Hazel Naguit 4A
The Guava fruit is usually 4 to 12 cenimeters long. They are long and oval shaped depending on their type. The outer skin is a bit rough, either with a bitter or sweet taste. Also, the skin can be any thickness. It is usually green before maturity, but becomes yellow, maroon, or green when it turns ripe. The inside or guava pulp may be sweet or sour. It tastes like something between a pear and a strawberry. Inside the fruit, you will see a pink/red color.
- White Guavas
- Red Guavas
- Apple Guavas
- Pineapple Guavas
Common Cooking Methods
- Baking Guavas (Example: cakes)
- Frying Guavas (Example: deep fried guava puffs)
- Blending Guavas (Example: salad dressing or smoothie)
- Grilling Guavas (Example: grilled sweet guava chicken)
- Sautee Guavas (Example: guava sauteed with chives)
Guava Cake Recipe
3/4 cup butter, softened
- 1 cup sifted powdered sugar
- 1 1/2 tablespoons milk or 1 1/2 tablespoons water or 1 1/2 tablespoons orange juice or 1 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla or 1/2 teaspoon coconut extract
Preheat oven to 350 degrees F.
Grease a 10-inch springform pan or ring mold.
In a large mixing bowl, cream butter and sugar together.
Add eggs, one by one, beating thoroughly.
Add applesauce and vanilla, and mix well.
Sift flour and baking powder together in a separate bowl.
Gradually add flour mixture to butter mixture until fully blended.
Spread half the cake batter in greased pan.
Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
Top with remaining cake batter, covering guava paste.
Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
Mix ingredients for glaze until smooth, and pour over warm cake.
Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).
Pomegranate and Guava Salad Recipe
- Cut the guavas in half, then peel and seed them keeping the seeds and peel in a bowl.
- Cut the guava into small cubes and place in a bowl.
- Place the guava peel and seeds in the blender.
- Add the water, lemon juice and sugar and blend on medium speed until smooth (about 2 minutes).
- Run the guava juice through a sieve to get a smooth juice (if you feel that the juice is not sweet enough, you can adjust it by adding some more sugar).
- Mix the guava cubes and pomegranate seeds with the guava juice and serve!
Guava-Stuffed Chicken with Caramelized Mango Recipe
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 6 garlic cloves, chopped
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh thyme leaves
- 6 large skinless boneless chicken breast halves
- 3 ounces cream cheese, room temperature
- 2 tablespoons guava paste* (about 1 1/2 ounces)
- 2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
- 2 tablespoons canola oil
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 4 tablespoons (1/2 stick) butter
- 1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices
Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
Whisk cream cheese and guava paste in medium bowl to blend. Stir in spinach. Cover and chill to firm slightly, at least 2 hours. Transfer to pastry bag.
Remove 1 chicken breast from marinade, scraping excess marinade back into bowl. Insert small sharp knife into 1 side of chicken breast; move knife in arc to create large pocket, keeping opening about 1 1/2 inches long. Repeat with remaining chicken. Pipe filling through openings in chicken breasts to fill pockets. Close openings with metal turkey pins or toothpicks. (Can be made 4 hours ahead. Cover and chill.)
Heat 1 tablespoon canola oil in each of 2 heavy large skillets over medium heat. Add 3 chicken breasts to each skillet. Cook chicken until brown, about 3 minutes per side. Transfer to plate. Transfer any juices from 1 skillet into second skillet. Add wine and broth to second skillet. Bring to boil. Add chicken breasts to wine mixture in skillet. Cover skillet; reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes. Transfer chicken to work surface; let stand 10 minutes.
Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
Slice chicken diagonally into 1/2-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes. Drizzle sauce over chicken and surround with mango.
Interesting Facts about the Guava
- grown in tropical and subtropical regions
- believed to have originated in southern Mexico or Central America
- can help with weight loss, cancer prevention, constipation, eyesight, thyroid health, brain health, high blood pressure, diabetes, etc.
- common names of the fruit are: guyava and kuawa