Guavas brought back fun childhood memories….climbing our neighbor’s guava trees and my grndma’s Ginataang Bayabas. Ahhhh, memories, how precious!!!
I intend to use these guava fruits as “pang-asim” for “sinigang na bangus” but we haven’t found fresh milkfish or at least any suitable fish “pansigang” from the supermarket were we have our weekly groceries. The thought that it might get mushy and over ripe made me decide to cook it in sugar and coconut milk. This is my first time to cook ginataang bayabas that again I remember my grandma cooking it as vegetable to go with “fried fish” or as dessert after meal. Try the recipe below, I just did and yes it’s yummy! But of course you can adjust the amount of sugar if you don’t want it that sweet and the coconut milk if you want it creamier.
- 2 1/2 cups peeled and finely chopped ripe guavas (about 5 pcs. medium size guavas)
- 1 & 1/2 cups coconut milk
- 1/2 cup sugar
- 1/2 cup coconut cream
- 1/4 teaspoon salt
- Boil the guavas, coconut milk and sugar. Note that Guavas must be ripe but firm.
- Add salt and stir; boil until guavas are cooked.
- Add coconut cream and simmer for at least 2 minutes.Remove from fire.
- Serve cold if you intend it for dessert.