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Press dough evenly into prepared pan. Cover dough with slices of guava paste. For the Topping: In the bowl of a food processor, combine oats, butter, salt, and sugar. Pulse 10 times. Add flour and pulse until mixture resembles wet sand. Sprinkle evenly over top of pan. Bake until top is golden, about 45 minutes.
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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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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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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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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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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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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.
Sliced Guava Fruit Isolated on White Stock Photo Image of fresh
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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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.
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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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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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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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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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Before eating the guava, rinse the skin under cold water and pat it dry with a paper towel. Put the guava on a cutting board and slice it in half with a sharp knife, then cut the halves into thinner slices. Enjoy the guava slices plain or dip them in a sweet or savory sauce—you can eat the whole thing, rind, seeds, and all.
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Steps to cut and eat guava: Choose a ripe guava that is soft to the touch, similar to a ripe avocado. Rinse the fruit under cold water to remove any dirt on the skin. Use a sharp knife and cut the guava in half horizontally. If you don't want to eat the seeds, scoop them out with a spoon.
