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What do do with bucket of green guavas?

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Someone gave me a big bucket of green guavas from their tree. I believe they are apple guavas? I say that because I Googled them and they basically fit that description. They are kind of dry and apple textured inside with a mild floral guava/apple taste and the skin is quite tart and not very flavorful. They are pretty unappetizing raw. Not terrible, just not very flavorful and a little mealy in texture. At first when I didn't realize there were different varieties of guavas I thought, Yay! Luscious, pink, fragrant guava jam like I had in Hawaii! But now I realize this is a totally different fruit and I don't know what to do with it.

I also have a big bag of bruised farmers market nectarines that I was planning on using for jam so I could probably add the guava to that but......Any other ideas?

 
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  1. I believe these are pineapple guava (feijoa), not apple guava. If they mealy and not very flavorful, they are not ripe yet. They are ripe when the inside becomes liquid-y or jelly-like. Our favorite use is to eat them out of hand -- nip off one end, suck out the delicious liquid filling, and then split and scrape the skin with your teeth. I agree that the skin itself is not desirable.
    Breaking them down for use in jam, desserts, or even agua fresca seems like so much more work than you're in for with a regular guava, but who am I to stop you. If I had to do it, I suppose I'd make an agua fresca, or maybe a strained juice for cocktails.

    1 Reply
    1. re: maestra

      Oooh. Love the agua fresca idea. I went ahead and added some to my batch of nectarine jam today which added a nice subtle floral dimension to the flavor. I guess I will leave the rest out to see if they get riper and either enjoy them raw if they do and/or make a batch of agua fresca. Does it sound strange that they would need to ripen more after dropping off the tree?