It’s strawberry guava season! We picked eight pounds one week ago before going on vacation and another six pounds today.
I cooked last week’s guavas in two batches with half a cup of water. Then using my grandmother’s chinois, I used the pestle to force the cooked fruit through the strainer yielding the strawberry guava puree.
Eight cups of puree reflect the image of the strawberry guava tree just outside my kitchen window.
I cooked three pounds of rhubarb purchased at Specialty Produce and stirred in a liberal amount of the strawberry guava puree. It’s a delicious combination. The remainder of the the puree went to the freezer for guava jam and to my friend Betsy whose delight in strawberry guavas equals mine.
Aside: Over 50 restaurants in the San Diego area have recently purchased rhubarb from Specialty Produce (current inventory–160 lbs.). Links to elegant recipes such as Rhubarb and Rhubarb Cake are here.
I’ll close with a view of my sister’s garden near Portland, Oregon. It’s amazing what grows with rain!
To see other garden bloggers are harvesting, head over to Harvest Monday hosted by Our Happy Acres.