Growing up guava was always a reoccuring flavor in our home. Mostly used in aguas frescas, a sort of thirst quenching flavored water customarily in our refrigerator or baked into sweet empanadas. The intense sweet flavor of the guava is unlike any other. The lovely floral scent can linger in your home for hours, and it is unmistakable at first whiff~
Not only is the guava a wonderful fruit, some call it a superfruit...no cape needed. Being rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese.
Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C as an orange!
|Common Guava, per 165 g of individual fruit portion|
|Dietary Fiber||8.9 g (36%)|
|Protein||4.2 g (8%)|
|Fat||1.6 g (2%)|
|Carbohydrates||23.6 g (8%)|
|Calcium||30 mg (3%)|
|Phosphorus||66 mg (7%)|
|Iron||0.4 mg (2%)|
|Potassium||688 mg (20%)|
|Copper||0.4 mg (19%)|
|Beta-carotene (Vitamin A)||1030 IU (21%)|
|Ascorbic acid (Vitamin C)||377 mg (628%)|
|Thiamin (Vitamin B1)||0.1 mg (7%)|
|Riboflavin (Vitamin B2)||0.1 mg (4%)|
|Niacin (Vitamin B3)||1.8 mg (9%)|
|Folic acid||81 mcg (20%)|
% Daily Value in parentheses. Nutrient data source: US Department of Agriculture National Nutrient Database from Nutritiondata.com
On second thought... a cape may be in order for this baby~
The Guava can be found all over the world. In Hawaii, guava fruit is eaten with soy sauce and vinegar. Occasionally, a pinch of sugar and black pepper are added to the soy sauce and vinegar mixture. The guava fruit is cut up and dipped into the sauce.
In Pakistan and India, guava fruit is often eaten raw, typically cut into quarters with a pinch of salt and pepper and sometimes cayenne powder/masala. Street vendors often sell guava fruit for a couple of rupees each.
The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved prune powder or salt. In India it is often sprinkled with red rock salt, which is very tart.
Because of the high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, marmalades (Brazilian goiabada), and also for juices. (wikipedia)
Today I'm taking the guava to a much simpler place... a simple syrup kind of place.
Ready for whatever you want to mix it with ;-)
After a looooooooong day that started at 4:45am...you can guess what I like to mix it with.
Recipe & Photos below.
Guava Simple Syrup
2 Cups Water
2 Tbs Honey
4 Tbs Sugar
Cut guavas into quarters and place in a sauce pan with water, honey and sugar.
Simmer until reduced by about 1/2.
Once cooled place in a bottle and store in refrigerator.
*Syrup will stay fresh for up to two weeks.
But I doubt it will last that long ;-)
Cut guava and add it to a sauce pan with water.
Sugar and simmer until it has reduced to about 1/2.
I mean let cool. But it's also pretty cool ~
And yes, by the looks of the bottle you can probably guess what
I like to mix it with ;-)
hmmm maybe tomorrow I'll have it with tea.
But tonight.... ummmm not so much.
to a lovely evening.
Even if it's a rainy one.
Till Next time~
taste.share.spread the love.
Simply Food Love*