Guava - on the off chance you don't know it - is a sweet, pink tropical fruit that is not only rich in tropical taste, but also in vitamins A and C (one variety has four times as much vitamin C as an orange!), potassium and magnesium. Some varieties have extremely high levels of antioxidants. The guava plant itself is a member of the myrtle family and it is grown in tropical and subtropical regions. While mature plants may be able to survive a short cold snap, younger plants cannot. Guava is definitely a warm climate treat for visitors to tropical locales and a succulent staple for the locals.
2. Cut wedges of guava paste just slightly smaller than the cheese and place on top. Arrange on a tray and serve.
6 large sweet potatoes, peeled, cut into cubes, and parcooked
1 cup guava jelly
1 tablespoon butter
1. Preheat oven to 350 degrees F. Spray a rectangular baking dish with the cooking spray. Spread the still hot cubes of sweet potato out in the baking dish.
2. In a small saucepan over medium heat, melt the jelly and butter together until it becomes a thick syrup. Drizzle the syrup over the sweet potatoes and toss to coat. Bake 15 minutes, toss the sweet potatoes again, and bake another 15 minutes.
Serves 6 to 8
1/4 teaspoon five spice powder
1/2 cup tomato ketchup
1/2 cup soy sauce
1/2 cup sugar
1/2 cup oyster sauce
6 ounces guava concentrate
1 clove garlic, crushed
1. Whisk together the five spice powder, ketchup, soy sauce, sugar, oyster sauce, guava concentrate and garlic. Marinate the chicken in the mixture for at least 4 hours, but preferably overnight. Drain the chicken and grill until done.
2. Meanwhile, heat the remaining marinade over medium high heat. Bring to a boil, then reduce to a simmer and cook about 5 minutes. The sauce will reduce. When the chicken comes off the grill, glaze it with the cooked sauce. Serve with lime wedges to cut the sweet, if desired.
Note: If you can't find guava concentrate, used guava paste, but cut the sugar by one third. You can also add more guava paste, to taste.
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