and creamy, adding more liquid if needed to reach desired consistency.

Serve: Pour into a glass and enjoy immediately.

Guava Juice

Yields: Approximately 4 cups

Prep time: 10 minutes

Ingredients:

1 kg ripe guavas, washed and quartered

500 ml water

250 ml water (more depending on desired consistency)

Sugar to taste (optional)

Instructions

Boil guavas in the 500 ml water until softened.

Blend guavas and water mixture.

Strain the juice and discard the pulp

Add more water (250ml or more) until desired consistence is achieved.

Add sugar if you like

Guava Wine

Note: Winemaking is a complex process requiring specific knowledge and equipment. This is a simplified outline. For best results, consult winemaking resources.

Yields: Varies (depending on batch size)

Ingredients:

Guava pulp

Water

Sugar

Wine yeast

Yeast nutrient

Instructions:

Mix guava pulp, water, and sugar.

Pitch wine yeast and yeast nutrient.

Ferment for 1-2 weeks.

Rack and age.

Guava and Ginger Margarita: A tropical twist

Yields: 1 serving

Prep time: 5 minutes

Ingredients:

2 ounces tequila (blanco or reposado)

1-ounce guava juice or puree

1-ounce lime juice

1/2-ounce orange liqueur (Cointreau or Triple Sec)

1/2-ounce ginger syrup (or to taste)

Lime wedge, for garnish

Salt or sugar, for rimming the glass (optional)

Equipment:

Cocktail shaker

Margarita glass or rocks glass

Instructions:

Prepare glass: If desired, rim the glass with salt or sugar.

Combine ingredients: In a cocktail shaker filled with ice, combine the tequila, guava juice/puree, lime juice, orange liqueur, and ginger syrup.

Shake and strain: Shake well until chilled. Strain into the prepared glass filled with ice.

Garnish: Garnish with a lime wedge.

Homemade Guava Paste (Dulce de Guayaba)

Yields: 1 block

Prep time: 10 minutes

Cook time: 1-2 hours

Ingredients:

1 kg ripe guavas, peeled, seeded, and chopped

500g granulated sugar

1/4 cup lemon juice

Equipment:

Food processor or blender

Heavy-bottomed saucepan

8×8 inch baking pan, lined with parchment paper

Instructions:

Puree guavas: In a food processor or blender, puree the chopped guavas until smooth.

Cook the mixture: Pour the guava puree into a heavy-bottomed saucepan. Add the sugar and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. This can take 1-2 hours. Be patient and stir continuously to prevent burning. The colour will deepen significantly.

Pour into pan: Once the mixture is very thick and glossy, pour it into the prepared baking pan. Spread evenly.

Cool and set: Let the guava paste cool completely at room temperature. This may take several hours or overnight. It should be firm

enough to slice.

Guava & Lime Cheesecake Bars (no-bake!)

Yields: 16 bars

Prep time: 20 minutes

Chill time: 4-6 hours

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons (3 ounces) unsalted butter, melted

Filling:

16 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/2 cup guava puree

1/4 cup lime juice

1 teaspoon vanilla extract

Equipment:

9×13 inch baking pan, lined with parchment paper

Instructions:

Prepare crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking pan.

Make filling: In a large bowl, beat the cream cheese until smooth. Gradually beat in the sweetened condensed milk until well combined. Stir in the guava puree, lime juice, and vanilla extract.

Pour and chill: Pour the filling over the crust. Spread evenly. Cover with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until set.

Cut and serve: Cut into bars and serve.

Spicy Guava BBQ Pulled Pork Sliders

Yields: 12 sliders

Prep time: 20 minutes

Cook time: 6-8 hours (slow cooker)

Ingredients:

3-4 pound pork shoulder (Boston butt)

1 teaspoon salt

1/2 teaspoon black pepper

1 medium onion, chopped

2 cloves garlic, minced

1 cup guava BBQ sauce (recipe below or store-bought)

1/4 cup apple cider vinegar

1 tablespoon chili powder

1 teaspoon smoked paprika

Slider buns

Coleslaw, for topping (optional)

Guava BBQ sauce:

1 cup guava puree

1/2 cup ketchup

1/4 cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (or to taste)

Equipment:

Slow cooker

Large bowl

Two forks

Instructions:

Season pork: Rub the pork shoulder with salt and pepper.

Sear (optional): For extra flavour, sear the pork shoulder in a large skillet over medium-high heat until browned on all sides.

Slow cook: Place the onion and garlic in the bottom of the slow cooker. Place the pork shoulder on top.

Make BBQ sauce: In a bowl, whisk together the guava BBQ sauce ingredients, apple cider vinegar, chili powder, and smoked paprika. Pour the sauce over the pork shoulder.

Cook: Cover and cook on low for 6-8 hours, or until the pork is very tender and easily shreds with a fork.

Shred pork: Remove the pork from the slow cooker and let it cool slightly. Use two forks to shred the pork.

Assemble sliders: Toss the shredded pork with some of the cooking liquid (or extra BBQ sauce) to keep it moist. Spoon the pulled pork onto slider buns. Top with coleslaw, if desired..

Grilled Chicken with Guava Chipotle Marinade

Yields: 4 servings

Prep time: 15 minutes

Marinating time: 2-4 hours

Cook time: 15-20 minutes

Ingredients:

4 boneless, skinless chicken breasts

Marinade:

1/2 cup guava puree

1/4 cup olive oil

2 tablespoons lime juice

2 chipotle peppers in adobo sauce, minced (or 1 tablespoon chipotle powder)

1 tablespoon honey or maple syrup

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Equipment:

Large resealable plastic bag or container

Grill

Instructions:

Prepare marinade: In a bowl, whisk together the guava puree, olive oil, lime juice, chipotle peppers (or powder), honey/maple syrup, garlic powder, salt, and pepper.

Marinate chicken: Place the chicken breasts in a large resealable plastic bag or container. Pour the marinade over the chicken, making sure to coat all sides. Seal the bag or cover the container and refrigerate for at least 2-4 hours, or up to overnight.

Grill chicken: Preheat your grill to medium heat. Remove the chicken from the marinade (discard the marinade). Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).

Serve: Let the chicken rest for a few minutes before slicing and serving. Serve with your favourite sides.

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