10-29-2012, 04:50 AM
drool, you're making me hungry for guava!
I sieve it to remove seeds, then freeze for smoothies and other "future" uses. (yeah, I have only one tree)
The "Tropical Fruit Cookbook" by Marilyn Rittenhouse Harris suggests using guava puree in:
stew, soup*, salad dressing, fruit sauce, catsup*, barbecue sauce*, vinegar, marinade, bread*, cake icing, pudding, mousse, sorbet, ice cream, curry, fruitsicles, fruit spread*, chutney*, punch*.
* she includes recipes for these.
She says it acts as a thickener in soups and stews, and the high pectin content makes it great for jam and marmalade.
I think your guavarita idea is the best!
I sieve it to remove seeds, then freeze for smoothies and other "future" uses. (yeah, I have only one tree)
The "Tropical Fruit Cookbook" by Marilyn Rittenhouse Harris suggests using guava puree in:
stew, soup*, salad dressing, fruit sauce, catsup*, barbecue sauce*, vinegar, marinade, bread*, cake icing, pudding, mousse, sorbet, ice cream, curry, fruitsicles, fruit spread*, chutney*, punch*.
* she includes recipes for these.
She says it acts as a thickener in soups and stews, and the high pectin content makes it great for jam and marmalade.
I think your guavarita idea is the best!