Apple Of The Tropics: 5 Recipes Of Guava From Salad Vinaigrette To Pork Tenderloin 2022

Guava, also known as the “apple of the tropics”, is cultivated mainly in Asian countries. It is native to tropical America, but now is cultivated throughout all equatorial regions. The most frequently encountered species, and the one often simply referred to as “the guava”, is the Apple Guava.

The guava fruit, ranging from the size of a large cherry to that of a pear or apple, is round or oval depending on the species. 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.

Guavas are rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C as an orange.

Guavas begin to ripen in the fall and are available until spring. The peak season is from November to March in the northern hemisphere.

Select guavas that are free of bruises, blemishes, and soft spots. A just ripe guava will give to gentle pressure like an avocado. A ripe guava will have a floral aroma. Firm guavas should be ripened. An unripe guava will have an astringent taste. Avoid fruit that is spotted, mushy, or very green. Ripe guavas have a fragrant aroma.


Image by Sakurai Midori available under Creative Commons Attribution-Share Alike 3.0 Unported license

African Fruit Salad

1 lemon, juice of
fresh grated coconut or chopped roasted peanuts, to garnish
honey (optional)

Prep Time: 12 mins
Cook Time: 0 mins
Total Time: 12 mins

1. If using canned fruits: drain and save the liquid. Peel and remove seeds from the fresh fruit as necessary, cut fruit into bite-sized pieces.
2. Combine all fruit in a glass bowl. Add the lemon juice, some of the liquid from the canned fruits or honey. Stir gently. There should only be enough liquid to coat the fruit; it does not have to be covered in liquid.
3. Cover the fruit salad and allow it to stand at room temperature for a half hour before serving. The fruit salad may be refrigerated after it has stood up to an hour. It should be eaten the same day it is made.
4. Garnish with freshly grated coconut or chopped roasted peanuts right before serving.

NOTE: Eastern Africa’s Saladi Ya Matunda is made without the lemon juice, coconut or peanuts; it substitutes sugar/honey for the liquid from the canned fruits.

Servings: 4-6

Grilled Pork Tenderloin a La Rodriguez With Guava Glaze

2 (1 1/2 lb) pork tenderloins
2 tablespoons canola oil
salt & freshly ground black pepper

Guava Glaze
1 cup guava jelly
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
salt & freshly ground black pepper

Orange-Habanero Mojo
2 tablespoons canola oil
1 small red onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seed
salt & freshly ground black pepper

Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins

1. Preheat a grill to high.
2. Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
3. Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
4. Orange-Habanero Mojo: Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Servings: 6

Shrimp With Banana, Guava Salsa over Coconut Rice

1 1/4 lbs shrimp
1 tablespoon vegetable oil

1/2 cup orange juice
1/2 cup cilantro, chopped
1 tablespoon lime juice

1 tablespoon olive oil
2 tablespoons green onions, chopped
1 cup papaya, chopped
1/2 cup orange juice
1/2 cup guava juice
2 tablespoons brown sugar
1 tablespoon curry powder
1/2 teaspoon cinnamon
3 tablespoons lime juice

2 cups coconut milk
1 cup white rice
1 teaspoon salt
3 bananas, chopped (small red or fingerling)

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins

1. Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
2. Cover and marinate in refrigerator 30 minutes to 4 hours.
3. Combine salsa ingredients EXCEPT bananas and chill.
4. Bring coconut milk to a boil, add rice and salt.
5. Cover and cook over low heat until rice is done.
6. In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade.
7. Cook shrimp until opaque and remove from heat.
8. To Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
9. Can sprinkle on a little paprika and garnish with cilantro.

Servings: 5

Guava Mango Papaya Smoothie

1 cup ice cube
1 cup guava nectar
1 cup mango nectar
1 papaya, peeled, seeded
1 cup plain fat-free yogurt

Prep Time: 2 mins
Cook Time: 0 mins
Total Time: 2 mins

1. Combine the ingredients in a blender & puree until smooth.
2. Pour into 2 tall glasses & ENJOY!

Servings: 2-3

Guava Vinaigarette

1 tablespoon minced red onion
2 tablespoons guava nectar
2 tablespoons red wine vinegar
1/8 teaspoon kosher salt
freshly ground pepper
1/4 cup extra virgin olive oil

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

In a bowl, combine the onion, guava nectar, vinegar, salt and pepper. Slowly add the olive oil in a stream while constantly whisking—this will emulsify the dressing. Serve immediately tossed with mixed baby greens.

Servings: 5

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