This recipe for “Guava Compote,” or “Guavas in Syrup,” can be prepared in a matter of minutes. It can be served warm or cold, by itself or over ice cream, yogurt or even pound cake. At home we love to make smoothies with it by combining the guavas with kefir or yogurt. And the best thing, it is loaded with vitamin "C", even more than oranges or lemons.
I grew up in a town where guavas, mangos, tamarinds and other tropical fruits were something you could just reach up and pick from a tree whenever you wanted. My grandma had several guava trees, and my cousins and I loved to climb up them and eat the guavas up there. Guavas are usually sweet and have lots of seeds and are very aromatic; their skins are soft and can easily bruise, so be gentle while picking up your guavas at the market.
MAKES ABOUT 3 CUPS
- 2 ¼ Pounds Guavas
- 2 ¾ cups of water
- 2 ½ cups of sugar
- 1 cinnamon stick
- 1 Tablespoon lime or lemon juice
Make sure to select guavas with skins that are still firm to the touch. If the fruit is over-ripened, it will need less cooking time.
I use Mexican cinnamon stick, also known as Ceylon Cinnamon; it is softer and easier to crumble compared to the Cassia Cinnamon. Mexico is also a producer of Cinnamon.
The addition of lime juice will protect the guavas from browning.
1. Wash the guavas and pat dry.
2. Place water, sugar, cinnamon stick, and lime juice in a large pot. Turn heat to medium heat. Once it starts boiling, reduce heat to simmer for about 12 minutes to allow thickening.
3. While the syrup is simmering, cut the end of the guavas, and then cut them in half. Using a small spoon, carefully remove the seeds; try to avoid breaking the guavas. Don’t worry if you are not able to remove all the seeds, they will loosen up when you add them to the syrup, and you can also use a strainer to remove them.
4. Once the syrup has thickened, stir in the guavas. Once the syrup starts boiling again, cook for 2 additional minutes, then cover and remove from heat and allow to slightly cool.