Amarud or jamrud is another name for guava. Peru, piyara, jamphal, and many other selectable delicacies arrived in India with the Portuguese a for about 500 years ago. Archaeologists have discovered proof of guava production in Peru dating back to 2500 BC. Guavas are native to Mexico and the surrounding area. Ironically, China is the distant second-largest producer and exporter of this fruit, trailing India. Fruits from Khusro Baug in Allahabad are especially treasured due to their high level of popularity. The varieties Safeda, Surkha, and Lalit are well known. In Aurangabad, guava juice is consumed seasonally, as well as guava ice cream with red chillies. In some regions of the country, guava is consumed not only as a fruit but also as a vegetable.
Also read: The Guava Guide: Light Pink Vs White
When the fruit is in season, an intriguing variation on the chutney theme is amrud ki chutney. The flavors of green chilies, coriander, roasted cumin, and lemon juice with a touch of black rock salt tingle the taste.
In Rajasthan, where there were little fresh veggies, Amrud ki Subzi was particularly well-liked within the Jain community. The dish omitted garlic and onions, and some traditional homes skipped the tomatoes. Asafetida, red chilli, turmeric, cumin, mustard, and coriander were used to flavor the “vegetable,” which was occasionally covered with a gravy-like sauce made from curds. In this dish, the ripe fruit is used; The guava is not skinned, though the seeds are removed.
Peru nu Shaak is a popular dish in the adjacent state of Gujrat, where it can be eaten dry or with a thin layer of acidic sauce. Onions, garlic, and tomato puree are not strictly forbidden foods, and they are frequently consumed. Parsis who fled religious persecution in Persia and took refuge in Gujrat after the arrival of Islam developed a penchant for Peru ni Kari which is pressure-cooked.
Maharashtrian Peru ni Bhaji is a riot of sweet, acidic, furious, and spicy flavours. Both chopped green and red and crushed red chilies are used. Gur adds a touch of sweetness, and pureed tomatoes add a splash of color to the sourness. Curry leaves and coriander leaves are used in the cooking process.
Guava jelly’s Indian equivalent, perad, is usually made in Goa during Christmas. Butter, lemon juice, and sugar are the only ingredients needed, but it takes a lot of expertise and care to make it right. Homemade perad does not contain any artificial flavoring or colouring. It just melts in the mouth since it is cut like barfi diamonds. The absence of any bread or cake with guava as an ingredient in Goa is odd.
Rices flavored with tomato, lemon, tamarind, and other fruits are popular in Tamilnadu. How could they not have guava? With curry leaves and lentils mustard seeds, the fruit is grated and stir-fried.
Unripe guavas are used to make Jamakya Pachadi, a spicy guava pickle, which is created in Andhra Pradesh and some areas of Karnataka. Another delicious quick fix pachadi is a ready-to-eat pickle with a short shelf life. Chennai and Kerala Guava-based koyapazza halwa is a decadent dessert made with copious amounts of ghee, almonds, and condensed milk. It has a long shelf life and a consistency similar to fudge.
Recently, some innovative chefs have experimented with guava kheer, a dessert that is much lighter and easier to make than halwa. Methi-Guava Subzi is exceptional since it completely omits fruit flesh and combines guava leaves with fenugreek leaves.
Beyond India guava is well-liked all around the world. A popular stew in the Philippines is called Sinigang na Bangus sa Bayabas, which cooks milk fish in guava broth with a variety of vegetables, including beans, eggplants, okra, greens, tomatoes, and radish. Guava is native to Peru, where it is used to glaze chicken and many barbecues come with a guava-based barbecue sauce.