The past few weeks we have been inundated with guava. They are everywhere. The trees and ground are full of yellow polka dots. A few days I decided to take a new approach to using these delicious pink fruit by making something other than cheesecake or jam. JUICE. Little did I know I would spend 6 hours peeling, cooking, pulping, straining, boiling, straining and enjoying. I cooked about 25 quarts of guava and ended up with about 10 quarts of juice. If you cooked down about 45--50 guava it might take about 1-1/2 hours. Jam is quicker and lasts longer but this juice is delicious... not to mention nutritious.
Check out this link to see all the great health benefits guava has.
|Hundreds of fresh guava. 5 tote bags full in total.|
|Peel and chop. Cook until soft.|
I prefer to use the firmer, immature guava and not ones that are too soft or over ripe.
|Remove seeds from cooked guava with a food mill. Guava pulp.|
|Run the water/pulp/sugar mixture through cheesecloth. You have to stir it in the cheesecloth until all the liquid runs through. Small batches work best. And there you have your guava juice.|
Refrigerate and serve.