Tropical Fruit Salad with Guava Sauce

Tropical Fruit Salad with Guava Sauce Recipe - Vegan

Region / culture: Tropical countries | Servings: 4 |

Vegan diet

Introduction

Tropical Fruit Salad with Guava Sauce is a refreshing and flavorful dish that is perfect for a summer day. The combination of sweet bananas, juicy pear, tangy kiwi, and succulent strawberries, all topped with a delicious guava sauce, creates a tropical explosion of flavors in every bite.

History

This recipe is inspired by the tropical fruits commonly found in regions such as the Caribbean, South America, and Southeast Asia. The use of guava in the sauce adds a unique twist to the traditional fruit salad, giving it a tropical and exotic flavor.

Ingredients

2 bananas, sliced
1 ripe pear, sliced
4 kiwis, peeled and sliced
2 cups sliced strawberries
2 feijoas
2 tbsp orange juice concentrate
1 ripe guava

How to prepare

1. In a large serving bowl, combine all of the ingredients except for the juice and guava. Peel and slice the guava into quarters, then place it in a blender with the orange juice concentrate. Blend until smooth. Strain the mixture through a sieve to remove the seeds, then pour it over the fruit salad.

Variations

Add a squeeze of lime juice to the guava sauce for a tangy twist.
Mix in some fresh mint leaves or basil for a herbaceous flavor.
Drizzle some honey or agave nectar over the fruit salad for extra sweetness.

Notes

Cook Time:
Serves: 4

Cooking Tips & Tricks

Make sure to use ripe fruits for the best flavor and sweetness.

- You can add other tropical fruits such as mango, pineapple, or papaya to customize the salad to your liking.

- To enhance the flavor of the guava sauce, you can add a splash of rum or coconut milk.

- Chill the fruit salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve the fruit salad with a dollop of Greek yogurt or a scoop of vanilla ice cream for a creamy and indulgent treat. You can also sprinkle some toasted coconut flakes or chopped nuts on top for added crunch.

Cooking Techniques

The key to making this fruit salad is to slice the fruits evenly and mix them gently to avoid mushing them. The guava sauce should be smooth and silky, so make sure to blend it well and strain out any seeds.

Ingredient Substitutions

If you can't find guava, you can use mango or papaya as a substitute. You can also use orange juice instead of orange juice concentrate for the sauce.

Make Ahead Tips

You can prepare the fruit salad and guava sauce ahead of time and store them separately in the refrigerator. Mix them together just before serving to keep the fruits fresh and the sauce flavorful.

Presentation Ideas

Serve the fruit salad in a hollowed-out pineapple or coconut shell for a tropical and festive presentation. Garnish with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

This fruit salad pairs well with grilled seafood, roasted chicken, or a light salad for a complete and balanced meal. You can also serve it as a dessert with a glass of sparkling wine or a fruity cocktail.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The fruits may release some juice, so give the salad a quick stir before serving. Do not freeze the fruit salad as the texture may become mushy.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 1g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

This fruit salad is rich in vitamin C, vitamin K, potassium, and fiber, which are essential for overall health and well-being.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten. However, individuals with fruit allergies should avoid this dish.

Summary

This Tropical Fruit Salad with Guava Sauce is a nutritious and delicious dish that is low in fat and calories, but high in vitamins, minerals, and antioxidants.

Summary

Tropical Fruit Salad with Guava Sauce is a vibrant and delicious dish that is perfect for a summer picnic or barbecue. The combination of sweet and tangy fruits, topped with a luscious guava sauce, creates a refreshing and satisfying treat that will delight your taste buds. Enjoy this tropical delight with family and friends for a taste of paradise in every bite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Tropical Fruit Salad with Guava Sauce. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with some gardening in her backyard. As a thank you, she invited me inside for a refreshing snack. Little did I know that this simple act of kindness would lead me to discover one of my all-time favorite recipes.

As I sat at Mrs. Jenkins' kitchen table, she busied herself in the kitchen, chopping up a colorful array of fruits. The sweet scent of ripe mango, tangy pineapple, and juicy papaya filled the air, making my mouth water in anticipation. I watched in awe as she effortlessly combined the fruits in a large bowl, adding a handful of shredded coconut and a sprinkle of toasted macadamia nuts for extra crunch.

But it was the guava sauce that truly stole the show. Mrs. Jenkins explained that she had learned the recipe from her own grandmother, who had picked up the technique while living in the Caribbean many years ago. The sauce was made from ripe guavas, sugar, and a touch of lime juice, simmered together until thick and syrupy. The result was a fragrant, sweet-tart concoction that perfectly complemented the tropical fruit salad.

I was mesmerized by the colors and flavors of the dish, and I knew I had to learn how to make it myself. Mrs. Jenkins kindly shared the recipe with me, along with some tips and tricks she had picked up over the years. Armed with this newfound knowledge, I set out to recreate the Tropical Fruit Salad with Guava Sauce in my own kitchen.

The first step was sourcing the ingredients. Living in a small town in the Midwest, I quickly realized that finding fresh guavas would be a challenge. But I was determined to make do with what I had, so I substituted the guavas with a mixture of strawberries and raspberries for a similar flavor profile. The rest of the ingredients were easy enough to come by, and soon enough, my kitchen was filled with the sweet aromas of tropical fruits and coconut.

As I chopped and stirred, I couldn't help but think back to Mrs. Jenkins' kitchen and the sense of warmth and generosity that had surrounded me there. It was a feeling I wanted to recreate in my own home, and I hoped that this recipe would be a way to share that same sense of hospitality with my own family and friends.

Finally, the dish was ready. I carefully arranged the colorful fruit salad on a large platter, drizzling the guava sauce over the top and sprinkling some toasted coconut on top for an extra touch of texture. The result was a work of art, a burst of tropical flavors and vibrant colors that looked almost too beautiful to eat.

But eat it we did, and the response was overwhelmingly positive. My family raved about the dish, declaring it a new favorite and asking for the recipe so they could make it themselves. I was thrilled to have found a dish that brought so much joy and satisfaction to those I loved, and I knew that this recipe would become a staple in my kitchen for years to come.

Since that fateful day in Mrs. Jenkins' kitchen, I have made the Tropical Fruit Salad with Guava Sauce countless times, each time tweaking and perfecting the recipe to suit my taste. I have shared it with friends and neighbors, bringing a taste of the tropics to our small Midwestern town and spreading the joy and warmth that I first experienced that summer day.

As I sit here now, reminiscing about the journey that led me to this recipe, I am filled with gratitude for the kindness and generosity of others that have shaped my culinary adventures. I am grateful for Mrs. Jenkins and her grandmother, for their willingness to share their knowledge and recipes with me. And most of all, I am grateful for the simple pleasures of good food and good company, and the joy that they bring into our lives.