Have you eaten a guava before? For most of us, I think the closest encounter we’ve had with this strange fruit is in liquid form, blended with apples and sold as juice.

As a small, podgy child, I enjoyed many cans of tinned guava with scoops of vanilla icecream. My mum always added guavas to fruit salads. Until today, I had never seen this sweet fruit in any greengrocers nor supermarkets. So, naturally, when I saw some looking lonely on the greengrocer’s shelf, I decided I had to take them home with me.

Like quince, guava are an odd-looking fruit. There’s nothing polished about them. However, unlike quince, they don’t need to be cooked for hours in order to be enjoyed. The guava in the picture were simply peeled, quartered and poached in some sugar syrup laced with cinnamon, cloves and lemon peel for about 10 minutes.

Guava may be rather seedy on the inside, but pop a couple of poached pieces in a bowl with some creamy yogurt, and you’ll quickly forgive them for their sins.

Feeling adventurous? Have a bit of spare time? Maybe you should try this recipe, as printed in this month’s Gourmet Traveller:

’til next time,

fat chops xx


One Response to “seedy”

  1. Anthea Says:

    im loving your new blog Sarah!!! until we get to pay for your food at the real Mrs S, this will have to surfice!!
    keem ’em coming….

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