19 Sweet Baby Guava Delicious Recipes

Posted on March 13, 2025

Venture into the tropical sweetness of baby guava with these 19 delectable recipes that promise to delight your taste buds! Whether you’re crafting a quick snack, a refreshing drink, or a show-stopping dessert, baby guava’s unique flavor is your secret ingredient. Perfect for home cooks looking to add a twist to their culinary creations, this roundup is your ticket to a flavorful adventure. Let’s get cooking!

Baby Guava and Coconut Milk Pudding

Merging the exotic sweetness of baby guavas with the creamy richness of coconut milk, this pudding is a sublime dessert that promises to transport your senses to a tropical paradise. Its delicate balance of flavors and textures makes it an irresistible finale to any meal.

Ingredients

  • 1 cup baby guava puree, strained
  • 1 1/2 cups full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tbsp unsalted butter, for greasing

Instructions

  1. Lightly grease four 6-ounce ramekins with unsalted butter, ensuring an even coat to prevent sticking.
  2. In a medium saucepan, whisk together the baby guava puree, coconut milk, granulated sugar, cornstarch, and fine sea salt until fully combined.
  3. Place the saucepan over medium heat, stirring constantly with a wooden spoon to avoid lumps, until the mixture thickens to a custard-like consistency, about 8-10 minutes.
  4. Remove from heat and stir in the pure vanilla extract for a fragrant depth of flavor.
  5. Immediately divide the pudding mixture among the prepared ramekins, smoothing the tops with a spatula for an even finish.
  6. Chill in the refrigerator for at least 4 hours, or until set, to achieve the perfect pudding texture.

Unveil the puddings by running a knife around the edges and inverting onto plates for a stunning presentation. The pudding boasts a velvety texture, with the baby guava’s floral notes beautifully complemented by the coconut milk’s lush creaminess. Serve garnished with thin slices of baby guava or a sprinkle of toasted coconut flakes for an added crunch.

Roasted Baby Guava with Honey Glaze

Yielded by the gentle warmth of the oven, roasted baby guava with honey glaze emerges as a sublime dessert that marries the fruit’s natural sweetness with the luxurious depth of honey. This dish, with its caramelized edges and tender interior, offers a simple yet sophisticated finale to any meal.

Ingredients

  • 12 baby guavas, halved and seeded
  • 1/4 cup raw, unfiltered honey
  • 1 tbsp clarified butter, melted
  • 1/2 tsp vanilla bean paste
  • 1/8 tsp flaky sea salt

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for effortless cleanup.
  2. Arrange the halved baby guavas cut-side up on the prepared baking sheet, ensuring they are spaced evenly to allow for uniform roasting.
  3. In a small bowl, whisk together the raw, unfiltered honey, melted clarified butter, and vanilla bean paste until fully emulsified.
  4. Using a pastry brush, generously coat the cut surfaces of the guavas with the honey glaze, reserving a small amount for a final application.
  5. Roast in the preheated oven for 15 minutes, then remove and brush with the remaining glaze. Sprinkle with flaky sea salt.
  6. Return to the oven and continue roasting for an additional 10 minutes, or until the guavas are tender and the edges begin to caramelize.
  7. Allow to cool slightly before serving to let the flavors meld and the glaze set to a glossy finish.

Each bite of these roasted baby guavas offers a delightful contrast between the fruit’s soft flesh and the crisp, honeyed exterior. Serve them atop a dollop of crème fraîche or alongside a scoop of vanilla bean ice cream for an extra indulgent treat.

Baby Guava and Mango Salsa

Bursting with the vibrant flavors of the tropics, this Baby Guava and Mango Salsa is a refreshing concoction that marries the sweetness of ripe mangoes with the subtle tartness of baby guavas, creating a symphony of flavors that dance on the palate.

Ingredients

  • 1 cup ripe mango, finely diced
  • 1/2 cup baby guavas, seeded and finely diced
  • 1/4 cup red onion, finely minced
  • 1 jalapeño pepper, seeded and finely minced
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. In a medium mixing bowl, combine the finely diced mango and baby guavas.
  2. Add the finely minced red onion and jalapeño pepper to the bowl, ensuring even distribution throughout the fruit mixture.
  3. Sprinkle the finely chopped cilantro over the mixture, followed by the fresh lime juice, sea salt, and freshly ground black pepper.
  4. Gently toss all ingredients together until well combined, taking care not to crush the delicate fruit pieces.
  5. Allow the salsa to sit at room temperature for 15 minutes to let the flavors meld together beautifully.
  6. Before serving, give the salsa a final gentle stir to redistribute any settled juices.

Yielded with a perfect balance of sweetness and spice, this salsa boasts a chunky yet tender texture, making it an ideal accompaniment to grilled fish or as a vibrant topping for tacos. The bright colors and fresh flavors are sure to elevate any summer gathering.

Baby Guava Jam with Vanilla Bean

Yielded by the gentle warmth of summer, our Baby Guava Jam with Vanilla Bean is a sublime concoction that marries the tropical sweetness of guavas with the aromatic depth of vanilla, creating a spread that’s as versatile as it is delightful.

Ingredients

  • 2 pounds baby guavas, washed and quartered
  • 1 1/2 cups granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1/4 cup fresh lemon juice
  • 1/2 cup water

Instructions

  1. In a heavy-bottomed saucepan, combine the quartered baby guavas, granulated sugar, vanilla bean seeds and pod, fresh lemon juice, and water.
  2. Place the saucepan over medium heat, stirring gently until the sugar dissolves completely, about 5 minutes.
  3. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered. Stir occasionally to prevent sticking, for 45 minutes or until the guavas are very soft and the liquid has thickened to a jam-like consistency.
  4. Remove the vanilla bean pod and discard. Use a potato masher to gently crush any remaining large pieces of guava for a smoother texture, if desired.
  5. Transfer the jam to sterilized jars, leaving 1/4 inch of headspace, and seal tightly. Allow to cool to room temperature before refrigerating.

Exquisite in its simplicity, this jam boasts a velvety texture with chunks of tender guava, offering a perfect balance of sweetness and acidity. Elevate your morning toast or swirl into yogurt for a touch of tropical elegance.

Baby Guava and Cream Cheese Tart

Fragrant and subtly sweet, baby guavas bring a tropical twist to this exquisite tart, where their delicate flavors meld seamlessly with the rich, creamy tang of artisanal cream cheese, all encased in a buttery, flaky crust that whispers of sophistication.

Ingredients

  • 1 1/4 cups all-purpose flour, sifted
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 3 tbsp ice water
  • 8 oz cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 6 baby guavas, thinly sliced
  • 1 tbsp honey, for glazing

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with removable bottom.
  2. In a food processor, pulse the sifted flour, diced butter, granulated sugar, and sea salt until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough can make it tough.
  4. Press the dough evenly into the prepared tart pan, ensuring the sides are well covered. Chill in the refrigerator for 30 minutes.
  5. Blind bake the crust by lining it with parchment paper and filling with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes, or until golden. Tip: This prevents the crust from puffing up.
  6. While the crust cools, beat the softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy.
  7. Spread the cream cheese mixture evenly over the cooled crust.
  8. Arrange the thinly sliced baby guavas on top in a decorative pattern.
  9. Lightly brush the guava slices with honey for a glossy finish. Tip: The honey adds a subtle sweetness and enhances the guava’s natural flavors.
  10. Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Refreshingly light yet indulgent, this tart offers a delightful contrast between the crisp crust and the velvety cream cheese filling, punctuated by the guava’s tropical essence. Serve it as a sophisticated finale to a summer dinner party, or enjoy a slice with a cup of Earl Grey tea for an afternoon treat.

Baby Guava Smoothie with Banana and Spinach

Exquisite in its simplicity and bursting with vibrant flavors, this smoothie combines the tropical sweetness of baby guavas with the creamy texture of banana and the fresh, earthy notes of spinach, creating a drink that’s as nutritious as it is delightful.

Ingredients

  • 1 cup ripe baby guavas, halved and seeds removed
  • 1 large ripe banana, peeled and sliced
  • 1 cup fresh baby spinach leaves, tightly packed
  • 1/2 cup unsweetened almond milk
  • 1 tbsp raw honey
  • 1/2 cup ice cubes

Instructions

  1. In a high-speed blender, combine the halved baby guavas, sliced banana, and baby spinach leaves.
  2. Pour in the unsweetened almond milk and add the raw honey to balance the flavors.
  3. Blend on high speed for 45 seconds, or until the mixture is completely smooth and no leafy bits remain.
  4. Add the ice cubes and blend for an additional 30 seconds to achieve a frosty, refreshing consistency.
  5. For a smoother texture, strain the smoothie through a fine-mesh sieve into a serving glass, pressing gently with a spatula.

Unparalleled in its refreshing quality, this smoothie offers a silky texture with a perfect balance of sweetness and earthiness. Serve it in a chilled glass garnished with a thin slice of baby guava on the rim for an elegant touch.

Baby Guava and Lime Sorbet

Whispering the essence of summer into every spoonful, this Baby Guava and Lime Sorbet marries the delicate sweetness of baby guavas with the zesty punch of fresh lime, creating a refreshingly vibrant dessert that dances on the palate.

Ingredients

  • 1 cup baby guava puree, strained
  • 1/2 cup freshly squeezed lime juice
  • 3/4 cup granulated sugar
  • 1 cup water
  • 1 tbsp lime zest, finely grated

Instructions

  1. In a medium saucepan over medium heat, combine the water and granulated sugar, stirring constantly until the sugar completely dissolves, about 3 minutes. Remove from heat and let cool to room temperature.
  2. Once the sugar syrup has cooled, whisk in the baby guava puree, freshly squeezed lime juice, and lime zest until fully incorporated.
  3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the sorbet reaches a soft-serve consistency.
  4. Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.
  5. For optimal texture, let the sorbet sit at room temperature for 5 minutes before serving to slightly soften.

Vivid in both hue and flavor, this sorbet boasts a silky texture that melts luxuriously on the tongue, offering a perfect balance of sweet and tart. Serve in chilled glasses garnished with thin lime wheels for an elegant presentation that highlights its summery essence.

Baby Guava and Almond Crumble

Gracefully balancing the delicate sweetness of baby guavas with the rich, nutty undertones of almonds, this crumble is a testament to the beauty of simple, yet sophisticated desserts. Perfect for those who appreciate the finer nuances of seasonal fruits and the comforting crunch of a buttery topping.

Ingredients

  • 1.5 cups baby guavas, halved and seeded
  • 1 cup almond flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with butter.
  2. In a medium bowl, combine the baby guavas, 2 tablespoons of granulated sugar, and vanilla extract, tossing gently to coat. Spread evenly in the prepared baking dish.
  3. For the crumble topping, mix almond flour, remaining sugar, cinnamon, and sea salt in a separate bowl. Add the chilled butter pieces, using your fingers to rub the mixture until it resembles coarse crumbs.
  4. Sprinkle the crumble topping over the guavas, ensuring an even layer that covers the fruit completely.
  5. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the guavas are bubbling at the edges.
  6. Allow the crumble to cool for 10 minutes before serving to let the flavors meld together beautifully.

Just out of the oven, this Baby Guava and Almond Crumble offers a delightful contrast between the soft, fragrant guavas and the crisp, buttery topping. Serve it warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an extra indulgent treat.

Baby Guava and Chicken Stir-Fry

Kickstart your culinary adventure with this exquisite Baby Guava and Chicken Stir-Fry, a dish that marries the subtle sweetness of baby guavas with the savory depth of perfectly seared chicken, creating a symphony of flavors that dance on the palate.

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups baby guavas, halved and seeded
  • 3 tbsp clarified butter
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup chopped cilantro

Instructions

  1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Add chicken pieces to the skillet, ensuring they are not overcrowded, and sear until golden brown on all sides, approximately 4 minutes per side. Tip: For even cooking, let the chicken develop a crust before turning.
  3. Reduce heat to medium, add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
  4. Incorporate baby guavas and red bell pepper, stirring gently to combine, and cook for 2 minutes until slightly softened.
  5. Pour in chicken stock, soy sauce, honey, and crushed red pepper flakes, stirring to coat all ingredients evenly. Simmer for 3 minutes to allow flavors to meld. Tip: Adjust the heat to maintain a gentle simmer to prevent burning.
  6. Remove from heat and sprinkle with chopped cilantro before serving. Tip: For an extra burst of freshness, garnish with additional cilantro leaves.

The Baby Guava and Chicken Stir-Fry presents a delightful contrast of textures, from the tender chicken to the crisp-tender guavas, all enveloped in a glossy, flavorful sauce. Serve it over a bed of jasmine rice or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Baby Guava and Basil Infused Water

Zesty and refreshing, this Baby Guava and Basil Infused Water is a sublime blend of sweet and herbal notes, perfect for hydrating in style during the warm summer months. Its delicate flavors are a testament to the beauty of simplicity in gourmet beverages.

Ingredients

  • 4 baby guavas, thinly sliced
  • 1/4 cup fresh basil leaves, gently torn
  • 4 cups filtered water, chilled
  • 1 tbsp raw honey (optional)

Instructions

  1. In a large pitcher, combine the thinly sliced baby guavas and gently torn basil leaves.
  2. Pour the chilled filtered water over the guavas and basil, ensuring all ingredients are fully submerged.
  3. If a touch of sweetness is desired, stir in the raw honey until fully dissolved.
  4. Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld beautifully.
  5. Before serving, give the infused water a gentle stir to redistribute the flavors.
  6. Serve over ice in tall glasses, garnishing each with a slice of baby guava and a basil leaf for an elegant touch.

With its light, floral sweetness from the guavas and a hint of peppery freshness from the basil, this infused water is a delight to the senses. For an extra special presentation, freeze edible flowers into ice cubes and add them to each glass just before serving.

Baby Guava and Yogurt Parfait

This summer, transform your breakfast or dessert table with a Baby Guava and Yogurt Parfait, a dish that marries the creamy tang of yogurt with the sweet, floral notes of baby guavas for a refreshingly elegant treat.

Ingredients

  • 1 cup Greek yogurt, full-fat and strained
  • 1/2 cup baby guavas, peeled and thinly sliced
  • 2 tbsp wildflower honey
  • 1/4 cup granola, artisanal and lightly toasted
  • 1 tsp vanilla bean paste
  • 1/8 tsp ground cardamom

Instructions

  1. In a medium mixing bowl, whisk the Greek yogurt with vanilla bean paste and ground cardamom until smooth and well combined.
  2. Drizzle 1 tablespoon of wildflower honey at the bottom of each serving glass to create a sweet base layer.
  3. Carefully spoon a layer of the yogurt mixture over the honey, filling the glass one-third of the way.
  4. Arrange a layer of thinly sliced baby guavas over the yogurt, ensuring even coverage for a balanced flavor in every bite.
  5. Repeat the layers, finishing with a final dollop of yogurt on top.
  6. Sprinkle the lightly toasted granola over the top layer for a satisfying crunch.
  7. Drizzle the remaining honey over the granola for a glossy finish and added sweetness.

Zesty yet creamy, this parfait offers a delightful contrast of textures, from the smooth yogurt to the crunchy granola and tender guava slices. Serve it in clear glasses to showcase the beautiful layers, or garnish with edible flowers for an extra touch of elegance.

Baby Guava and Mint Chutney

Whisking together the vibrant flavors of summer, our Baby Guava and Mint Chutney is a refreshing condiment that dances on the palate with its sweet, tangy, and herbaceous notes. Perfect for elevating grilled meats or as a bold accompaniment to cheese platters, this chutney is a testament to the art of balancing flavors.

Ingredients

  • 1 cup baby guavas, finely diced
  • 1/2 cup fresh mint leaves, tightly packed
  • 1/4 cup granulated sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp clarified butter
  • 1/2 tsp cumin seeds
  • 1/4 tsp red chili flakes
  • 1/4 tsp sea salt

Instructions

  1. In a medium saucepan over low heat, melt the clarified butter, ensuring it does not smoke.
  2. Add the cumin seeds to the butter, toasting them for 30 seconds until fragrant, a sign they’re perfectly activated.
  3. Stir in the diced baby guavas, sugar, and sea salt, cooking for 5 minutes until the guavas soften slightly.
  4. Pour in the apple cider vinegar, stirring to combine, and simmer the mixture for 10 minutes to meld the flavors.
  5. Fold in the fresh mint leaves and red chili flakes, cooking for an additional 2 minutes to wilt the mint while retaining its vibrant color.
  6. Remove from heat and let the chutney cool to room temperature, allowing the flavors to further develop.

Zesty and bright, this chutney boasts a jam-like consistency with bursts of fresh mint, making it an irresistible spread for morning toast or a glaze for roasted vegetables. Its versatility and depth of flavor ensure it will become a staple in your culinary repertoire.

Baby Guava and Ricotta Stuffed Crepes

Yielded by the gentle warmth of summer, these Baby Guava and Ricotta Stuffed Crepes offer a sublime blend of sweet and creamy, wrapped in the delicate embrace of perfectly cooked crepes.

Ingredients

  • 1 cup all-purpose flour, sifted
  • 1 1/2 cups whole milk
  • 2 pasture-raised eggs, lightly beaten
  • 2 tbsp clarified butter, melted
  • 1/4 tsp fine sea salt
  • 1 cup whole milk ricotta cheese
  • 1/2 cup baby guava paste, diced
  • 1 tbsp pure vanilla extract
  • 2 tbsp granulated sugar
  • 1/4 tsp ground cinnamon

Instructions

  1. In a large mixing bowl, whisk together the sifted all-purpose flour, lightly beaten pasture-raised eggs, and whole milk until the batter is smooth and free of lumps.
  2. Stir in the melted clarified butter and fine sea salt, ensuring the batter is homogenous. Let it rest for 30 minutes at room temperature to allow the gluten to relax.
  3. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with clarified butter. Pour 1/4 cup of batter into the skillet, tilting to spread thinly.
  4. Cook the crepe for 1-2 minutes until the edges lift easily, then flip and cook for an additional 30 seconds. Transfer to a plate and repeat with remaining batter.
  5. In a separate bowl, mix the whole milk ricotta cheese, diced baby guava paste, pure vanilla extract, granulated sugar, and ground cinnamon until well combined.
  6. Spread 2 tablespoons of the ricotta and guava mixture onto each crepe, then fold or roll as desired.
  7. Serve immediately, garnished with a dusting of powdered sugar or a drizzle of honey for added sweetness.

Meticulously crafted, these crepes boast a tender texture with a filling that’s luxuriously creamy and subtly spiced. For an extra touch of elegance, serve alongside a dollop of whipped cream and fresh mint leaves.

Baby Guava and Cinnamon Spiced Tea

Gracefully blending the subtle sweetness of baby guavas with the warm embrace of cinnamon, this spiced tea offers a symphony of flavors that dance elegantly on the palate, perfect for a serene afternoon indulgence.

Ingredients

  • 4 baby guavas, thinly sliced
  • 2 cinnamon sticks
  • 4 cups filtered water
  • 2 tbsp raw honey
  • 1 tsp freshly grated ginger

Instructions

  1. In a medium saucepan, combine the filtered water and cinnamon sticks. Bring to a gentle boil over medium-high heat, then reduce to a simmer for 5 minutes to infuse the water with cinnamon.
  2. Add the thinly sliced baby guavas and freshly grated ginger to the saucepan. Simmer for an additional 10 minutes, allowing the guavas to soften and release their delicate flavors.
  3. Remove the saucepan from heat and strain the tea into a teapot or directly into serving cups, discarding the solids.
  4. Stir in the raw honey until fully dissolved, adjusting the amount to achieve your desired level of sweetness.
  5. Serve the tea warm, garnished with a thin slice of baby guava or a small cinnamon stick for an elegant touch.

Zesty yet soothing, this Baby Guava and Cinnamon Spiced Tea boasts a velvety texture and a harmonious balance of sweet and spicy notes. For an extra layer of complexity, serve alongside a dollop of whipped cream or a sprinkle of ground cinnamon on top.

Baby Guava and Avocado Salad

This season’s most refreshing juxtaposition of flavors comes to life in a dish that balances the subtle sweetness of baby guavas with the creamy richness of ripe avocados. Tossed with a zesty lime dressing and a sprinkle of crunchy pepitas, this salad is a testament to summer’s bounty.

Ingredients

  • 2 cups baby guavas, halved and seeded
  • 1 large ripe avocado, diced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/4 cup toasted pepitas
  • 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

  1. In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, and sea salt until emulsified. Set aside.
  2. Gently combine the baby guavas and diced avocado in a large mixing bowl, taking care not to crush the avocado.
  3. Drizzle the dressing over the guava and avocado mixture, using a rubber spatula to fold the ingredients together until evenly coated.
  4. Transfer the salad to a serving platter, scattering the toasted pepitas and fresh cilantro leaves over the top for added texture and color.
  5. Serve immediately, ensuring each portion gets an equal share of the vibrant dressing and crunchy toppings.

Offering a delightful contrast between the creamy avocado and the crisp baby guavas, this salad is a celebration of texture and taste. For an extra touch of elegance, serve it on a bed of butter lettuce leaves or alongside grilled seafood for a complete meal.

Baby Guava and Ginger Glazed Pork

Marvel at the harmonious blend of sweet and spicy in this exquisite dish, where tender pork meets the vibrant flavors of baby guava and ginger, creating a glaze that’s both luxurious and comforting.

Ingredients

  • 1.5 lbs pork tenderloin, trimmed
  • 1 cup baby guava puree
  • 2 tbsp fresh ginger, finely grated
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp clarified butter
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C) and position the rack in the center.
  2. Season the pork tenderloin evenly with sea salt and freshly ground black pepper.
  3. Heat clarified butter in a large oven-proof skillet over medium-high heat until shimmering.
  4. Sear the pork tenderloin on all sides until golden brown, approximately 2 minutes per side.
  5. In a bowl, whisk together baby guava puree, grated ginger, honey, and apple cider vinegar until smooth.
  6. Pour the glaze over the seared pork in the skillet, ensuring it’s evenly coated.
  7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
  8. Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
  9. While resting, baste the pork with the glaze from the skillet to enhance flavor and moisture.

Unveil a dish where the succulent pork, glazed with the vibrant sweetness of baby guava and the sharp warmth of ginger, offers a texture that’s perfectly tender. Serve atop a bed of wild rice or alongside roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Baby Guava and Chocolate Truffles

Zesty and indulgent, these Baby Guava and Chocolate Truffles marry the tropical sweetness of guava with the rich depth of dark chocolate, creating a confection that’s as sophisticated as it is delightful.

Ingredients

  • 1 cup baby guava puree, strained
  • 8 oz high-quality dark chocolate (70% cocoa), finely chopped
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter, room temperature
  • 1/4 cup cocoa powder, for dusting

Instructions

  1. Place the finely chopped dark chocolate in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 2 minutes. Do not boil.
  3. Pour the hot cream over the chocolate and let sit for 1 minute to soften the chocolate.
  4. Gently stir the mixture with a rubber spatula until the chocolate is completely melted and the mixture is smooth.
  5. Whisk in the room temperature butter until fully incorporated, ensuring a glossy finish.
  6. Fold in the strained baby guava puree until evenly distributed throughout the chocolate mixture.
  7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
  8. Using a melon baller or a small spoon, scoop out portions of the mixture and roll them into 1-inch balls between your palms.
  9. Roll each truffle in cocoa powder to coat evenly, then place on a parchment-lined tray.
  10. Chill the truffles for an additional 30 minutes before serving to set completely.

Whimsically elegant, these truffles boast a velvety texture with a vibrant guava undertone that cuts through the intensity of the dark chocolate. Serve them atop a slate board for a dramatic presentation, or alongside a glass of dessert wine to elevate the tasting experience.

Baby Guava and Pomegranate Mocktail

On a sweltering summer day, nothing refreshes quite like the delicate balance of sweet and tart in our Baby Guava and Pomegranate Mocktail. This exquisite beverage marries the lush, tropical notes of baby guava with the vibrant, jewel-like acidity of pomegranate, creating a symphony of flavors that dance on the palate.

Ingredients

  • 1 cup fresh baby guava puree, strained
  • 1/2 cup pomegranate juice, freshly pressed
  • 1/4 cup simple syrup, cooled
  • 1 tbsp freshly squeezed lime juice
  • 1 cup sparkling water, chilled
  • Ice cubes, for serving
  • Fresh mint leaves, for garnish
  • Pomegranate arils, for garnish

Instructions

  1. In a large pitcher, combine the baby guava puree, pomegranate juice, simple syrup, and lime juice, stirring gently to blend the flavors without aerating the mixture too much.
  2. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld, ensuring a more cohesive taste profile.
  3. Just before serving, add the chilled sparkling water to the pitcher, stirring lightly to incorporate while preserving the effervescence.
  4. Fill serving glasses with ice cubes to the brim, then carefully pour the mocktail over the ice, leaving about 1/2 inch of space at the top for garnishes.
  5. Garnish each glass with a few fresh mint leaves and a sprinkle of pomegranate arils for a visually stunning and aromatic finish.

Lusciously smooth with a playful effervescence, this mocktail offers a refreshing escape with every sip. Serve it in crystal-clear glasses to showcase its radiant hue, or pair it with a light, citrus-infused dessert for an unforgettable summer indulgence.

Baby Guava and Cardamom Infused Rice Pudding

Nothing heralds the arrival of summer quite like the delicate sweetness of baby guavas, paired here with the aromatic warmth of cardamom in a luscious rice pudding that’s both comforting and sophisticated.

Ingredients

  • 1 cup Arborio rice, rinsed and drained
  • 4 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 1/2 cup baby guavas, peeled and finely diced
  • 1 tablespoon clarified butter
  • 1/4 teaspoon vanilla bean paste
  • Pinch of sea salt

Instructions

  1. In a heavy-bottomed saucepan, melt the clarified butter over medium heat until it shimmers.
  2. Add the rinsed Arborio rice, stirring constantly for 2 minutes to lightly toast the grains, enhancing their nutty flavor.
  3. Gradually pour in the whole milk and heavy cream, stirring continuously to prevent the rice from sticking to the bottom of the pan.
  4. Reduce the heat to low and simmer the mixture uncovered for 25 minutes, stirring every 5 minutes to ensure even cooking.
  5. After 25 minutes, add the granulated sugar, ground cardamom, and a pinch of sea salt, stirring until the sugar is completely dissolved.
  6. Gently fold in the finely diced baby guavas and vanilla bean paste, cooking for an additional 5 minutes to allow the flavors to meld.
  7. Remove the saucepan from the heat and let the pudding sit for 10 minutes to thicken slightly before serving.

Perfectly creamy with a hint of floral cardamom and bursts of sweet guava, this rice pudding is a delightful twist on the classic. Serve it chilled with a drizzle of honey or warm with a sprinkle of toasted pistachios for added texture.

Summary

Brimming with tropical flair, our 19 Sweet Baby Guava Delicious Recipes offer a delightful escape into flavor. Whether you’re crafting a refreshing drink or a decadent dessert, these recipes promise to enchant your taste buds. We’d love to hear which one stole your heart—drop us a comment! Don’t forget to share the guava love by pinning your favorites on Pinterest. Happy cooking!

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