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Guava flesh, seeds, and all, get made into smoothies and juice. Because guava has naturally occurring pectin, many countries process the fruit into sweet, dark jellies that get sliced and served with mild white cheese. Guava juice or jelly also works well as a meat marinade, and the natural sugars caramelize when heated on a grill.

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How to Make Guava Bars. Note: The full instructions are provided in the recipe card below. Preheat the oven to 350 °F and adjust the rack to the middle position. Spray an 8-inch baking pan with cooking spray. Line the pan with parchment paper so it hangs over on two sides. Spray the parchment.

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1. Guava Empanadas. Little hand pies known as empanadas are created with flaky dough and either a sweet or savory filling. In this recipe, cream cheese and guava paste are simply added inside the dough to create the filling. There is no need to add sugar to the cream cheese because the paste is already so sweet.

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In a food processor combine guava paste and 2 tablespoons of hot water. Blend until smooth. Transfer to a bowl and set aside. Rinse out the food processor. In the food processor combine remaining ingredients and blend until smooth. Season with salt to taste. Transfer cream cheese mixture to a bowl and fold in guava.

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Preheat oven to 400 Degrees F. Thaw Puff pastry according to package directions. Line a baking sheet with parchment paper and unfold one of the pastry sheets and place on pan. Slice guava into 1/4 inch slices and place evenly on the pastry sheet. Spread cream cheese over guava paste slices (optional)

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Step 2. Using a veggie peeler, peel enough of the skin off to get to guava's pink insides. An easy way to do this is to stand the guava up on one of its ends. Use a downward motion. Then stand the guava up on the other side and remove the skin using the same motion.

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One large guava yields ⅓ to ½ cup of sliced fruit. How to store guava. Guavas will keep at room temperature until soft. Ripe guavas can be refrigerated in a plastic or paper bag for up to 2 days. Guavas can be puréed and frozen. Guava paste can be stored in a sealed container at room temperature indefinitely. Guava harvest season

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The natural pectin in guava makes it easy to turn the fruit into a dark jelly that's thick enough to be served in slices as an accompaniment to a cheese board. It can be thinned out for baking, such as in pastry or cake as a layer or flavor addition. A common use of guava in baked goods is as an empanada, which is often balanced with cream.

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an image of guava fruit showing how to cut the two ends of guava fruit. Place the guava on a cutting board after washing. Use your knife to remove the style of the guava fruits or the two ends of the fruit. Then, cut the fruit into two halves or slice it into slices. Your guava fruit is now ready for eating.

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Next, slice the guava paste into thin slices and then arrange them evenly over the top of your shortbread dough (PHOTOS 3-4). Make the topping using a food processor. Add oats, cold cubed butter, salt, and light brown sugar (PHOTO 5). Pulse 10 times (PHOTO 6), then add flour and pulse again until the mixture is crumbly and sandy (PHOTO 7).

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Use a soft vegetable brush to remove debris from the fruit's crevices, and pat dry with a towel. Cut the guava in half: Position it horizontally on the wooden cutting board and, using a serrated knife, cut it in half lengthwise. If the guava is ripe, it should give easily to the serrated knife with little resistance.

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What Is Guava? Guava is a tropical fruit native to Mexico, Central America, the Caribbean, and South America. Its skin is typically yellow or light green, while its flesh is usually deep red or a vibrant shade of pink. The fruit — which has edible seeds and is rounded in shape — grows on the Psidium guajava tree, a member of the myrtle family.

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Preheat the oven to 350 degrees. Grease a 9×13 pan, set aside. Combine flour, brown sugar, baking soda, salt and rolled oats. Add butter. With two knives cut butter into dry ingredients until mixture is crumbly. Press half of the mixture into prepared pan. This is your crust. Lay the sliced guava over the crust and press down lightly.

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Cut guava into thin slices. If using cream cheese, cut the block into slices too. Unfold one of the pastry sheets and place it on the cookie sheet. Place 6 slices of guava per pastry sheet fold about 1-2 inches apart (you'll have 18 slices total on the entire pastry sheet).

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Cut off ends of guavas and slice in half. Working in batches, blend with 3 cups water and sweetener on medium setting for 60 seconds. Strain through a fine-mesh sieve into large pitcher. You may need to agitate the mixture to let the juice through, avoid pushing through the pulp to keep juice light in consistency.

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Slice the guava paste ¼ inch thick. Arrange the guava slices on top, covering the dough. For the topping: Add the oats, coconut, flour and sugar to the remaining shortbread dough. Mix to combine. Sprinkle dough evenly over the guava slices. Bake the bars until the top is golden, about 40 to 45 minutes. Cool. Remove bars from the pan and cut.