Recipes

God's Garden Guava Juice

(From "Feeding Our Flock" cookbook,
Wesley United Methodist Church, 1996)

2 cups fresh guava puree
4 cups water
1/2 to 3/4 granulated white sugar
1 tablespoon lemon or lime juice

Combine ingredients and stir to dissolve sugar. (Can add orange punch syrup for color.) Makes 1-1/2 quarts.

Approximate nutritional analysis per 8-ounce serving, with 3/4 cup sugar added: 150 calories (115 calories with 1/2 cup sugar), no fat, no cholesterol, 20 milligrams sodium.*

God's Garden Guava Sherbet

(From "Feeding Our Flock" cookbook)

1 quart fresh guava puree
1 quart 2-percent or whole milk
2-1/4 cups granulated white sugar
1/4 cup lemon or lime juice

Combine ingredients and mix to dissolve sugar. Pour into a covered container or ice trays covered with foil. Freeze until slushy; then stir from front to back or beat to reduce the size of crystals. Refreeze and repeat beating at half-hour intervals. Remove from freezer to refrigerator 20 minutes before serving.

Or, pour mixture into an ice cream maker and follow manufacturer's directions.

Especially delectable when served in hollowed out guava shells, garnished with mint. Makes 24 servings.

Approximate nutritional analysis per 1/2-cup serving, using 2-percent milk: 120 calories, 1 gram total fat, 0.5 gram saturated fat, 5 milligrams cholesterol, 30 milligrams sodium. Using whole milk: 125 calories, 1.5 grams total fat, 1 gram saturated fat, 5 milligrams cholesterol, 30 milligrams sodium.*

God's Garden Guava Jam

(Courtesy of Mitsue Ishimoto, Wesley United Methodist Church)

2 quarts fresh guava puree
7-1/2 cups sugar
3/4 cup lemon juice

In a 1-1/2 gallon stainless steel pot, combine all ingredients. Boil for 15 to 20 minutes, until mixture coats a wooden spoon. Pour into sterilized jars and seal with wax.

Approximate nutritional analysis per 1-tablespoon serving: 49 calories, no fat, no cholesterol, 5 milligrams sodium.*

Guava Bread by Ruth

(Courtesy of Ruth Sato)

4 cups flour
2-1/4 cups granulated white sugar
4 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 cup walnuts, chopped (optional)
1 cup raisins or dates, chopped (optional)
4 cups fresh guava pulp
1 cup vegetable oil
6 eggs
2 teaspoons vanilla

Into a large bowl, sift together dry ingredients -- flour, sugar, baking soda, cinnamon, nutmeg and salt. If desired, add walnuts and raisins or dates; toss to coat with flour. Make a well in dry ingredients and add remaining ingredients. Mix well.

Pour batter into loaf pans that have been coated with vegetable oil cooking spray or lightly oiled. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Make 4 large loaves.

Approximate nutritional analysis per slice: 155 calories, 6 grams total fat, 0.5 gram saturated fat, 30 milligrams cholesterol, 175 milligrams sodium. With nuts and raisins: 180 calories, 8 grams total fat, 1 gram saturated fat, 30 milligrams cholesterol, 180 milligrams sodium.*

Guava Barbecue Sauce

(From "Tropical Fruit Cookbook" by Marilyn Rittenhouse Harris,
University of Hawaii Press, 1993)

2 cups guava puree
1 thumb fresh ginger root, finely chopped
1 4-ounce can diced green chiles
2 cloves garlic, finely chopped
1 cup soy sauce
1 cup ketchup
1/4 cup olive oil

Thoroughly blend all ingredients. To intensify flavors, refrigerate at least 1 hour. Refrigerate up to 1 week or freeze up to 3 months. Good with all grilled meats and seafood. Makes 4 cups.

Approximate nutritional analysis per 2 tablespoon serving: 30 calories, 1.5 grams total fat, no saturated fat, no cholesterol, 480 milligrams sodium.*