“You got a dozen of guavas?!!”, I asked incredously.
“They looked sooo good and buying in bulk is any day cheaper…”, mumbled He.
“What bulk… what do I do with so many! How will we finish, and if they turn a little bit ripe.. no one eats… “..my laments were falling on deaf ears, the Bulk buyer was coolly walking off.
When we were little, guava was never given its due. We just took it for granted. It was there. Just like that. Like, always. Abundantly available. Delicious. Healthy. Cheap.
But a few years in a foreign land changed my perspective. Now, I wouldn’t want even one of them going wasted. How ever less we pay, Guava has a priceless tag on it.
I stare at them. A bag full of fresh firm green guavas. They look good, I admit to myself. But to finish off twelve of them within a day or two is mind you – is not an easy task! In dilemmas like these, I do what I do best – curiously seek new recipes.
A mocktail and a salad were dished up amidst hectic schedules, annual festive cleaning, dance and swimming lessons. Now will you call my search fruitful? You Will! if you can just lay your hands on some fresh guavas that is ;).
Ooh! By the way, did you know guavas contain four times more Vitamin C than oranges? I didn’t. And while we’re comparing guavas and oranges, did you know that a guava has 70 times the amount of fiber as an orange? Interesting isn’t it.
Guava is also rich in vitamins A, B1, B2, E, calcium, copper, folate, manganese, iron, potassium, and phosphorus. They can help your body deal with high blood pressure, constipation, lung congestion, high cholesterol levels, and more. Cool Eh?!
Allright! Back to business. Time for some super simple recipes:
Guava Mint Mocktail Recipe
Makes 2 glasses –
- 1 medium sized guava, washed and diced
- 2 tbsp mint leaves, chopped
- a tiny piece of ginger
- Juice of 1/2 a lime
- rock salt to taste
- 2 tsp sugar or honey, as you wish
Throw in all the ingredients in a blender along with a cup of water. Blend well till there are no coarse pieces left. Add more water if necessary. Once done, sieve to remove the guava seeds. Taste, season with more lime juice or salt if necessary.
Serve with lots of ice.
Guava Burnt Corn Pomegranate Mint Salad
- 1 cup deseeded, chopped fresh green guavas, or any guava of your choice
- 1/2 cup corn kernels, I roasted mine on the flame, you could add boiled too
- 1/2 cup pomegranate seeds
- 2 tbsp fresh chopped mint leaves
For the dressing:
- Juice of 1 whole lime
- 1/2 tsp extra virgin olive oil
- rock salt to taste
- 1 tbsp honey
- red chili flakes to taste
In a bowl, mix all the ingredients of the dressing. Whisk well. To the dressing, add guavas, corn kernels and pomegranate seeds along with mint leaves. Mix well.
Chill for at least 30 minutes before serving.
I could not help myself and post more than one recipe in a single post. Guess old habits die hard. 🙂