It’s guava season. Here in South Florida, the oppressive summer sun and suffocating humidity of August has one shimmering bright spot. A bounty of pimpled green orbs with a distinctive aroma and musky sweet taste. The question is — what to do with them? Easy Guava Purée.
I have to admit, this is new for me. We’ve never had a guava tree before and you really don’t see guava fruit in the big grocery stores very often, because once they’re ripe, they’re ripe — and that’s bad for shipping and storing. But a few years back there was a sale of tropical fruit plants at Costco of all places.
My Mom and Dad had just retired to the Florida Keys and since my Mom loves guava, I picked up a little 3-foot tree and bought it for her. Dad planted it and that tree has grown into a 15-foot behemoth that spits out fruit faster than Donald Trump tweets. That’s a lot, folks!
The harvest comes in waves and Mom has to monitor her tree daily, plucking the best ones before they fall to the ground or are attacked by iguanas and other hungry foragers.
Even if some are scavenged, it really doesn’t put a dent in the yield. Last year, we made some really excellent fresh guava jam and a subsequent guava grilled cheese but today, I’m making an easy guava purée.
It’s so simple, I can hardly call it a recipe. Just simmer fresh guava with honey and water until it’s syrupy and purée it in a blender.
Strain the guava through a mesh strainer to remove the seeds. Don’t skip this step. Those seeds are harder than passing a bill through Congress and unless you enjoy pricey dental work, avoid the seeds.
You may have to work the purée with the back of a spoon, but after a few minutes, you’ll have de-seeded the whole batch.
Discard the seeds and any excess pulp.
I like to add a squeeze of lime juice at the end for a little tang… Behold– silky smooth and super easy guava purée. Now that it’s ready, what will you do with it? Well, just this past week, this purée has made it into several tropical smoothies with apple-bananas from my neighbor’s tree. It’s also been swirled into morning yogurt — and my Mom and Dad have been making daily cocktails with it. They’re retired, you know…
I’ve got another special treat that I’ll be sharing with you very soon, but it’s a recipe unto itself – so it’ll have to wait for another post!
A deliciously floral puree, perfect for smoothies, cocktails, swirled into yogurt -- you name it!
- 3 cups guava pulp scooped from skin
- 3/4 cup honey
- 1 cup water
- squeeze lime juice
Add guava, honey and water to a large saucepan and heat over medium high heat to a boil. Reduce heat to a simmer and cook guava for 10 minutes, stirring occasionally, and skimming the surface with a spoon to remove any scum.
Transfer the guava mixture to a blender and pulse on a low speed until pureed -- but the seeds are still whole (that's why you need the low speed - you don't want to puree the hard seeds)
Pour the guava puree into a mesh sieve set over a bowl or large measuring cup and stir with a wooden spoon so that the liquid passes through the strainer into the bowl and any pulp and seeds remain in the sieve. Discard the seeds and pulp. Stir in the lime juice.
Use the puree in smoothies, cocktails, as a mix in to yogurt, spread on toast, etc. Store in an airtight container in the refrigerator 3-4 days.
More Tropical Fruit Favorites:
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