Eat in season: Guavas – Stabroek News

Have you had your guava today?

Guavas are currently in season here in the Caribbean and I just can’t get enough of them. Do you know that there are fruits and foods that you can get bored of if you eat them too often? This isn’t the case with guavas and me, maybe it’s because I’m looking for different ways to enjoy this perfect fruit.

Research has shown that guavas contain vitamins A and B and contain high amounts of vitamin C. Vitamin A is important for vision and bone growth. Vitamin B supports and increases the metabolism, among other things it helps to maintain healthy skin and muscle tone. Vitamin B also strengthens the immune and nervous systems. Vitamin C makes connective tissue, which binds the body’s cells together, it helps build and maintain the skin and mucous membranes of the digestive system. In fact, some scientists have argued that guavas are a better source of vitamin C than oranges because the skin of the guava, unlike that of the orange, can be eaten. It is in the skin that much of vitamin C. is found. Guavas contain large amounts of pectin (a gelling agent), which is why they are so easy to turn into jam and when the pulp is cooked longer, it freezes and forms a favorite of many: guava cheese.

There are reports that guava helps control blood pressure and lower cholesterol. And guava is a real superstar for solving gastrointestinal problems. Look, guavas even make you look great – tests have shown that the pulp is made up of minerals, potassium, which help keep skin glowing, fresh and wrinkle-free. The minerals and vitamins in guava provide moisture and blood nutrients to the skin resulting in younger looking skin. So, I ask you again, did you drink your guava today?

If you’re heading out to buy guavas, here are a few things you need to know (i.e. if you’re new to guavas):

· They come in a variety of colors and sizes.

· White-fleshed guavas grow large and round with smooth skin. The skin of white-fleshed guava remains green when ripe.

· Those with peach-orange flesh are also round in shape but are generally smaller in size; when ripe, the skin of this guava is pale yellow.

· Guavas with pink-red flesh grow larger and are not always perfectly round; when ripe, their skin is creamy yellow.

Now, there are more than the three varieties mentioned here. Depending on where you are, you can find additional varieties, but the properties are basically the same. When selecting which guavas to buy, make sure the guava is firm and should give way to light pressure. Be careful

for weak points, they are a sign of decay. You will know if you are buying a ripe guava, as they are quite fragrant. Don’t be afraid to sniff it, be careful though, you might get drunk on its sweet aroma and bite into the guava on the spot! Well, maybe not in this time of pandemic. Guavas should be stored at room temperature but once cut, place the rest in the refrigerator.

Guavas can be eaten as is. You can opt to peel, slice, and seed a guava before eating it, but here’s my advice: don’t peel it, just wash it and cut off the bottom where it would have bloomed. Cut the flesh and eat it but do not throw out the kernel with the seeds, add them in a blender with a little water, mash, pass through a sieve to remove the seeds and drink the juice as the fruit’s natural supply. . Alternatively, you can do as I sometimes do, i.e. add more water to the blender with simple syrup, mix, strain, chill or add ice and you have a guava drink.

As you can see from last week’s column – Guava Pancakes – I keep trying to have guavas in different ways. In the past, I made chunky guava jam and used it in place of pineapple jam to make our popular pine tarts. I also made turnovers with the jam – using the same shortcrust pastry I made with the pine tarts just shaped differently. Another way to use the guava meat was to make a guava bread. Over the years my friends and taste testers have enjoyed the treats. The first time I made the bread my late mum and I tried it when it was still hot we were excited you know we loved it then but later that night when we got it had with friends for dessert, we were overwhelmed how much better it tasted, so when you make it let it cool completely for a more pronounced guava flavor or make it a day ahead.

Do you still read the column? Go get some guavas!


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Guava bread


• 1½ cup all-purpose flour

• 1½ teaspoons of baking powder

• ½ teaspoon of salt

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground allspice

• 2 eggs, room temperature

• ½ cup white granulated sugar

• ½ cup melted butter

• 1 teaspoon of vanilla extract

• 4 cups finely sliced ​​guava pulp (see note below)

• 1 cup of icing sugar

• 1½ tablespoons of milk or water

• Vegetable shortening, to grease the pan


1. Preheat the oven to 350 degrees F with the rack in the middle.

2. Grease 8 x 4 inch bun with vegetable shortening and set aside on a baking sheet.

3. Add the flour, baking powder, salt, cinnamon and allspice to a bowl and mix well.

4. Beat eggs and sugar together in large bowl with hand mixer on high speed for 3 minutes or by hand for 4 to 5 minutes. The mixture should be thick, white and creamy

5. Add the melted butter and vanilla to the sugar-egg mixture. Mix well.

6. Add the sliced ​​guavas to the mixture and toss to coat well.

7. Add the flour-spice mixture to the wet mixture and incorporate completely.

8. Pour batter into prepared pan and bake for 1 hour and 10 minutes or until a toothpick comes out clean. Check the time first to determine how long you might need.

9. Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

10. Mix the icing sugar with milk or water; drizzle frosting over bread pie. Slice and serve.


• Peel the guavas and slice the flesh, avoiding the seeds. Steam the flesh for 5 minutes and let cool completely before using. Store the skin and pit with seeds for jam or juice.

• If you don’t want to drizzle with icing, use a rounded cup of sugar for the recipe.

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