Guava is a tropical fruit originating from Central and South America, widely enjoyed for its sweet flavor and high nutritional value. The fruit is usually round or oval and has a green, yellow, or maroon skin when ripe, with a pink, white, or red flesh inside. Guava is packed with vitamins, especially vitamin C, and also provides fiber, antioxidants, and various minerals. It can be eaten fresh, made into juices, jams, or used in various culinary dishes.
Guava Juice Recipe
Ingredients:
2 ripe guavas
2 cups cold water
1-2 tablespoons sugar or honey (optional, adjust to taste)
1-2 teaspoons lemon juice (optional, for a hint of tang)
Ice cubes (optional)
Instructions:
Prepare the guavas: Wash and peel the guavas. Cut them into chunks and remove any seeds if you prefer a smoother juice.
Blend: Add the guava chunks, cold water, and sugar (if using) to a blender. Blend until smooth.
Strain: Pour the juice through a fine-mesh strainer or sieve to remove any pulp for a smoother texture (optional).
Add lemon juice: Stir in lemon juice if you’d like a bit of acidity to balance the flavor.
Serve: Pour the juice into a glass with ice cubes, if desired, and enjoy immediately!
Tips:
For extra flavor, add a pinch of salt or a few mint leaves while blending.
You can also mix guava juice with other fruit juices like orange or pineapple for a tropical twist.
Guava Cream Cheese Rugelach
Guava Cream Cheese Rugelach is a delightful twist on the traditional Jewish pastry, often filled with cinnamon, nuts, or jam. This version combines the creamy, tangy flavor of cream cheese with the tropical sweetness of guava, making it a perfect treat for any occasion. Here’s a recipe to get you started:
Guava Cream Cheese Rugelach Recipe
Ingredients
For the Dough:
1 cup (225g) unsalted butter, softened
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1/2 tsp salt
2 cups (240g) all-purpose flour
For the Filling:
1/2 cup guava paste (about 5 oz), diced or softened for easy spreading
1/4 cup granulated sugar
1 tsp ground cinnamon
Optional: 1/2 cup finely chopped pecans or walnuts (for added crunch)
For Topping:
1 egg, beaten (for egg wash)
2 tbsp granulated sugar, mixed with 1/2 tsp cinnamon (for sprinkling)
Instructions
Make the Dough:
In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy.
Add in the sugar and salt, mixing well.
Gradually add the flour, mixing just until a dough forms (do not overmix).
Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1-2 hours or overnight.
Prepare the Filling:
Soften the guava paste slightly (either by mashing or microwaving for 10-15 seconds) to make it easier to spread.
Assemble the Rugelach:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one of the dough disks into a circle about 1/8-inch thick.
Spread a thin layer of guava paste over the dough, leaving a small border around the edges.
In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the guava layer. Add nuts if desired.
Shape the Rugelach:
Using a pizza cutter or sharp knife, cut the dough into 12-16 wedges (like a pizza).
Starting at the wide end, roll each wedge up towards the narrow end to form a crescent shape.
Place the rolled rugelach on the prepared baking sheet, seam side down.
Bake:
Brush each rugelach with the beaten egg and sprinkle with the cinnamon-sugar topping.
Bake for 20-25 minutes, or until golden brown.
Allow the rugelach to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy these buttery, flaky pastries filled with a luscious guava cream cheese filling! They make a perfect treat for brunch, dessert, or a sweet snack.
Guvava jam recipe
Ingredients:
1 kg ripe guavas (about 6-8 large guavas)
2 cups sugar (adjust to taste, depending on the sweetness of the guavas)
1/2 cup water
1 tablespoon lemon juice (optional, for a tangy flavor)
Instructions:
Prepare the Guavas:
Wash the guavas thoroughly. Cut them into quarters and remove the seeds. You can do this by scooping the seeds out with a spoon or by pushing them through a sieve.
Chop the seedless guava pulp into smaller pieces for easier cooking.
Cook the Guava Pulp:
Place the chopped guavas in a large pot with 1/2 cup of water.
Cook over medium heat for about 10-15 minutes, stirring occasionally, until the guava pieces soften and become mushy.
Use a potato masher or blend the mixture (once cooled) into a smooth puree.
Add Sugar and Lemon Juice:
Add the sugar and lemon juice (if using) to the guava puree. Stir well to combine.
Cook over medium heat, stirring constantly to prevent sticking, until the mixture thickens. This will take about 20-30 minutes.
To check if it’s ready, drop a small amount of jam on a cold plate; if it holds its shape and wrinkles when touched, it’s done.
Cool and Store:
Once thickened, remove the jam from heat and let it cool slightly.
Transfer the guava jam into sterilized jars, seal, and let it cool completely before refrigerating.
Tips:
The jam should last 2-3 weeks in the refrigerator.
For added flavor, try adding a bit of cinnamon or vanilla extract during cooking.
Enjoy your homemade guava jam on toast, pastries, or as a sweet topping.
