Pineapple guava fruits grow on trees native to the highlands of southern Brazil, Colombia, Uruguay, and northern Argentina. However, the fruit is also well-adapted to the northern California climate with cool winters and hot summers. This tropical fruit has the granular texture of a pear. Its bright citrus taste offers a hint of apple and very subtle banana notes. When the egg-shaped fruits are sliced in half, the ripe pulp is easy to scoop out with a grapefruit spoon. Packed with Vitamin C and fiber, these low-calorie fruits are a joyfully delicious snack. Paired here with apples, pineapple guava sauce makes a great snack that’s easy to pack in a lunchbox.
3 baking apples cut into chunks and cored
25 pineapple guavas cut in half and the fruit scooped out
½ cup cane sugar
2 cinnamon sticks
1 vanilla bean
4 whole cloves
2 cardamom pods
Combine all the ingredients in a 2-quart sauce pan over medium heat. Bring to a low boil, stirring occasionally, and continue to boil for about 10-15 minutes until fruit becomes soft. Use a potato masher to smash the fruit into a thick pulp. Leave some chunks of fruit for a rich, rustic texture. Allow to cool and refrigerate or serve warm. Remove the spices before serving.
Makes 4 cups