Guavas have been in South Africa for over three centuries after Jan van Riebeeck brought the first guavas to the Cape from Madeira. The first commercial orchard was planted in Paarl by Fan Retief in 1890 and some of these original guava trees can still be found on the Palmiet Valley Estate guest farm near Paarl.

Versatile, nutritious and nature’s most powerful source of vitamin C, guavas are exceptional. Harvested from April to September, guavas are the perfect winter fruit to boost the immune system during the flu season. The most important producing areas are Mpumalanga, Limpopo Province and the Western Cape. This winter fruit contains three to six times more vitamin C than oranges, 10 to 30 times more than bananas and about 10 times more than papayas. The largest concentration of vitamin C is found just under the skin, while the pips contain iron. Guavas are also a good source of licopene, which helps to prevent heart disease and prostate cancer.

A guava is a rich source of dietary fibre and an excellent choice if you are watching your waistline at just 0.18 kilojoules. They will boost the immune system and help to protect you against common illnesses such as colds and flu during these cold months.

Guavas can be used in countless ways. Enjoy them as a juice, in jellies, pureed or stewed. They also freeze very well. The guava tree is hardy, and indigenous to Central and Southern America where it is found both cultivated and growing wild.  Today, the most important producers of guavas and their products are South Africa, the Republic of China and Hawaii.

We like to serve Stewed Guava for breakfast with homemade Granola. This recipe for compote is also very good for dessert.

Guava Compote

8–10 firm, ripe guavas peeled, halved

250ml sugar (1 cup)

250ml water (1 cup)

100ml Sherry

Cinnamon stick

Juice of 1 lemon

Method:

Blanche guavas by dipping in boiling water for a few seconds.

Place guavas in (syrup) and keep syrup just under boiling point until fruit is tender (± 8 minutes).

Pour Van der Hum or sherry with a cinnamon stick and lemon juice over.

Leave to cool.

Should a thicker syrup be required, remove fruit from syrup and reduce fluid to required thickness by further cooking.

Replace fruit in syrup and leave to cool.

Serve with whipped cream.