Brazilian recipe
Guava purée (Purê de goiaba)
This guava purée is a classic staple in Brazilian cooking, celebrated for its vibrant flavor and straightforward preparation.
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Ingredients
3 cups guava pulp, scooped out 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 be found in the produce section of local supermarkets or greengrocers. Honey is readily available in the baking or breakfast aisle. For a substitute for fresh guava pulp, you may use frozen guava pulp found in the freezer section, though fresh yields a superior brightness.
Preparation method
- Place the guava pulp, honey, and water into a large saucepan.
- Set the heat to medium-high and bring the mixture to a boil.
- Lower the heat and let it simmer gently for 10 minutes.
- Stir the contents occasionally and use a spoon to skim off any foam that rises to the surface.
- Transfer the cooked mixture into a blender jar.
- Pulse on a low setting just long enough to process the pulp without breaking up the hard seeds.
- Pass the purée through a fine-mesh sieve set over a clean bowl.
- Use a wooden spoon to press the mixture through the sieve to extract all the liquid, keeping the seeds and leftover fibers behind.
- Discard the seeds and pulp solids remaining in the sieve.
- Finish by stirring the fresh lemon juice into the strained purée.
Observations
This simple recipe transforms fresh guava pulp into a silky, versatile purée that works beautifully as a topping for desserts or as an accompaniment to a variety of sweet dishes. Following traditional techniques, the fruit is gently simmered and strained to achieve a smooth consistency.
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