I felt like a fruit salad the other day but because it was freezing cold and wintery outside I did not feel like cold fruit. I decided then and there to make a baked fruit salad. For me, a fruit salad is not specific fruit – it’s just fruit that you have in your bowl. On that day I had guavas, bananas, apples and pears. I just cored them and baked these with star anise, cinnamon, brown sugar and butter.
It formed this delicious yummy tropical caramel-like sauce at the bottom and was devilish delicious with a dollop of ice cream. Sometimes in life, you have to do things differently. Try it, it sometimes holds some delightful surprises.
baked fruit salad
- 1 Apple, cored and cut into quarters
- 1 Pear, cored and cut into quarters
- 1 Banana, peeled and cut into 2 lengths
- 3 Guavas, cut into half
- 3 Tbsp (15ml) Soft brown sugar
- 2 Tbsp (15ml) Butter
- 2 Star Anise
- 1 Large cinnamon stick
- Ice cream or cream
- Preheat the oven to 200 °C
- Add all the ingredients in an oven pan and cover with foil.
- Bake for 30 minutes.
- Remove the foil and serve hot with a serving of ice cream or whipped cream.
At work I have this amazing colleague, Niaz. He brings me a surprise every now and then … some times a bouquet of curry leaves and then other times some of his special firebrand chillies (these are HOT!). The other day he was generous enough to bring a huge bag of guavas to the office and told everyone to just help themselves. They were still completely green – so I took 5.
The green guavas lay in the fruit bowl on my kitchen for about a week like sunbathing pensioners on a cruise ship. One day after work I came home and the quavas had ripened and their intoxicating aroma permeated the kitchen. I realised then it was time …
Guavas for me are just so very flavoursome but it is rather difficult to pair them with something because of their distinct and sometimes overbearing flavour (…in a good sense that is…) and taste. You see some fruits are subtle to the palate and others somewhat flamboyant. Well, these guavas were flamboyant and juicy, all dressed up in their natural skins with nowhere to go. I peeled them and poached them in a lovely ginger syrup. The ginger works so delicately and perfectly with guava (*put in mind to remember this) – it gives a bit of heat that’s just intoxicatingly delicious. To round of this pairing I added a little touch of mint.
I served it with a scoop of ice cream. Flamboyant with a capital F is perhaps the only way I could describe it.
flamboyant guavas poached in ginger
- 200 g Guavas peeled
- 250ml (1 cup) Water
- 80 ml (1/3 cup) Sugar
- 1 Thumb of ginger– thinly sliced in matchsticks
- A few mint leaves
- Pinch of salt
- Put all the ingredients in a pot and poach the guavas on low heat for about 10 minutes and allow the guavas to rest in the ginger infused syrup until luke- warm. Add a sprig of mint to the syrup and a generous dollop of the best full-cream ice cream you can find.
At the recent Bloggers Indaba we received amazing goodie bags and one of the items in the giveaway was a Beetroot-Rhubarb-Fig-Balsamic-Chutney from Pick and Pay. I love rhubarb and figs and knew that I was going to love this chutney. Once back home, I tasted some of the chutney and it was just yummy. By chance there was also a punnet of beautifully ripe guavas staring at me from my fruit bowl on my kitchen table. I got thinking….one slice of ripe guava, a good chunk of camembert and topped with the chutney and coriander leaf or two. Wow…a kind of explosion of different, tropical tastes… again an unusual combination but oh so good…fresh and fun…you will be a fan too…try it!
I don’t have specific measurements or recipe – just buy the mentioned ingredients, poor yourself a glass of wine + slice + play + enjoy!