Have you had your guava today?
Guavas are currently in season here in the Caribbean and I just can’t get enough of them. You know that there are some fruits and foods that if you have them too often you can get tired of them? Not so with guavas and me, perhaps it is because I seek out various ways to enjoy this perfect fruit.
Research has shown that guavas contain Vitamins A and B and have high amounts of Vitamin C. Vitamin A is important for vision and bone growth. Vitamin B supports and increases metabolism, it helps maintain healthy skin and muscle tone among other things. Vitamin B also enhances the immune and nervous systems. Vitamin C makes the connective tissue, which binds the body cells together, it aids in the building and maintenance of skin and linings of the digestive system. Actually, some scientists have argued that guavas are a better source of Vitamin C than oranges because the skin of guava, unlike that of the orange, can be eaten. It is in the skin that a lot of the Vitamin C is found. Guavas have high amounts of pectin (a gelling agent), that’s why they’re so easy to make into jam and when the pulp is cooked longer, it congeals and forms a favourite of many: guava cheese.
There are reports of guava aiding in the control of blood pressure and the lowering of cholesterol. And guava is a real superstar at solving gastrointestinal problems. Look, guavas even make you look good – tests have shown that the pulp consists of the mineral, potassium, which helps keep the skin glowing, fresh, and wrinkle-free. The minerals and vitamins found in guava provide moisture and blood nutrients to the skin, hence younger-looking skin. So, I ask you again, have you had your guava today?
If you’re heading out to get some guavas, here are a few things you should know (that is, if you are new to guavas):
· They come in a variety of colours and sizes.
· The white-fleshed guavas grow large and round and the skin smooth. The skin of the white-flesh guava remains green in colour when ripe.
· The peach-orange-fleshed ones are round in shape also but are generally smaller in size; when ripe, the skin of this guava is pale yellow.
· The pink-red-fleshed guavas grow large and are not always perfectly round; when ripe, their skin is cream-yellow.
Now there are more than just the three varieties mentioned here. Depending on where you are, you may find additional varieties, but the properties are basically the same. When selecting guavas for purchase, ensure the guava is firm and it should give to slight pressure. Watch out
for soft spots, they are a sign of decay. You will know if you are buying a ripe guava, as they are rather fragrant. Do not be afraid to sniff it, be careful though, you may become intoxicated with the sweet aroma and bite into the guava right there and then! Well, maybe not in this time of a pandemic. Guavas should be kept at room temperature but once cut, place the remainder in the refrigerator.
Guavas can be eaten as is. You can opt to peel, slice, and deseed a guava before eating it, but here’s my advice: do not peel it, just wash it, and cut off the bottom where it would have flowered. Slice the flesh and eat it but do not throw away the core with the seeds, add them to a blender along with a little water, puree, pass through a sieve to remove the seeds and drink the juice as your natural intake of the fruit. Alternately, you can do like I do at times, which is to add more water to the blender along with some simple syrup, blend, strain, chill or add ice and you’ll have guava drink.
As you can tell from last week’s column – Guava Pancakes – I continue to try having guavas in a variety of ways. In the past, I made a chunky style guava jam and used it instead of pineapple jam to make our popular Pine Tarts. I’ve also made turnovers with the jam – using the same shortcrust pastry as I did with the Pine Tarts just shaped differently. Another way I used the guava flesh was to make a Guava Tart Bread. Over the years, my friends and taste testers have been enjoying the treats. The first time I made the bread, my late Mom and I tried it when it was still warm, we were excited you know, we loved it then, but later in the evening when we had it with some friends as dessert, we were bowled over by how much better it tasted, so when you make it, let it cool completely for a more pronounced guava flavour or make it a day ahead.
Are you still reading the column? Go get some guavas!
Cynthia
Guava Bread
INGREDIENTS
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 2 eggs, room temperature
• ½ cup white granulated sugar
• ½ cup melted butter
• 1 teaspoon vanilla essence
• 4 cups thinly sliced guava pulp (see note below)
• 1 cup icing sugar
• 1½ tablespoons milk or water
• Vegetable shortening, for greasing pan
DIRECTIONS
1. Preheat the oven to 350 degrees F with the rack in the middle.
2. Grease an 8 x 4-inch loaf with vegetable shortening and set aside on a baking sheet.
3. Add flour, baking powder, salt, cinnamon, and allspice to a bowl and mix thoroughly.
4. Beat eggs and sugar together in a large bowl with a hand mixer on high speed for 3 minutes or by hand for 4 – 5 minutes. The mixture should be thick, white, and creamy
5. Add melted butter and vanilla to the sugar-egg mixture. Mix well.
6. Add sliced guavas to the mixture and stir to coat thoroughly.
7. Add flour-spice mixture to the wet mixture and incorporate fully.
8. Pour batter into the prepared pan and bake for 1 hour and 10 minutes or until an inserted skewer comes out clean. Check at the hour mark first to determine how much longer you might need.
9. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely
10. Mix icing sugar with milk or water; drizzle icing over tart-bread. Slice and serve.
Notes
• Peel guavas and slice the flesh avoiding the seeds. Steam the flesh for 5 minutes and let cool completely before using. Save the skin and core with seeds for jam or juice.
• If you do not want to drizzle with the icing, then use a heaped ¾ cup sugar for the recipe.
