In praise of Guava In praise of Guava Guava, a relative of the myrtle family, is a native to tropical America. It was domesticated almost 2,000 years ago and has been grown in the Caribbean since the 16th century. The green coating gives little hint of the magical coral fruit inside. Tear open a guava and you’ll be immediately be hit with a heady musky aroma.
Guava is most commonly used for chutneys and juices.
This is a wonderful glaze for ribs, chicken or shrimp.
2 cups Savannah Flavours Guava Nectar
2 cups water
¼ cup lime juice
2 tbsp. minced ginger
1 tsp. hot pepper sauce
Combine guava nectar, water, limejuice and ginger. Bring to a boil and simmer until the mixture is reduced by half. Add hot pepper and simmer, stirring often. Sauce should be thick enough to coat the back of a spoon when done.
Guava, a relative of the myrtle family, is a native to tropical America . It was domesticated almost 2,000 years ago and has been grown in the Caribbean since the 16th century.
The green coating gives little hint of the magical coral fruit inside. Tear open a guava and immediately sense the heady aroma. It’s that aromatic flavour that gives food its unique taste.
Guava is packed full of nutrients including Vitamins B1, B2, B5, A and C as well as mineral salts.