We all know what to do when life hands you lemons, but what about guavas? Although I love exotic fruits, I had no experience with fresh guavas (only frozen pulp) until this week, when a co-worker brought in a bagful from his yard. The pungent fragrance of the guavas proved to be divisive in our office, with the less culinarily adventurous repulsed by their strange, strong scent. The closest approximation I can give of the smell: tangy and a bit aggressive at first, like fresh-picked tomatoes, then giving way to a swoony-sweet, perfume-like finish. Perhaps people just disliked the first waft so much they didn’t bother to ride it out to its happy conclusion.
You treat fresh guava like a pear; handle it gently to prevent bruising, then wait for a slight “yield” that indicates ripeness. Guavas can go very soft when ripe, similar to persimmons in texture, but most people find that over-ripe. Once they have reached the desired ripeness, you can store them in the refrigerator for a few more days. I suppose there are people who just eat these out of hand, but I preferred removing the waxy skin and slightly tough flesh immediately beneath it. Since the seeds are somewhat bitter, I pureed the flesh in a blender and strained them out. The flavor was a bit like canned fruit cocktail, a jumble of fruity flavors tasted in varying order.
Then began the question of what to do with this puree? There are recipes for ice creams, juices, sauces and cakes made from guava, but since a co-worker had given them to me, I thought I’d return the favor and make something for the group at work. Bread seemed like a nice way to start the morning, and why not a little curd to drive home the unusual flavor? Not everybody liked the smell of the fresh fruit, but the baked goods went like hotcakes. (Hmmm, guava hotcakes. . .)
I was surprised to find that the bread takes on a reddish cast in baking, even though the flesh of these guavas was creamy-pale. The curd, on the other hand, looked very much like Dijon mustard, so I added a drop of food coloring to achieve a more inviting blush tone. This recipe will make two loaves of bread, and you will have plenty of guava curd left over. Curd freezes and defrosts well if you don’t want to eat it all at once. You might also enjoy it with scones, or as filling for a coconut cake.
If you don't happen to work with a guy who grows guavas (although, really, everyone should), you can purchase frozen guava pulp in Latino markets, where it might also be called guayaba.
You treat fresh guava like a pear; handle it gently to prevent bruising, then wait for a slight “yield” that indicates ripeness. Guavas can go very soft when ripe, similar to persimmons in texture, but most people find that over-ripe. Once they have reached the desired ripeness, you can store them in the refrigerator for a few more days. I suppose there are people who just eat these out of hand, but I preferred removing the waxy skin and slightly tough flesh immediately beneath it. Since the seeds are somewhat bitter, I pureed the flesh in a blender and strained them out. The flavor was a bit like canned fruit cocktail, a jumble of fruity flavors tasted in varying order.
Then began the question of what to do with this puree? There are recipes for ice creams, juices, sauces and cakes made from guava, but since a co-worker had given them to me, I thought I’d return the favor and make something for the group at work. Bread seemed like a nice way to start the morning, and why not a little curd to drive home the unusual flavor? Not everybody liked the smell of the fresh fruit, but the baked goods went like hotcakes. (Hmmm, guava hotcakes. . .)
I was surprised to find that the bread takes on a reddish cast in baking, even though the flesh of these guavas was creamy-pale. The curd, on the other hand, looked very much like Dijon mustard, so I added a drop of food coloring to achieve a more inviting blush tone. This recipe will make two loaves of bread, and you will have plenty of guava curd left over. Curd freezes and defrosts well if you don’t want to eat it all at once. You might also enjoy it with scones, or as filling for a coconut cake.
If you don't happen to work with a guy who grows guavas (although, really, everyone should), you can purchase frozen guava pulp in Latino markets, where it might also be called guayaba.
Guava Bread
2 cups flour
1 cup (generous) sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, chopped (optional), or a mix of walnuts and pecans
1/2 cup dates, chopped (optional)
2 cups fresh guava puree
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
Into a large bowl, sift together dry ingredients -- flour, sugar, baking soda, cinnamon, nutmeg and salt. If desired, add walnuts and raisins or dates; toss to coat with flour. Make a well in dry ingredients and add remaining ingredients. Mix well.
Pour batter into greased 9” x 3” loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Makes 2 large loaves.
Guava Curd
½ cup guava puree
1 cup sugar
2 teaspoons lemon juice
4 egg yolks
¼ cup (4 T.) unsalted butter, cut into small chunks
1 drop red food coloring (optional)
Mix the guava, sugar, lemon, eggs and food coloring (if using) in a small saucepan. They should stir together into a thick liquid. Bring to a boil over low heat, stirring frequently. Remove from heat and add butter, stirring until melted and combined well. Pour into jars and let cool. It will seem quite loose but thickens as it cools. Makes about 1 ½ cups.
Into a large bowl, sift together dry ingredients -- flour, sugar, baking soda, cinnamon, nutmeg and salt. If desired, add walnuts and raisins or dates; toss to coat with flour. Make a well in dry ingredients and add remaining ingredients. Mix well.
Pour batter into greased 9” x 3” loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Makes 2 large loaves.
Guava Curd
½ cup guava puree
1 cup sugar
2 teaspoons lemon juice
4 egg yolks
¼ cup (4 T.) unsalted butter, cut into small chunks
1 drop red food coloring (optional)
Mix the guava, sugar, lemon, eggs and food coloring (if using) in a small saucepan. They should stir together into a thick liquid. Bring to a boil over low heat, stirring frequently. Remove from heat and add butter, stirring until melted and combined well. Pour into jars and let cool. It will seem quite loose but thickens as it cools. Makes about 1 ½ cups.
