It can be guava season all year when you have a tree. Otherwise, find someone with a tree. The best guavas are the small ones, pink inside, and eaten straight off the tree.
Here's what I do when I have ten or 12 of these beauties. Stew them with a little sugar until just tender. You can strain the whole batch into a thick puree. Or carefully scoop out the seeds and strain that: store the guava "shells" in this thick syrup. Serve either the puree or compote over plain yogurt or vanilla ice cream.
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| Guava puree on yogurt |
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| Guava compote on yogurt or ice cream |
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