Saturday, April 18, 2009

Guava Compote - The Dorrigo Way

Guava or Feijoa (Psidium) are, like other good foods, cultivated in the neotropic ecozone. Here, on the feet of Dorrigo National Park they are allowed to go 'feral' like so many other flora and fauna.

Collecting the ripe fruit, they exude a strong fragrance filling rooms for hours.

The scooped out fruit-pulp can be cooked with a bit of water. If you do not like the large seeds, strain them. This is best done (Ad alarm!) with a chinois strainer and the matching beechwood conical pestle. Add a dash of honey and cool. Local wild-foods connoisseurs, who inspired this method of preparation, use the skins and seeds as well to prepare the compote. Serve with yogurt.

Others use the fruit to bake a 'Guava and macadamia torte' or use them for dressing.

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