Guava fruits.
Usually 4 to 12 centimetres (1.6 to 4.7 in) long, are round or oval depending on the species.They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white („white“ guavas) to deep pink („red“ guavas).
Red guava fruit from Brazil.
In Mexico, the guava agua fresca beverage is popular. The entire fruit is a key ingredient in punch, and the juice or also guava paste is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped in chamoy. Pulque de guava is a popular blend of the native alcoholic beverage.
Tropical fruit (yellow guava) from a Panama market.
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper, cayenne powder or a mix of spices like masala.
Hawaiian Strawberry Guava. We could buy those ingredients in Panama including the Hawaiian strawberry guava jam. In the bag 5-spice powder to season the glaze. All together perfect for a pork, chicken or even flan glaze. See my post „Creme Caramel – Flan“ under recipes.
It is known as the winter national fruit of Pakistan. In the Philippines, ripe guava is used in cooking sinigang. Guava is a popular snack in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is popular in many countries like the Us Australia or Europe. The fruit is also often prepared in fruit salads.
Some Mexican guava jam and US produced guava juice.
Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalade’s (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and for juices, aguas frescas or may be used in a marmalade jam on toast.
Don’t be shy to buy guava fruit at your local market.
Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize acidity. A drink may be made from an infusion of guava fruits and leaves, which in Brazil is called cha-de-goiabeira, a „tea“ of guava tree leaves, considered medicinal.
Mouthwatering at a Chilean breakfast, freshly baked yucca bread rolls and guava butter from Chilean guavas.
Chilean guava bush flowering and the small fruit they produce. What a work to make jam out of it.
What a treat, delicious guava sponge cake.
With this post I like to introduce you to a delicious guava recipe with pork tenderloin. And as always some more variety’s and tips.
Guava Glazed Pork Tenderloin.
Served with Cilantro-Jalapeno Salsa (sauce). This delicious pork tenderloin recipe features a wonderful guava glaze. The cilantro-jalapeno salsa that’s served alongside is addictive.
Guava glazed pork tenderloin with roasted sweet potato.
Ingredients
Glazed pork.
1 tablespoon vegetable oil
1 tablespoon minced onion
1 garlic clove, minced
220gr (7 ounces) guava paste
1/2 cup water
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon cayenne pepper
Salt to season
Two 375gr (3/4 pound or 12 ounces) pork tenderloins
Cilantro sprigs, for garnish
Guava paste bought from El Granero, Montevideo. Very firm, dark red paste, fruity sweet and direct usable.
Salsa.
1/2 cup chopped cilantro
1/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup minced onion
2 tablespoons chopped chives
2 hot chilli’s (jalapenos), minced
1 garlic clove, minced
Salt
Guava glazed tenderloin with cilantro-chilli salsa.
How to do.
Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 1 minute.
Reduce the heat to low. Add the guava paste and water and cook, stirring constantly, until the paste has dissolved, about 5 minutes.
Stir in the soy sauce, ketchup and cayenne. Season with salt.
Brush guava glaze allover your pork loin.
Set the pork tenderloins in a glass baking dish and brush them all over with half of the guava glaze.
Light a fire or heat a grill pan over moderate heat. Grill the pork, turning and brushing with the remaining glaze, until browned on all sides and cooked through, about 15 minutes.
Transfer the pork to a cutting board, cover loosely with foil and let stand for 10 minutes.
Making a marinade with guava paste and orange juice.
Mix the cilantro, oil, vinegar, onion, chives, jalapenos and garlic. Season with salt.
Thinly slice the pork. Garnish with cilantro sprigs and serve with the salsa.
Same recipe with thick Uruguayan pork ribs.
Tips.
Guava paste is available in the Latin section of most supermarkets. In Uruguay at El Granero, a 600g can from Brazil for just 86,–peso (c. 2,70 US$). The remaining paste is always usable in drinks, jams, sauces, fruit salads and much more. Or try it as spread on cream cheese. We keep the paste in a tight plastic container and in the fridge for weeks.
Served with roasted vegetables.
Try the same recipe with a „Guava Ginger Orange Glaze“ or „Guava Orange Glaze“. Just add a teaspoon of fresh grated ginger and 1/3 cup of fine sliced orange flesh to the above recipe. Good choice for people who don’t like it spicy, leave the chilli and use ginger/orange. You will love it.
Served with a fresh coleslaw and apple salad.
Serve With different roasted side dishes like roasted vegetables, roasted sweet potatoes, roasted pumpkin. Also delicious is a side salad from coleslaw and apple. Enjoy !!
