December in Barbados is guava time. Our tree is raining guavas, a bright yellow fruit with a flavor that is part pear, part strawberry and resembles a large lemon in appearance. Second only to the blueberry in antioxidant power, guava is a nutritional powerhouse containing more than 5 times the vitamin C of an orange. It’s also loaded with lycopene, a cancer-fighting nutrient.
There are dozens of varieties of the guava family. Our local Barbados guava is an Apple guava, scientifically known as Psidium Guajava. Locals often wash the fruit and eat it whole, with the skin and seeds. Others may choose to cut the fruit in half and scoop out the pulp; the seeds are completely edible. We harvest the prolific fruit each morning, remove the interior and freeze it for future use in our cheesecakes, jams, chutneys and sauces. The remaining rinds are washed and then boiled, adding a 1 to 1 (1 cup rind to 1 cup sugar) mixture of rind to sugar, along with 2 tablespoons of fresh lemon juice. The resulting ragweed can be used as an ice cream topping or as a base for guava bread.
At a recent caterer, a guava reduction was used as the base for an absolutely delicious combination of boneless duck breast and guava coulis. Below are some of our favorite guava recipes:
Grilled duck breast with guava coulis:
For the duck breast, cut the skin in 1/4 intervals (do not cut into the breast).
Turn the brisket over and score again making a crisscross pattern. Season with salt/pepper.
Add duck breast skin side down to an ungreased preheated 325 degree skillet.
Let cook about 10 minutes until the skin is crisp and golden. Flip the breasts over and cook another 2-3 minutes.
Add 4 oz chicken broth (preferably homemade), cover pan tightly, and cook another 2-5 minutes depending on preference; we prefer to cook the duck until half cooked.
Remove brisket from pan and let rest 5 to 10 minutes before slicing.
For the Guava Coulis, boil 10 whole guavas, cut in half, in 1 cup of water for 8 minutes or until soft. Allow to cool and then puree the mixture in a blender until smooth. Strain the seed from the pulp and return to a saucepan. Over medium heat, add 1 cup of sugar, ½ cup of white vinegar, 1 teaspoon of salt, and a dash of hot sauce. Heat for about 10 minutes or until slightly thickened.
Serve with grilled zucchini and sweet potato puree.
Ham Panini with Guava Cream Cheese
Ingredients:
Any bread can be used for this recipe, but we prefer to use a fresh baguette.
Ham (we used the Boars Head brand)
Gruyere cheese
sauteed onions
Guava Cream Cheese (mix 2 scoops of guava base above with 4 oz cream cheese)
Method:
Gather the above ingredients. If using a panini rack, simply grill for 3 minutes or until golden brown. In a skillet, lightly brush the top and bottom with extra virgin olive oil and place in a skillet over medium heat. Press down with a spatula or you can use a smaller diameter pan. Flip and repeat until both sides are golden brown.
Guava Smoothie
Combine 2 scoops of the guava base with 3 large scoops of coconut ice cream (or ice cream of your choice), 1/2 cup of whole milk, and a dash of fresh nutmeg. Mix until smooth. A favorite variation is to add 2 ounces of Mt Gay Extra Old Rum for a truly refreshing drink after dinner!