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
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!
Posted by: Sonia | September 05, 2007 at 08:37 AM
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
Posted by: Portia | September 05, 2007 at 08:26 AM
Susan, I'm so sorry you can't eat them. I love guavas and sometimes we even marinate chicken in guava juice & garlic!
Posted by: Sonia | November 07, 2006 at 06:10 PM
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!
Posted by: Susan Billie Taylor | November 07, 2006 at 06:05 PM
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!
Posted by: Sonia | October 06, 2006 at 10:51 AM
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!
Posted by: Birdie | October 06, 2006 at 02:23 AM
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!
Posted by: Sonia | October 03, 2006 at 04:01 PM
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
Posted by: Sonia | October 03, 2006 at 04:00 PM
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
Posted by: lori | October 03, 2006 at 03:19 PM
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.
Posted by: larry c | October 03, 2006 at 08:58 AM