Guava Shells in Syrup - Cascos de Guayaba

The skies have taken a deeper shade of blue with streaks of spidery gossamer clouds lazily drifting way above us like long, thin ribbons of white gauze. This time of year, the intoxicating and permeating aroma of fermenting guavas on the sides of the road follow us on trips up and down the Hamakua coastline.

Yes, definitely, fall is in the air... This is the time of year where I start thinking about making guava shells in syrup. 

Guava shells in syrup is a typical and very simple dessert or merienda (mid-afternoon snack)  in my native Cuba and South Florida, where it is usually found already canned.  Since I could not find it here on grocery shelves I decided to experiment and see if I could make them the way I remembered them.   Success!

Combination of both red and white guavas, peeled and seeded - the bowl on right contains the seeds and peels which will be used for maramalade

Guava Shells in Syrup - Cascos de Guayaba

Gather nice, yellow, unblemished guavas.  Wash and trim ends.   Peel, making
sure to peel thinly, since you want as much of the shell as possible.   Cut in
halves and, with a spoon, scoop out the seedy center.   Reserve these centers
and the peelings for later use.

For the syrup:

For every cup of water, use one cup of sugar.

Bring to boil in a large saucepan or pot.   When it starts to boil, drop a few guava
shells in and let them boil, for about 5 to 10 minutes on each side (depends on thickness of the shells), or until they kind of fold into themselves.

 

Guava shells cooking in the syrup

Scoop out with a slotted spoon, and cook another batch of shells until all
shells are cooked.   To preserve:  place  the shells in clean, hot sterilized
jars, cover with the remaining hot syrup and seal.  Syrup will have turned a
beautiful ruby color.

They can be canned in jars following your favorite method, or stored in the refrigerator for a few days.

Serve as is, or better yet, with a slice of cream cheese or a scoop of fresh chevre (soft, creamy goat cheese)  or creme fraiche on the side.

Guava Marmalade
In the spirit of 'waste not', take the reserved peelings and the scooped-out centers of the guavas you prepared for shells, seeds and all.   Place them in a large saucepan or pot with an equal amount of sugar.   Do not add water.

Cook down at medium-low temperature until the mixture forms its own syrup. 
When it boils down to a nice syrupy consistency, place through a food mill, chinois
or medium mesh colander.   Discard the seeds and whatever chunky debris
remains.   If the marmalade is still too thin, you can cook down some more
until it reaches the consistency desired.

Uses for thin marmalade:
*Use as syrup, over pancakes, waffles, pound cake or ice cream.   
*Blend it with minced garlic and brush over chicken or pork to be grilled
or broiled.  This last is a favorite of ours.

These and several other recipes using guavas can be found in my Tropical Taste cookbook

Comments

[Pepe B.]

Wow Sonia, you have transported me to my youth. I can just smell the wonderful aroma emanating from my Mom's kitchen when she made these delicious guava desserts. My mouth salivates at the thought of biting into these fresh guava delicacies whose flavor is better than those canned products.

Thanks for these wonderful memories. I will try them when and if I find some guavas here in N.O.

Thanks for all the wonderful articles. I look forward to them.

Sincerely

Pepe

[Sonia]

Hola, Pepe!
Gracias. I'm so glad you enjoy reading them. You should have been here when I was making these....the whole house smelled like a guava shell factory ;-)

[larry c]

Now we have something to do with all the guavas we have on our trees, too many for my grandson and me to eat before they rot but not anymore ... i know what will be cooking in the kitchen this evening :)

[Sonia]

Have fun with the guavas, Larry. How old is your grandson....and does he like to work in the kitchen already?

[larry c]

grandson turns 4 this month and he likes doing anything his grandparents are doing. emailed you a link to a site that is videos and pictures of him starting with his 1st birthday and the latest psot was put up yesterday.

[lori]

Oh I really want to try a guava and taste this!
Can't imagine being able to grow these. The pictures are fantastic. I wouldn't know how to clean one right and have never seen one at the market. Thanks Sonia! You're sooo lucky.....lori

[Sonia]

Mahalo for the link to your grandson's pictures, Larry. He is so cute!
I hope the two of you will ahve a great time playing with the guavas

[Sonia]

Hi, Lori!
There is no real science to it. They are easy to peel and scoop out the 'innards' - I hope that someday you will be able to taste one!

[Birdie]

Sonia, I surfed here from gather!

Your photos are are as yummy as the guava. I will have to find some guava on my next trip to Santa Fe. I'm captivated!

[Sonia]

Hi, Birdie! Thank you for following that link! I hope you are succesful in finding fresh guavas in Santa Fe, but if not, there are some manufactured guava products you can find in Hispanic or Asian markets!

[Susan Billie Taylor]

Sonia,
Oh, how I love guavas, but they don't like me. I am allergic to them. I found out when I drank guava juice a few years ago. Your colorful photographs make me want to eat them anyway, but I'd better not. Rats!

[Sonia]

Susan, I'm so sorry you can't eat them. I love guavas and sometimes we even marinate chicken in guava juice & garlic!

[Portia]

I can't imagine how wonderful it must be to be able to gather your own guavas right in your neighborhood. Enjoy! I can't wait to try the guava marmalade, and will search out more guava recipes in your cookbook, Sonia. Not to search for guavas here in RI...
Thanks for another informative article.

Portia Little
cookbook author and food colunmist
Panntree Press - theme gift cookbooks
www.portialittle.com

[Sonia]

Portia, I wish you lots of luck looking for guavas in RI! Head for the closest Latino or Asian Market and you just might!
Thanks for reading and commenting!