ENGLISH - LUCHO

Fruit round or pear-shaped measuring between 3-10 cm in diameter (up to 12 cm in selected crops). It has a thin delicate rind, pale green to yellow in the mature stage. The flesh is creamy and can be beige or pink and has a large number of hard seeds.

The frozen guava pulp is 100% natural, no preservatives or chemicals and has the taste, smell and color of the fruit characteristic.

 

- Fruit rich in vitamin C.
- Reduces the risk of diabetes and improves the digestive system. Guava is rich in fiber.
- Improving the eye health because it has Vitamin A.
- The guava contain a mineral known as folate that helps promote fertility in humans.
- Regulates the levels of blood pressure.
- Guava is rich in manganese, which helps the body absorb other essential nutrients from the food we eat.
- It also serves as a nerve relaxant. It helps relax muscles and nerves.
- Has vitamin E, essential to maintain radiant skin. It also contains antioxidants that help rejuvenate the skin.

 

The guava can be eaten in many ways and it can be prepared various dishes such as juices, dressings, cocktails, jams, sweets, desserts, sauces and more.

 

 

 1 package of guava pulp
1 tablespoon sugar
1 pinch of salt
¼ liter of warm water.
¼ can of condensed milk
1 tablespoon unflavored gelatin

Place the package of guava pulp and sugar, pinch of salt and ¼ quart of warm water that is put into the fire for about 10 minutes in a pot.

This mash is mixed with condensed milk and dissolved gelatin flavor. Mix well.

Pour into a gelatin mold and takes the refrigerator until set. It can be served with chopped soft white cheese or cream cheese.

 

1 package frozen guava pulp

Sugar in the same amount of pulp package

water

Indicaciones:

Put in a bowl: guava pulp and sugar, cover with water; put on the fire and boil over high heat for a moment; and then simmered.
We must be very careful because it has the peculiarity that when boiling jumps in drops that can cause burns on arms and face.
This sweet cooking more or less for 2 hours at low heat until thickened.
For more consistency, it simmer a little longer.
Then remove from heat and place into containers, until cool.
This is served on dessert plates with cheese, bread or simply teaspoons.

 

 

 

1 1/2 cups sugar

1 tablespoon water

1 can evaporated milk

1 can of condensed milk

1/2 cup heavy cream

4 eggs

1 2/3 frozen guava pulp

1 teaspoon vanilla extract

 

 

Preheat oven to 350 ° F.

In the mold where it will bake the pudding, place the sugar and water and cook over high heat until the sugar begins to brown. Reduce heat to medium and once the sugar has caramelized, carefully tilt the mold and make the caramel covers the sides. Reserve.

In blender, blend the remaining ingredients until well blended and frothy.

Put this mixture into the pan with the caramel.

Put the mold in a much larger pan and add water halfway.

Bake on center rack for 45-50 minutes until the custard is well-cured and a toothpick inserted in the middle comes out clean.

Allow to cool for 20-30 minutes and turn on a serving platter. Refrigerate at least one hour before serving.