Can You Freeze Dry Guava?

Quick Answer

Guava, known as guayaba across Latin America, is a wonderful tropical candidate: plenty of water, very little fat, and a fragrance that survives drying remarkably well. Ripe fruit is the difference between a great batch and a flat one.

Whole guavas can be sliced with the thin skin on, or peeled for a cleaner result. Removing the seeds and the fibrous center keeps the pieces even and makes purée sheets much smoother.

How to Prepare It

• Wash the guavas thoroughly and trim the ends.
• Peel if you prefer, or keep the thin skin, which dries fine.
• Cut in half, remove the seeds and the dense fibrous core.
• Slice the flesh about 6-10 mm thick, or purée it for sheets and strips.
• Use ripe fruit: it gives the most aroma, color and sweetness.

What to Expect After Freeze Drying

Crisp, intensely flavored pieces; purée dries to sheets that crush into powder.

Rehydration

Good. Crisp eaten dry; softens quickly in liquids and drinks.

Guava is usually eaten dry as a crisp snack, so rehydration is optional. In water it softens quickly, and the dried pieces or powder make a fragrant addition to drinks, smoothies and sauces.

Powder Potential

Excellent. Purée dries to sheets that crush into fine, aromatic powder.

Guava powder is excellent: fully dry purée sheets crush into a fine, aromatic powder that is wonderful in smoothies, drinks, desserts and baby food. A little goes a long way because the flavor is concentrated.

Storage Considerations

Guava is low in fat, so it is a good long-term candidate when fully dry and packaged well. Its sugar content means it can pull moisture from humid air, so package promptly after the cycle and store cool and dark.

Best Uses

Crisp snack, powder for smoothies and drinks, sauces, baking and baby food.

Common Problems

• Seeds and fibrous centers drying unevenly if not removed.
• Sticky purée sheets when spread too thick.
• Mild, flat flavor from underripe fruit.