Wednesday, May 6, 2009
If you ask around, I am sure not many will count the humble guava as their favourite fruit. Some people eats slice guava with the sour plum powder which I think it is more for the sour plum than the fruit.
I am among the guilty ones, btw... and you can't blame me cos the guava on it's own is bland and hard.
But lurking beneath, it is a super fruit - it contains 5 times more vitamin C than an orange, cholesterol, saturated and sodium free, plus low in fat and calories, high in fiber. It also contains key nutrients like: carotenoids, folate, potassium, fiber, calcium and iron. Calcium is typically not found in high amounts in many fruits.
You do not need me to tell you that diets low in saturated fat and cholesterol and rich in fruits and vegetables that contain dietary fiber may reduce the risk of coronary heart disease!
With such benefits, all we need to find a palatable way to eat it :-)
I was in seventh heaven when I found this is a very simple yet so addictive creation from kitchencapers . I have to thank Yvne for sharing this recipe! She's right, no one (except Sheen) can keep their hands off the tub of guava!!
What you need:
3 guavas, de-seeded and sliced very thinly-about 2mm thick
2 pack dried mandarin orange skin sliced thinly into strips
1 red chilli sliced thinly (optional - I omit)
How to do this:
Marinate everything together and leave overnight or about 6-8 hours in the fridge. Eat it while it's chilled.
I made this 2 weeks ago... when the temperature was a scorching 36C! Nothing beats snacking this delightful fruits on a day like that!
Preserved Mandarin Oranges : I bought this from Prime Supermarket in Jurong West for $1.25 (for 4 packets). I have never not tried using other brands... but as in any recipe, the basis rule is that it must taste good on its own. Don't use the dried mandarin oranges from medical hall - it is bitter.
Guava: I generally get the thai seedless version. It cost a little more, but I find the "flesh" to be softer and not so "siap-siap". Only it says seedless, I still remove the core before slicing... all for my fussy eaters at home.
It may look dry initially- there's no need to add water. After the hours sitting in the fridge, guava itself will gives out the juice to marinate itself!
The only trick is to make sure you get the right proportion of guava to dried mandarin oranges. Too little, your guava will be bland. Too much your guava will be overly salty. It is not rocket science, so much taste and adjust along the way. Simple! For myself, I find the best ratio to be 1 packet to 800g of guava.
BTW, I first made this 2 weeks ago... when the temperature was a scorching 36C! What is like snacking on this fruits?