Guava or Indonesians call for Jambu Biji is another tropical fruit that I miss. In Canada, I’m able to buy it but again it’s not as sweet and red as the ones that I used to get in Indonesia. Rally on my Indonesia trip is what I have been doing since June.

What I usually make for these red guavas? Eat as they are, make them for juice, fruit for rujak manis (fruit salad with spicy peanut dressing), make them for setup (a kind of soup for Indonesian dessert with adds of herbs; can be enjoyed with ice cubes or warm) or for jam.

Beside the fruit, Guava leaves is known as an Indonesian traditional medicine for coughs and diarrhea.

What about you guys? What are you going to make if you have these fresh red guavas?

5 COMMENTS

  1. This is a creamy, sweet, and tasty fruit, I eat it as it is, I don’t add anything to it, it’s so delicious. I find it easy in the market both red and white from inside. I have to get rid of the seeds though, they mess me up big time đŸ˜‰

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