(Psidium cattleianum var sabine and Psidium cattleianum var lucidum).
The Peruvian Guava also known as the Cattley Guava, was named in honour of notable English horticulturist William Cattley. The trees are attractive, with stiff, glossy dark green leaves.
The Strawberry Guava is a sub-variety of the Peruvian Guava. This cherry-sized fruit (sometimes labelled ‘Cherry Guava’) is a beautiful dark red when fully ripe and has a tart flavour reminiscent of plum and strawberry, with a spicy hint of cinnamon or nutmeg.
There is also a yellow sub-variety, the Yellow Cherry Guava, sometimes called the Lemon Guava or (confusingly) the Yellow Strawberry Guava. It is similar in size. Its skin is golden all over, and the flavour can be compared to a mix of passionfruit and lemon; sweet and a bit acidic. It is generally somewhat sweeter than the Strawberry Guava.
Both these Vitamin C-rich fruits can be eaten freshly picked off the bush. They are at their best when fully dark red or deep golden-yellow. They can be made into pies, jam, jellies, drinks, sauces, fruit leather, etc. Their seeds are edible but hard. They can be removed by passing the guavas through a hand-operated Mouli Food Mill (see picture).
Homemade Strawberry Guava or Yellow Cherry Guava Liqueur
- 1 part washed and crushed fresh guavas
- 1 part sugar syrup or honey. (Make sugar syrup by boiling an equal amount of sugar and water until the sugar is dissolved.)
- 1 part 80+ proof neutral tasting vodka.
- A clean large glass container with a tight-fitting lid.
- Mix all ingredients in a clean glass container, tightly sealed.
- Keep in the dark at room temperature, swirling and tasting once a day.
- When the flavour develops as you like (1 – 6 weeks), strain out the fruit through cheesecloth.
- Adjust alcohol content or sweetness by adding vodka (to strengthen), water (to weaken), or sugar syrup.
- Store in a closed bottle in a cool dark location for best results.
Strawberry Guava Bavarois
Makes six servings.
- 250 g strawberry guava pulp (You can separate it from the seeds with a hand-operated mouli-mill)
- 150 g sugar
- 100 ml water
- 3 egg whites
- 1 sachet gelatin
- 50 ml strawberry guava liqueur
- 100 ml heavy whipping cream
- Make a syrup by mixing together I00 g sugar and I00 ml water.
- Beat the egg whites with the rest of the sugar. When the egg whites are stiff, slowly add the syrup and stir for about 10 minutes more.
- Mix the meringue with the strawberry guava pulp. Set aside.
- Heat the liqueur and then add the gelatin dissolved a quarter cup of cold water.
- Add the gelatin liquor to the meringue and pulp, mix well.
- Whip the cream until it forms stiff peaks. Fold the whipped cream into the mixture.
- Pour into serving dish and leave in refrigerator at least 4 hours.
- Serve with a strawberry guava coulis or jam.
- 14 ounces guava puree
- 3/4 cup sugar
- 3 tablespoons strained fresh lime juice
- Combine all ingredients in a non-reactive saucepan and cook until the sugar is completely dissolved and the mixture comes to a simmer.
- Remove from the heat and transfer to a non-reactive container.
- Chill thoroughly.
- Serve over cheesecake or any fruity dessert.