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Brooks Tropicals
Side Dish


Poached Guava Delight

Not being a fan of poached eggs, I hesitated to put a guava to the same "test." However, guava came through the test with flying "tastes." Perhaps I should try poached eggs again; guava's that good. Note: poaching guava is also an easy way to get the seeds out of it.


2 cups water
1/3 cup sugar
1 tsp vanilla extract
3 star anise pods
3 red guavas
1 tbs cinnamon (optional)

Yield: 3-6 servings
Prep time: 45 minutes

How to cut a guava


1. In a large skillet, combine the water, sugar, vanilla and anise. On high heat, bring to a boil.
2. Optional - peel the skin off the guava.
3. Cut just enough off the ends of the guava to keep the guava halves standing up. Then cut the guavas in half. With tongs, stand up the halves in the skillet. Simmer covered for 10 minutes.
4. Using the tongs, remove the fruit to a large bowl. On high heat, continue to cook the water and sugar mixture until it thickens, which takes about 10 minutes.
5. While waiting for the water and sugar mixture to thicken, scoop out the guava seed center and discard if you desire.*
6. When the water and sugar mixture is thickened, remove from the heat and let cool.
7. Serve, pouring the syrup over fruit in individual bowls. Sprinkle with cinnamon and maybe an anise pod. Also tastes great when topped by ice cream.
8. If not serving immediately, cover and refrigerate.

* How to Make Guava Paste

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