In Singapore, it is common to eat guava with sour plum powder 酸梅粉. When I was in Taiwan, I had it with liquorice powder 甘草粉. The guava is usually sliced thickly and sprinkled with the powder.
This is not an original recipe, but it is how I make mine, with the flavours kept in balance.I slice the guava thinly, so the tangerine peel flavour can soak in. You could also replace the tangerine peel with sour plum.
Guava Appetiser with Preserved Candied Tangerine Peel
A refreshing guava appetiser, flavoured with preserved tangerine peel 陈皮零食 and left to marinate overnight. It takes little effort.
Servings: 4
Ingredients
- 2 guavas, about the size of a fist about 330g after trimming and removing the seeds
- 20 g preserved candied tangerine peel 陈皮零食
- 15 ml water
Instructions
- Wash the guavas with baking soda. It is mildly alkaline and helps to loosen residues from the skin.
- Trim off the top and bottom.
- Cut into halves.
- Scoop out the seeds with a spoon.
- Slice thinly, about 3mm thick.
- Snip the tangerine peel into small pieces.
- Mix well. Add water.
- Transfer to an airtight container and marinate in the fridge overnight.
- Serve cold. Finish within 3 days.
Notes
- Preserved Candied Tangerine Peel 陈皮零食 is a traditional Chinese snack, not the aged dried tangerine peel 老陈皮 that is used for soup and tea. A similar brand sold in Singapore is Jiabao Jiuzhi Chenpi 佳宝九制陈皮 (Nine-Made Tangerine Peel).
- Use a clean, dry spoon or tongs to scoop out the guava. This keeps it clean and helps prevent spoiling.
- Quantities: adjust the amount of tangerine peel to the amount of guava and your taste.
