Hey, too many pineapple guavas or they are getting old and odd?, found magic use.

I used a juice extractor to remove the plup and juice from pineapple guavas that I have an abundance of. I replaced the bananas in my banana bread recipe and baked it up. Wowa, heck of good. The seeds have a pleasant crunchieness to them. If the pulp starts turning brown, it is not a problem and just like the bananas turning brown, it just make the bread sweeter.

The following thread was started by Gregory in Palo Alto on October 25, 2006 at 9:51 pm PST

hehe, just kidding - although I am extremely jealous of your success with Guavas - how long have you been growing them (I know you have quite a variety)

On the Juicer piece, I have an old champion - I could get pretty pure juice from a pineapple guava, but I wouldn't get any of the pulp with it - what kind of juicer did you use

thanks
j.

The above followup was added by Joshua Layne on October 25, 2006 at 10:08 pm PST.

That was the plant I put at my dads house, and it still has not fruited in Pleasanton. I have about 14 year old plants in San Jose but, it took one of them over 6 years to produce. I did not know about other tropical guava until about 10 years ago when my wife told me "that is not a guava".
Then I had to find out about other guava.

The above followup was added by Gregory in Palo Alto on October 26, 2006 at 12:05 am PST.

Leave just the shells.

The above followup was added by Gregory in Palo Alto on October 26, 2006 at 12:07 am PST.

I thjough it was alone in the world in my admiration for pineapple guavas. To those who claim "medicinal flavor",remember those were just hedge plants..underwatered and underfertilized.I understand there are some true cultivars on P.G. to be found. And besides, my bro's was just a hedge P.G. and with plenty of water it still was sweet.

The above followup was added by stan on October 26, 2006 at 12:37 am PST.

I have a handheld citrus reamer that works great for limes - I wonder how that would work on the pineapple guavas?

I have the nazemetz pineapple guava, a red malaysian and a strawberyy guava - only one of them a true guava I guess.

Not sure if I will ever get fruit on the red malaysian, but I have 2 fruits on the strawberry this year and I think a total of 4 on the pineapple (maybe one more, but it won't be ripe until january if it makes it all)

The above followup was added by Joshua Layne on October 26, 2006 at 12:38 am PST.

Gregory, Thank you for the lovely Pineapple Guavas

Bass

The above followup was added by Bass on October 26, 2006 at 3:26 pm PST.

Gregory, these were the best pineapple guavas I've ever had.

The above followup was added by Bass on October 26, 2006 at 3:28 pm PST.

Everyone loves it.

The above followup was added by Gregory in Palo Alto on October 26, 2006 at 11:36 pm PST.

Hi Greg, can I have your guava bread receipe? I might be interested in making it once I get my new oven. Thanks.

The above followup was added by jet heng on October 27, 2006 at 7:45 am PST.

I always double up the recipe and then use the 13X9 inch pan.

1 cup pineapple guava plup/seeds/juice, just do not use the shells(also works with bananas, browner the better.

1/2 cup vegetable oil(can be replaced with fresh apples put in a blender partically or compleately but, it is harder to tell when done baking and the shelf life becomes very short.)

2 eggs

1 teaspoon vanilla extract(optional but recomended)

1 cup suger

1 3/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt
**************************************************
Optional adding half cup of chopped Pecans and other favorite dried fruit. 1/2 cup each.

I mix my wet stuff and dry stuff seperately then togeather.

Bake at 350fahrenheit for 45 to 60 minutes (last batch took 70 minutes for clean toothpick test.

The above followup was added by Gregory in Palo Alto on October 27, 2006 at 10:39 am PST.

i use a quince paste recipe (membrillo or quittenkaese) and make little blocks of thick feijoa jelly to slice and eat as candy or with cheese. everyone loves it.
the bread sounds great. but this year's crop was minimal. i think i didn't water enough.
usually i only cook with the ones that are too ugly to eat.
i also make a feijoa & ginger jam. stores better.
in fact, if anyone has ideas how to store fruit paste? mine tends to absorb water and get moldy if i don't eat it all in a few weeks.

The above followup was added by ellen on October 27, 2006 at 10:42 am PST.

I do not know the (membrillo or quittenkaese) reference.

The above followup was added by Gregory in Palo Alto on October 28, 2006 at 1:57 pm PST.

When I was in Brazil, I was told that feijoas make a good quality dessert wine. Unfortunately, I didn't have the opportunity to sample any. I don't think it's a commercially-available product.

The above followup was added by Steve in Brookings on October 29, 2006 at 9:21 pm PST.

it probably would be good sliced and dipped in chocolate. i'll have to try that if i make any this year (i'll check the mneighbor's tree for fruit).

i sorta improvise aroud this basic recipe (originally for quince paste):
2 1/2 pounds fruit
1/2 lemon
2 cups sugar

mix feijoas and lemon, cover, nuke until a little soft.
add sugar and put through food mill or food processor,
put into large shallow baking dish
nuke until thick, maybe 15 or 20 minutes, stirring occasionally.
pour into molds or bowls (i spray mine with pam) and cool.
unmold & store in fridge

The above followup was added by ellen on November 02, 2006 at 9:46 am PST.