Adding a bit of pineapple and coconut cream to the delicious combination of guava and condensed milk instantly transports the taste buds to tropical heaven all in one bite!
Did you know?
Guava is a tropical fruit that belongs to the myrtle family. The exact origin of the guava is unknown – researchers believe it originates from Central America and Mexico.
There are roughly 150 species of guava that can be found in tropical and sub-tropical areas around the world.
Guava has a smooth, rust-coloured bark. In many cultures, the wood is used decoratively and the leaves are used for obtaining black fabric dye. The wood of a guava tree is also used for smoking meat.
A guava has 2,5 times the amount of fibre as an orange per 100g.
Tea made of guava leaves is used in traditional medicine to treat diarrhoea.
Guava is a source of vitamins A, B1, B2 and E, as well as copper, folate, manganese, potassium and phosphorus.
Due to its soluble fibre and potassium content, studies have shown that an increased intake of guava could assist with lowering blood pressure and blood cholesterol levels.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Hawaiian guava and condensed-milk ice cream
- 250ml (1 cup) coconut cream
- 250ml (1 cup) guava juice
- 6 (about 600g) guavas, peeled and quartered
- 250ml (1 cup) fresh cream
- 1 x 385g tin condensed milk
- 160g pineapple chunks
- pinch cinnamon
- sugar cones, to serve
- white-chocolate shavings, to serve (optional)
- fresh mint, to garnish (optional)
Place the coconut cream and guava juice in a saucepan over medium heat and bring to a simmer. Add the guava quarters, cover with a lid and gently cook, 20 minutes. Place the mixture in a food processor, together with the remaining ingredients, and blend until smooth. Pass it through a sieve if you would prefer your ice cream without the pips.
Once the mixture is slightly cooled, pour into a prepared ice-cream maker and churn according to the manufacturer’s instructions. Then place in the freezer to firm up, 4 hours. (See Cook’s tip below if you do not have an ice-cream maker.) Serve scoops of the ice cream in sugar cones and top with white-chocolate shavings and sprigs of fresh mint, if desired.
If you don’t have an ice-cream maker, pour the cooled mixture into a freezer-proof container. Place in the freezer and whisk it every hour to break up any ice crystals that may form. Do this for 4 – 6 hours. It is ready once it is firm and smooth.