The only apples we get on our tropical island are imported and non-organic...
neither of which appeal to me
I used to miss having apples and applesauce...
until guavas came to my rescue
our guava trees are flourishing and giving us harvest...
enough so that, I needed to do something with more guavas than we could eat quick enough
once they are fully ripe...
they are ready to become guavasauce
if you live in the tropics or can obtain guavas in your market...
this recipe will rival good old fashion applesauce
have enough guavas to make 4 to 5 cups of cut up bite size chunks
use 2 half ripe guavas, if you want, for their pectin or...
you can use a half packet of unflavored gelatin...
it will help thicken the sauce a little
no need to peel and seed the guavas...
the skin is soft and good for a body and...
I will show you how to discard the seeds further down
put them into a pot and pour in just enough water to cover the chunks...
or even better, if you have real fruit juice, you can use that
put in the juice and zest of 1 small lime or lemon
put in 1 & 1/4 cup of raw brown sugar
(or you can leave out the sugar if using fruit juice in stead of water)
bring to a slow simmer...
but, do not cover
while the guavas come to a simmer...
put in some ground nutmeg and cinnamon (I like to use a cinnamon stick)
and cook for 45 minutes, stirring often
cook it down until there is little liquid and the guavas are very soft, then take it off the heat
mash the chunks with a fork or pastry cutter until almost smooth
using a strainer over a container, put in a few spoonfuls at a time
and just mash it through gently
this will leave behind the seeds which are then discarded
the consistency will be like applesauce
you can adjust the sweetness with raw honey and more spices if you'd like
goes great on bread, cottage cheese, plain yogurt or just plain eating
if you do not have guavas available, try using peaches to make peachsauce
May your day, or night be graced in the Lord.
