When fresh this round or oval fruit is classified as a berry and is high in vitamin C. The edible skin can be white, yellow, green or pink in color; the pale yellow variety is often the sweetest. The Aztecs called them xalxocotl or "sand plums".
Our son, Justin is the best Pastry Chef in the family now. He does follow his Mom's advice on her "Guava Cheesecake with a Ginger Cookie Crust" that we have in our most recent book, "New World Kitchen". That or the recipe below are great for adding a tropical flair to the Holiday Season! I love the flavor of guava.--- Norman
GUAVA CHUTNEY
©2003 All rights reserved by Norman Van Aken
Yield: 3 Cups
6 ounces guava paste, small dice
1 Cup of Port wine
2 springs of rosemary
¼ cup red wine vinegar
1 stick of cinnamon
1 teaspoon grated ginger
½ cup currants
2 tablespoons sugar
1 teaspoon lemon zest
½ red onion, minced
1 Cup mango, medium dice
1 Cup pineapple, medium dice
1 Cup papaya, medium dice
1/8 teaspoon cracked black pepper
½ Scotch bonnet chile, stem, ribs and seeds removed, minced (optional)
Dissolve 4 ounces of the guava paste into the port by bringing them to a simmer and whisking. Add the rosemary, vinegar, cinnamon, ginger, currants, sugar and lemon. Cook for one or two minutes, until the sugar dissolves. Add the onion and fruit. Cook at low heat for 15 minutes. Add the rest of the guava paste and mix well. Let cool.
