Delicious Guava Recipes

December in Barbados is guava time. Our tree is drizzling guavas, a brilliant yellow organic product with a taste that is part pear, part strawberry and looks like an expansive lemon in appearance. Second just to the blueberry in cell reinforcement control, the guava is a dietary powerhouse containing in excess of 5 times the vitamin C of an orange. It is likewise stacked with the tumor battling supplement lycopene.

There are many assortments of how to eat guava. Our neighborhood Barbados guava is an Apple guava, referred to logically as Psidium Guajava. Local people for the most part wash the leafy foods it entire, skins and seeds. Others may slice the organic product down the middle and its mash can be scooped out with a spoon; the seeds are totally palatable. We reap the productive natural product every morning, scooping out within and solidifying it for later use in our cheesecakes, jams, chutneys, and sauces. The rest of the skins are washed and after that came down, adding a 1 to 1 (some skin to some sugar) blend of skin to sugar, alongside 2 tablespoons of crisp lime juice. The subsequent ambrosia can be utilized as a garnish for frozen yogurt or as a base for guava bread.

At a current cooking, a guava lessening was utilized as a base for a completely delectable blend of boneless duck bosom and guava coulis. The following are a couple of our most loved guava formulas. Include Duck Breast skin side down to an ungreased preheated 325 degree skillet. Permit to cook around 10 minutes until the point that skin is fresh and dark colored. Turn bosoms over and cook another 2-3 minutes. Include 4 oz Chicken Stock (ideally hand crafted), cover skillet firmly and cook another 2-5 minutes to inclination – we like to cook the duck until medium uncommon.

For the Guava Coulis, bubble 10 entire guavas, cut down the middle, in some water for 8 minutes or until delicate. Permit to cool, and after that puree the blend in a blender until smooth. Strain the seed from the mash and come back to a sauce container. Over medium warmth, include some sugar, some white vinegar, 1 teaspoon of salt, and a dash of hot pepper sauce. Warmth for roughly 10 minutes or until marginally thickened.

Collect the above fixings. In the event that utilizing a panini flame broil, essentially barbecue for 3 minutes or until brilliant darker. In a skillet, gently brush the best and base with additional virgin olive oil and place in a medium hot container. Press down with either a spatula or you can utilize a littler width skillet. Turn over and rehash until the point that the two sides are seared. Consolidate 2 tablespoons of the guava base with 3 substantial scoops of coconut frozen yogurt (or dessert of your decision), 1/some entire drain, and a dash of crisp nutmeg. Mix until smooth. A most loved variety is to include 2 ounces of Mt Gay Extra Old Rum for a genuinely reviving after supper drink!

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