When we forage Strawberry Guava, we know we need to use them within 24 hours or risk losing some of the fruit. We eat a lot fresh, freeze some, and use what’s left in recipes. We like to sort them into “grades” – the Grade A fruit is usually used for Strawberry Guava Shrub. We throw the rest of the Grade B fruit into a pot, giving it a quick cook and squeezing out the juice.
Strawberry Guava fruit
Wash the fruit. Place in a pot and just cover with water.
Heat on the stove until just before boiling.
Remove from the heat and ladle the fruit into nut milk bags. Hang the nut milk bags over bowls and allow to drain.