INTRODUCTION
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.
INGREDIENTS
Strawberry Guava fruit
water
STEP 1
Wash the fruit. Place in a pot and just cover with water.
STEP 2
Heat on the stove until just before boiling.
STEP 3
Remove from the heat and ladle the fruit into nut milk bags. Hang the nut milk bags over bowls and allow to drain.
