Guava Recipes

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Published: 03/18/2009 - Updated: 12/26/2016

• Author: Nayeli Reyes

Some people call guava the queen fruit due to its high nutrient content: It is highly rich in vitamin C (2 times more than oranges) and other vitamins such as A, B1, B2, and more (a total of 16 vitamins ) also contain proteins, minerals and trace elements. In the kitchen is used to prepare dishes with a different twist, in Mexico is used to produce many desserts, but also with fruit sauces and dressings are prepared to give a very original and tasty touch to the salads and meats. Here we share 6 recipes you will love.

Chicken with guava sauce

Ingredients

• 4 chicken breasts, boneless and skinless
• 6 large guavas
• 1 / 4 large onion
• 1 clove of garlic
• 1 cup of white wine
• Salt and pepper to taste
• olive oil the necessary

Procedure

1. Clean the chicken breasts and cut thick into strips; reserve.
2. Party and four liquefied guavas, onions, garlic and white wine, season with salt and pepper to taste. Let stay chicken overnight with this mixture.
3. Fry by both sides in a nonstick skillet, once ready, get them out, and in the same skillet, Fry the sauce for three minutes.
4. Serve the chicken bathing with hot sauce and decorate with remaining cut guava slices.

Guava Mousse

Ingredients

• 1 kg. of Guavas very mature
• 1 can of condensed milk
• 4 tablespoons of sugar
• 1 pinch of salt
• 4 tbsp. of unflavored gelatin

Method

1. Put in a pot guavas washed and cut into quarters with 4 tablespoons of sugar, pinch of salt, add water to cover guavas, is to fire until the fruit is very soft and cooked.
2. Liquefy the guava still warm (reserve a bit of liquid, such as 1 / 4 cup to soften the gelatin), seeking 2 cups of thick guava juice.
3. Put this puree with the condensed milk and gelatin dissolved in a little reserved liquid in blender, mix until liquefied. Pour into a mold for gelatin and take to the refrigerator until it curdled.
4. You can also prepare guava concentrate: concentrate 1 cup + 1 cup of warm water.
5. You can serve with pieces of soft white cheese or cream cheese.

Guava porridge

Ingredients

• Water needed
• brown sugar to taste
• 10 seedless guava or washed pulp
• 2 tablespoons of cornstarch
• Corn Honey to taste
• 1 lt. of Milk

Procedure

1. Blend guavas with a little milk, honey and corn starch.
2. Put milk to boil and when boiling add the loose mixture of guava and sugar, stirring constantly. Wait till it thickens and is ready.

Guava cake

Ingredients

• 12 tablespoons of butter (¾ cup)
• 1 cup of sugar
• 2 cups of flour
• 2 eggs
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• 1 teaspoon of vanilla
• 8-10 oz of guava paste

Procedure

1. Preheat oven to 350 degrees.
2. Mix the butter.
3. Add the sugar gradually.
4. Add eggs one by one.
5. Add vanilla.
6. Mix flour, yeast, and salt.
7. Mix with eggs and sugar.
8. Grease a 8×8 mold.
9. Add half (1 / 2) of the mixture into the mold.
10. Cut the guava.
11. Add the guava mixture.
12. Add remaining mixture on the guava.
13. Put in preheated oven for 45-60 minutes.

Guava sweet

Ingredients

• 1 kilo of guava (ripe but not watery)
• juice of 3 or 4 lemons

Syrup

• 3 cups of sugar
• 2 apples

Preparation

1. Wash guavas, place in boiling water. Left there about 5 minutes, or until the shell begins to break.
2. Take shell and the hearts of the 2 apples and boil in 2 cups of water. Dissolve in a saucepan 1 / 2 cup of water and 3 tablespoons of sugar. When syrupy consistency, add 1 / 2 cup of nuts infused with apple and hearts.
3. Process guavas in blender, put to fire the pulp. Add the syrup, stirring until it begins to boil, add the remaining sugar, stirring constantly for 5 minutes, then add the lemon juice and leave the fire for 5 minutes. The mixture is ready when you are moving to the sides of the pan, then, remove from heat.
4. Into a mold lined with waxed paper and pour the mixture let stand for 24 hours.
5. Then, store in well-closed containers. The approximate length of this tie is 2 months.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.