Brazilian recipe
Guava Coulis (Purê de goiaba)
This guava purée is a classic preparation from Brazilian cuisine, cherished for its authentic fruit flavor and straightforward technique.
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Ingredients
3 cups guava pulp, scooped out from the skin
¾ cup honey
1 cup water
Lemon juice to taste
¾ cup honey
1 cup water
Lemon juice to taste
Where to find ingredients
You can find fresh guavas at local produce markets or specialty fruit stalls. If fresh guavas are out of season, high-quality frozen pulp is a common alternative. Look for local honey at farmers' markets for the best flavor.
Preparation method
- Place the guava pulp, honey, and water in a large saucepan.
- Place over medium-high heat and bring the mixture to a boil.
- Reduce the heat and let it simmer gently for 10 minutes.
- Stir the contents occasionally and skim off any foam that rises to the surface with a spoon.
- Transfer the cooked mixture to a blender.
- Pulse on a low setting just to break down the pulp without crushing the hard seeds.
- Pass the purée through a fine-mesh sieve set over a bowl.
- Use a wooden spoon to press the mixture through, extracting all the liquid while keeping the seeds and fibers in the sieve.
- Discard the seeds and pulp remaining in the sieve.
- Finish by stirring the lemon juice into the strained purée.
Observations
This simple recipe transforms fresh guava pulp into a silky and versatile coulis, perfect for elevating desserts or pairing with various sweet and savory dishes.
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