While the hoo ha about anti-oxidants reaches higher and higher levels of excitement, an unlikely fruit emerges from its nondescript, low-key existence.
The guava it is! With 4 times the anti-oxidant levels of apples, this fruit could give blueberries a run for their money.
Another little-known quality of this fruit is that it gets pureed into a smooth gel that lends itself to endless possibilities. And that's what I wanted to exploit when I got my hands on a few lovely guavas that my mom had grown on her miniature farm in Pune.
I thought it would be fun to use ingredients that span the whole range of taste notes - i.e. sweet, sour, salty, hot, bitter and umami, and see what happens.
Wonderful things happened.
1 ripe guava (about 115 g)
1/4 cup of diced chillies (I used the mild chillies that are in season at the moment, but one could use a mix of green peppers and hot chilli)
1/4 tsp mustard seeds
3 tsp lemon juice
Salt to taste
Salt to taste
1/2 tsp soy sauce
And then again...
2 tbs of chopped coriander leaves1/4 tsp cumin seeds
MethodI first pureed the guava in a blender with a little water and strained the pulp to get rid of the seeds. A few gate crashers stayed in as you can see in the picture.
I put the puree back into the blender with the remaining ingredients and blitzed away until I had a relish.
Some went on top of a spicy okra with roti for lunch. Some will add intrigue to a chicken breast. As I said before the possibilities are endless.