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.