Bayabas (Guava)

The delicious fruit bayabas is native to the American Tropics. The tree of the guava is small, with a slender trunk with a brown, scaly bark with long elliptical to oval leaves. There are several varieties of guavas and the fruit can vary in shape from round to bottom-heavy fruits and their colors range from yellowish green to orange. Their flesh is firm and sweetish and is embedded with small hard seeds. When fully ripe the flesh is very soft, almost luscious and has a distinct flowery aroma.

Bayabas can be eaten fresh while not fully ripened or opened and served in slices with a little salt. The flesh can also be dried and preserved. Commercially it can be made into delicious guava jelly or preserves and candies. In the province, the bark is sometimes used as a cheap substitute for cinnamon after being treated with cinnamon oil.

The bark and leaves of the guava tree are often used as home remedies to cure diarrhoea and stomach ache. The leaves and bark can be boiled with water and left to steep. The liquid is then sieved and drank to cure all manner of stomach ailments, including diarrhoea or simply drank as tea to calm the stomach.


Some Recipes to try using Bayabas


Bayabas Jelly

Clean 1 kilo of bayabas and pat dry. Cut the fruit into quarters and add 1 kilo of water and cook for at least 20 minutes or until soft. Strain the fruit without pressing on the fruit. Add .5% to .7% of citric or tartaric acid to the jelly. Or 1 tablespoon calamansi juice can be added for every cup of guava extract.

Heat the mixture and bring to the boil. Strain through a sieve and continue to cook until reaches 108*C. Pour the mixture into sterilized jelly jars and allow to cool. Remove the scum that will float on top and then seal airtight.


Guava Chiffon Cake

Batter:
3 cups cake flour, sifted twice
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup corn oil
½ cup cold water
¾ cup guava juice concentrate
6 large egg yolks, lightly beaten
2-3 drops red food color

Meringue:
7 egg whites
½ teaspoon cream of tartar
½ cup sugar

Preheat oven to 350*F and lightly grease the bottom of an 13x9x2½” pan. Line the bottom with parchment paper and set aside.

Make batter: Sift together cake flour, sugar, baking powder and salt. Make a well in the center and add oil, water, guava juice, egg yolks and food color. Beat until mixture is thick and light in color.

Make meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in ½ cup sugar until mixture stiff but not dry.

Gently fold 1/3 of egg yolk mixture into meringue to lighten the mixture. Add and fold in the rest of the egg yolk batter until well blended but not over-mixed. Gently pour into the prepared pan. Bake for 35-45 minutes, or until a tester inserted in the center comes out clean. Remove from oven and invert on a greased rack to cool completely.

Remove from the pan and remove paper. Make the frosting and topping.


Guava Chiffon Frosting:
4 large egg yolks
½ cup sugar
¾ cup guava juice concentrate
1 cup whipping cream

In a small bowl beat egg yolks and sugar until thick and light yellow in color. Add guava juice. Place in a medium saucepan and cook over medium heat until thick, stirring frequently for about 8-10 minutes. Remove from heat and cool completely.

Whip the cream and fold into the cool guava mixture. Make the guava topping.


Guava Topping
2 tablespoons cornstarch
½ cup water
Pinch salt
12 oz can guava juice
1 teaspoon calamansi juice
1 egg yolk, lightly beaten
1 tablespoon butter, softened

Mix cornstarch with water in a small cup until completely dissolved. Add salt, guava juice, calamansi juice and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and whisk in butter. Use while still warm.

Frost sides of cake. Use the remaining frosting to decorate the edges of the cake, including the top edges of the cake. Slather the top with the guava topping.