Guava

Guava was a bust. Malanga Baby never even tasted the three round, fragrant guavas sacrificed just so I could write about the process here. They were too acidic to my own palate and belly and I worried about the effect on her young digestive system. Plus, my mother and a few on-line sources said they can be constipating, which scared me almost as much as the acid content.

Nonetheless, I will try again one day when she’s ready to handle oranges and the like. Guava is high in Vitamin C, has more lycopene than watermelons or tomatoes and more potassium than a banana. I found my guavas at the Whole Foods (where else?), but was quite disappointed when I discovered the flesh was white and not pink. Apparently, this is a common variation, but this may just be an example of something I should shop for outside New York City. Maybe during our trip to Miami in May?

Guava Puree Method

First, pay $5.99/lb. if you don’t happen to live in a guava-friendly climate. The dent in your pocket is softened by the heavenly smell the fruit brings to your home.

Next, disregard all advice from Colombian baby food sites to boil the guava in 2 cups of water. I was quite torn about this, but my gut told me to steam them just like I do every other fruit. It might have been interesting to do a head-to-head test of both methods, but not at $5.99/lb.

I peeled the guavas, quartered them and removed the seeds before dropping them in the steamer basket. I left them to steam for about 10 minutes. Steaming seemed to make them sweeter and more like the pink-fleshed guavas I have tasted before.

The 3 guavas pureed quite evenly in the food processor with only a couple of tablespoons of water.

P.S. Happy Birthday to José Martí!