Last Saturday, I was surprised to see bushels of guava at Fiesta, a local Mexican market.
From a distance the guava looked like good quality limes. They were small, pale yellow in color and smelled promisingly sweet. At pound $ 1.99, I couldn’t resist those yellow beauties.
After mangoes and cherries, guavas are my favorite fruit. I don’t know what it is about them, I could easily go into nostalgic ga ga over familiar fruits. Here I was in 2006, going on and on about guava. They inspire such longing, don’t they?
After I had my fill of raw fruit, which were delicious and sweet, I’ve thought of making something new with guava today.
Guavas with salt and pepper are a common roadside snack growing up in Bharath. These guavas I purchased are from Peru. To honor their origin, what’s better than an addition of avocado? Like I’ve imagined, the guava gave the avocado some sweetness and nice hint of aroma. Plain guacamole is always good, but guava guacamole tasted supreme. I loved this Aztec and Bharath combination for my meal today.
(makes about two small cups)
1 big-sized, semi ripe avocado
3 lime-sized, semi ripe guavas
1 lime, for juice
Pinch each – salt and red chilli flakes
Cut avocado to half. Take out the pit. Cut the fruit to tiny pieces.
Cut guavas to small, bite sized pieces.
Place avocado and guava pieces in a bowl. Sprinkle salt and red chilli flakes. Squeeze lime juice. Gently combine. Serve.
Meal Idea: Generously apply guava guacamole on a warm chapati, paratha or pizza for a taste that defies description. We had it with thin crust pizza for dinner. Good meal.
Guava Guacamole ~ For Meal Today