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This tropical fruit has a distinctive velvety texture, appealing aroma and natural sweet taste. Our Pink Guava puree is an all-round champion - it is unique as is the fresh fruit itself. Its beautiful pink color makes Pink Guava puree an alluring base for ice cream and desserts, delicious smoothies and cocktails, and savory sauces. Sometimes ripe guavas will also have a touch of pink color to them. A ripe guava will be soft and give under your fingers when you lightly squeeze it. You can also tell a guava is ripe by the. The most ripe ones had the darkest pink inside. I enjoyed them skin and all. The seeds were sort of a shock because they are tiny but extremely hard so if your teeth tend to chip easily you may want to scoop out the part with seeds. 4 stars on value because they are a bit pricey. Pink guavas are a rouge-fleshed, tropical variety of Psidium guajava. Guavas tend to be broadly classified according to the color of their flesh; either pink or white. The Pink guavas are the most aromatic and can range from pale pink to deep orange-magenta. Guava is one of the easier, lower maintenance fruit trees you can grow in a region with mild winter. Learn how to grow it in this video. Hope you enjoy! XOXO.

Measure before placing into nonreactive pot for boiling. Using this measurement, add the same amount of sugar to the "meat. Add two tablespoons of pectin and the juice of two small limes or one large Persian lime.

Bring to rolling boil for 20 minutes, stirring continually. Pour guava jam into sterilized jars and process in boiling water for ten minutes, with at least one inch of water over top of jars.

Remove from canner pot and place on a towel, allowing jars to cool. Listen for lids to pop signifying airtight seal.

Smell before you select. A perfectly ripe guava is one that you can smell without even putting it to your nose. It should smell sweet and slightly musky.

If you have eaten a guava before, look for guavas that smell like they taste. Part 2 of Wash your guavas. You should wash the entire guava, as the rinds are actually edible.

Rinse the fruit with cold water in an effort to quell any bacterial growth. Pat your guavas dry with paper towels. Place your guava on a cutting board.

Using a knife, slice your guava in half. Serrated knives usually work best when cutting open a guava. Some guavas have pink flesh, some have white flesh.

You can either cut them in half or slice them up into thinner slices. Eat your guava. You can either eat the whole guava rind and all or scoop out the insides.

Either way, you're in for a delicious treat. Some people like to put seasonings on their guavas like soy sauce, salt, sugar, or even vinegar.

Store any guava you don't eat. You can wrap uneaten guava halves in plastic wrap and store them in the fridge for up to four days. If you don't think you will eat the guavas within four days, you should freeze your guava.

Frozen guavas can stay in the freezer for up to eight months. Part 3 of Want to add a touch of the tropics to your next BBQ?

Make guava barbecue sauce, a delicious sweet and salt combo that will make you feel like you're feasting in paradise.

Try making guava pastries. Bored with the classic berry danish? Why not try adding some excitement to your morning meal.

Make delicious guava jello. Skip the normal jello flavors dive and into something a bit more tropical. You can even make jello with actual guava chunks in it!

Step up the classic mimosa with some guava juice. Rather than mixing orange juice with sparkling wine, try some guava juice in a Hermosa mimosa instead.

Health benefits of pink guava, lal amrud, lal amrood. Try Recipes using Pink Guava. Broken Wheat Indian Recipes Missed out on our mailers?

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