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Fresh Guavas
Posted by shirley
Fresh Guavas May 01, 2019 07:19AM |
Registered: 18 years ago Posts: 174 |
Re: Fresh Guavas May 02, 2019 12:41PM |
Registered: 18 years ago Posts: 689 |
Re: Fresh Guavas May 02, 2019 11:41PM |
Registered: 18 years ago Posts: 5,699 |
My yellow guava tree has had the largest fruit I've ever seen on it this year. I have also stewed quite a few using the microwave which stops them falling apart when cooking. Guava Crisp is another I've made. I don't make jelly as we eat very little jelly and jam. I have a recipe for guava paste but have never made it also guava chiffon pie which doesn't appeal to me as it uses 1 1/2 cups skinned guavas, but the thought of the pips puts me off and by the time you skinned them I feel you'd be left with more pips than flesh!
Regards,
Dawn.
Regards,
Dawn.
Re: Fresh Guavas May 03, 2019 11:57AM |
Registered: 17 years ago Posts: 1,990 |
Re: Fresh Guavas May 07, 2019 06:28AM |
Registered: 18 years ago Posts: 5,699 |
Lyn V, yes our tree is lovely and sweet too and for once the birds aren't getting away with them all. I don't bother discarding the pips. We don't find the skin tough, nor sour, so cannot see any reason for peeling. The only thing I do (with a sharp knife) is to whisk off the browny bits on the bottom of the fruit without actually puncturing the fruit.
I dissolve the sugar in some water to make a light syrup and add them whole, unpeeled into the syrup and microwave them until cooked but they still retain their shape. For the crisp I put the unpeeled guavas into the dish I'm cooking the crisp in, sprinkle with sugar, and top with the flour, butter, sugar (crisp) mix. Serve with cream - very nice!
Regards,
Dawn.
I dissolve the sugar in some water to make a light syrup and add them whole, unpeeled into the syrup and microwave them until cooked but they still retain their shape. For the crisp I put the unpeeled guavas into the dish I'm cooking the crisp in, sprinkle with sugar, and top with the flour, butter, sugar (crisp) mix. Serve with cream - very nice!
Regards,
Dawn.
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