Brazilian recipe
Guava purée (Purê de goiaba)
This classic Brazilian guava purée is a vibrant, velvety staple, prized for its authentic tropical flavour and straightforward preparation.
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Ingredients
3 cups guava pulp, scooped from the skin
3/4 cup honey
1 cup water
Lemon juice to taste
3/4 cup honey
1 cup water
Lemon juice to taste
Where to find ingredients
Fresh guavas can typically be found at local greengrocers or specialty fruit markets in the tropical fruit section. Honey and fresh lemons are readily available in the pantry and produce aisles of all major supermarkets.
Preparation method
- Place the guava pulp, honey, and water into a large saucepan.
- Set over medium-high heat and bring the mixture to a boil.
- Lower the heat and allow it to simmer gently for 10 minutes.
- Stir the contents occasionally and use a spoon to skim off any foam that forms on the surface.
- Carefully transfer the cooked mixture into a blender.
- Pulse on low speed just enough to break down the pulp without crushing the hard seeds.
- Pass the purée through a fine-mesh sieve set over a clean mixing bowl.
- Use a wooden spoon to press the mixture through the sieve to extract the liquid, keeping the seeds and fibre behind.
- Discard the seeds and remaining pulp left in the sieve.
- Finish by stirring in the lemon juice to the strained purée.
Observations
This simple technique transforms fresh guava pulp into a silky, versatile purée that shines as an elegant topping for desserts or a refined accompaniment to various dishes. Its balanced sweetness makes it a must-have in any kitchen looking to celebrate the unique essence of this fruit.
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