The Return of Guava Girl

Over the last week I’ve definitely been feeling the effects of the warm spring weather. I’ve been revelling in the greenery and the growth of new life.

guava cucumber mousse
So light...but so rich...

New life growing means new life for me to eat! Yummy plants. Omnomnom.

I bought some guavas recently because they’re a fruit I haven’t really given a chance. In junior high I had the “code name” Guava Girl just because guavas are weird and I was the weird, goofy one in my group of girl friends. I was given a guava once as a gag gift, but didn’t get to try eating it…it’s a stupid story. I probably wouldn’t have liked it then anyway. But I gave guavas a try recently and liked them.

The best way to eat them is definitely in a pureed form, because the middle is the only somewhat juicy part of the fruit. The middle is also filled with rock-hard little seeds. I ran them through my blender and strained them.

I decided that cucumbers would be a good way to lighten up the intense tart-sweet flavor of guava, while also making the amount of guavas I had stretch a bit more. I used English cucumber because the flesh and seeds are juicy. A small dish of this would be a refreshing and satisfying way to end a spicy meal.

Guava-Cucumber Mousse

guava cucumber mousse
Recommended improvement: Candied mint leaf instead of parsley.
  1. 4 ripe (yellow & fragrant) guavas, peeled & chopped
  2. 6-7″ English cucumber, peeled & chopped
  3. 4 Tbsp powdered sugar, sifted
  4. 1/2 cup heavy cream
  5. 4 egg whites (these will not be cooked)

Puree the guavas, cucumber and sugar with your favorite pureeing equipment. Strain into a bowl and chill for at least an hour in the fridge.

In separate bowls, beat the cream and egg whites both to stiff peaks. I have but one bowl for my Kitchenaid so I beat the cream by hand. Combine the beaten cream and egg whites in one bowl and fold in the puree a little at a time until it’s a lovely uniform pink color. Keep chilled. To serve on its own, scoop into individual serving dishes and cool briefly in the freezer before serving. Garnish with whatever leafy herb you have fresh, they’d all probably work.

I made something else with this wonderful stuff…

guava amuse bouche
Now I'm glad I bought the flat spoons from the Chinese restaurant supply store.

…but I also made the wholly unnecessary decision to participate in NaBloPoMo this month, so I’m stretching it out a couple days to give myself a head start. Maybe not the best start, but whatever. Their suggested theme for May is “sweet” so obviously I was interested. Though I’ll definitely have at least one and possibly several savory things to share.

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