Pineapple guava fruits grow on trees native to the highlands of southern Brazil, Colombia, Uruguay, and northern Argentina. However, the fruit is also well-adapted to the northern California climate with cool winters and hot summers. This tropical fruit has the granular texture of a pear. Its bright citrus taste offers a hint of apple and very subtle banana notes. When the egg-shaped fruits are sliced in half, the ripe pulp is easy to scoop out with a grapefruit spoon. Packed with Vitamin C and fiber, these low-calorie fruits are a joyfully delicious snack. Paired here with apples, pineapple guava sauce makes a great snack that’s easy to pack in a lunchbox.

3 baking apples cut into chunks and cored

25 pineapple guavas cut in half and the fruit scooped out

Yield: makes 4 cups

Pineapple Guava Applesauce

Ingredients:

• ½ cup cane sugar
• 2 cinnamon sticks
• 1 vanilla bean
• 4 whole cloves
• 2 cardamom pods

Instructions:

Combine all the ingredients in a 2-quart saucepan over medium heat. Bring to a low boil, stirring occasionally, and continue to boil for about 10-15 minutes until fruit becomes soft. Use a potato masher to smash the fruit into a thick pulp. Leave some chunks of fruit for a rich, rustic texture. Allow to cool and refrigerate or serve warm. Remove the spices before serving.

This recipe, and our founder’s story of growing up with homemade applesauce, first appeared on her blog, Awake at the Whisk.

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