Guava recipes
Guava are a round, oval or pear-shaped sub-tropical fruit. They have thin yellow or green skin and hard, slightly granular and very fragrant pink, yellow or salmon-coloured flesh that contains edible seeds. The seeds of some varieties of guava are too hard to eat.
Buñuelos occur in many different forms all over Spain and Latin America and traditionally the flat ones were shaped over your knee. These days they arrive at the stands ready-fried. When you order, they’re crushed into a bowl and hot cinnamon and guava-flavoured syrup is poured over the top.
More guava recipes
Buyer's guide
Choose firm, unblemished fruit.
Preparation
Peel and seed guavas before lightly cooking them and adding to ice creams, sorbets, fools or chilled soufflés. The flesh quickly disintegrates when cooked. Guava taste good with lime, cream or custard. Add to tropical fruit salads but test the seeds first - if they’re not too hard, you can leave them in. It is not necessary to peel and seed guavas for use in jelly or fruit cheese.
