But if you really want your house to smell good, especially for the holidays, then I recommend making guava-sauce. It's like applesauce, but made with guavas instead. You can use guava-sauce in cakes, muffins, danishes and empanadas.
*Guavas are rich in Vitamin C. One guava contains 4 times the amount of Vitamin C as an orange. (Thank you, Wikipedia!)
- 2 pounds guavas
- 1/4 cup water
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
Cut guavas in half cross-wise.
With a small spoon or melon baller, scoop out the guava seeds. Don't throw them away! Store them in an airtight container in the refrigerator to use in another recipe, I will share in the next couple of days. (Guava seeds are edible, but I prefer my guavasauce without seeds.)
Place the guavas in a 2qt. saucepan. Add the sugar, cinnamon and water. (The cinnamon really enhances the guava flavor.)
Cook the guavas over medium heat for 20 minutes, or until the guavas are very tender. Use a potato masher to break up the guayaba into little pieces. If you don't like a chunky guava-sauce, puree with an immersion blender, food processor or blender.