Fresh Guava Puree made from scratch. Fragrant and packed with sweet, tart flavor, it's the basis for exotic sauces, spreads, baked goods, desserts, tropical beverages, and confections.
24ouncesfresh whole ripe guava to yield approximately 4 cups chopped
Instructions
Make puree
Wash 24 ounces fresh whole ripe guava and trim the ends or any brown spots.
Cut fruit in half and inspect each one to make sure there aren't any insects.
Quarter whole fruit and place it inside a blender or food processor. Process for about 30 seconds on low speed or until the mixture is uniform in color and texture. Don't over-process.
Working in batches, one cup at a time, press blended guava through a fine-mesh strainer positioned over a bowl.
Compost or toss out guava seeds and transfer the puree to a glass or plastic container with a lid for storage.
Store puree
Store fresh guava puree in the refrigerator for up to five days or in the freezer for three months.
Notes
Ingredients
Use fully ripened guava to make the puree. Ripe guava will have delicate skin that yields to pressure. Inside, the flesh will be juicy, pink, and soft. Once guava reaches this stage, it spoils quickly, so be sure to place it in the refrigerator or process it into food.Always inspect guava by cutting it in half and checking for insects. Because guava has soft, penetrable skin, it is prone to bugs.You can use pink guava or white guava and other varieties in the psidium family, like strawberry guava, to make puree with this recipe.
Equipment
Choose a standard fine-mesh kitchen stainer, like the one from Cuisinart . A strainer that is too coarse will let seeds through, and one that is too fine will make it difficult to extract puree.
Preparation
Blend chopped fruit for about 30 seconds to a minute. Don't over-process. As long as the mixture is uniform and the seeds are evenly dispersed, it's ready to strain. Over-blending will make the puree gritty.
Storing
Store fresh puree in the refrigerator in a covered container for up to 5 days. Freeze puree in small-batch containers. Thaw overnight in the refrigerator or a couple of hours on the counter and stir before using.You can also freeze it in ice cube trays for convenient portions to add directly to blended recipes.