Guava syrup
Turning guavas into a sweet, sticky syrup allows you to enjoy this medicinal fruit with breakfast pancakes or as a glaze for roast meats.
1 lb ripe guavas, cleaned, ends trimmed, halved and seeds removed
4 cups water
1 1/2 cup brown sugar
2 cinnamon sticks
6 pieces whole star anise
1. Bring the water, sugar, cinnamon sticks, cloves and star anise to a boil in a medium sauce pan and add the halved guavas.
2. Reduce the heat to medium and when the guavas are very soft remove them from the pan with a slotted spoon, about 10 minutes. Strain the liquid through a fine mesh sieve and return it to the pan.
3. Continue to let it simmer until it has reduced to 1 cup, about 15 more minutes.
Guava chilli jam
Using pink guavas for this recipe produces a delicious reddish jam that can be eaten as a spread or used in recipes to make a tropical barbecue sauce.
3 cups pink guavas, peeled and chopped
3 cups water
4-6 red chillies, chopped fine (leave seeds for more heat, if you like)
1 tablespoon apple cider vinegar (or normal vinegar)
1 cup sugar
2 limes, juiced
1 teaspoon salt
1. Place all of the ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
2. Remove from heat and let cool. Pour mixture through a fine mesh sieve to separate out the seeds. Using a large spoon, press down on the solids to release the juices.
3. Return the now seedless mixture back to the saucepan and return to a boil. Reduce heat to medium-low and let simmer for 40 minutes or until thickened.
4. Remove from heat and let cool. Pour into jars and refrigerate until use. The jam will thicken as it cools.
Hawaiian guava
barbecue chicken wings
Serves 4
2kg chicken wings (or other pieces)
1/4 cup cooking oil
1/4 cup chopped onions
1 clove minced garlic
1 cup guava jam (see recipe)
1/3 cup apple cider vinegar
1 tablespoon tomato paste
2 tablespoon Worcestershire sauce (Pick Me Up)
1 teaspoon cayenne or red chilli powder
2 cups water
1/4 teaspoon ground cumin
Salt
Black pepper
1. First make the barbecue sauce in a medium sauce pan, heat oil over medium heat. Add onions and sweat until onions become translucent.
2. Add garlic and cook for about a minute. Add the remaining ingredients. Reduce heat to low and maintain a simmer. Cook, stirring occasionally, until reduced by half or to desired thickness. Allow to cool.
3. Clean and pat dry the chicken wings and combine with the most of the barbecue sauce. Let marinate for at least 2 hours or overnight in the fridge
4. Over an open fire or barbecue, cook the wings until done.
5. Serve immediately with a potato salad
Caribbean salmon
with spiced guava sauce
Serves 4
This classic Caribbean dish is easily replicated in Fiji with the use of local tuna, mahi mahi or walu.
4 salmon or local fish fillets, skin on, 200 grams each
Salt and pepper, to taste
Guava sauce:
2 tablespoons Rewa butter
4 garlic cloves, chopped
2 cups guava chilli jam (see recipe)
1/2 cup fresh orange juice
2 tablespoons lime juice
1/4 teaspoon cumin powder
Salt and pepper to taste
1. Preheat the oven to 195C.
2. Season fish with salt and pepper. Place skin side down, on a non-stick baking sheet.
3. Bake until fish is cooked, about 12 to 15 minutes.
4. Meanwhile make the sauce: In a medium saucepan, warm the butter over low heat, add the garlic and cook until soft, but don’t let it get any colour.
5. Add the rest of the sauce ingredients. Simmer about 10 minutes over low heat, stirring often. Pour the sauce over the fish fillets.
6. Garnish with fresh cilantro and serve with corn kernels.
Guava tea cake
65g (5 tablespoons) softened butter
2 teaspoons vanilla extract
1 egg
1/2 cup brown sugar
1 cup self raising
1/3 cup plain yogurt
20cm round cake tin, paper lined.
Guava topping:
2 cups of sliced fresh guava plus the sieved pulp from the fruit’s centre
1 tablespoon of lemon juice
Zest of half a lemon
1/3 cup of white sugar
1. Preheat oven to moderate 160C.
2. Wash the guavas and remove the tips of both ends. Halve and scoop out the seedy centre.
3. Press the centres through a sieve. Discard seeds. This should yield about half a cup of pulp.
4. Slice the guava flesh and place the flesh, the pulp, the lemon juice, zest and sugar in a saucepan. Cook over medium heat for two or three minutes until the fruit is soft and fragrant. Remove from heat and allow to cool.
5. Place butter, sugar, egg and vanilla in bowl and beat until thick and creamy (about 2 minutes).
6. Fold through the yoghurt and flour until combined, and then spread the batter into your paper-lined baking tin.
7. Spoon about a cup of the guava compote over the top of the batter.
8. Cook for 30 minutes. Check your cake by poking a skewer into the centre. If it comes out clean it is ready. Leave in a little longer if batter still clings to skewer.
9. Serve warm with cream or ice-cream and the remainder of the guava compote.