Flavor Trends, Strategies and Solutions for Menu Development

9 Ways to Go Guava

Creative ideas showcasing sweet, savory and versatile potential

9 Ways to Go Guava

Creative ideas showcasing sweet, savory and versatile potential

By Rob Corliss
January 12, 2025

By Rob Corliss
January 12, 2025

Guava’s flavor and texture make it a culinary chameleon in menu development. Guava pairs well with warming spices for flavor depth and complexity—cinnamon, nutmeg, ginger, anise, cumin, coriander, cardamom, turmeric, chiles, vanilla. Transform guava into jams, chutneys, flavored mustard, glazes, frostings, sauces, dressings and marinades. Utilize guava to add a premium touch, elevating food and drinks with novel taste experiences.

Savory

  • Cubano sandwich with the addition of guava chutney
  • Thinly sliced baby bok choy with ginger-guava vinaigrette, mango, bell pepper, queso fresco, spiced peanuts
  • Caribbean crab fries: sea-salted fries, crab meat, scotch bonnet remoulade drizzle, guava syrup drizzle

Sweet

  • Coconut ice cream with a guava-strawberry swirl
  • Dark chocolate cupcake with whipped guava cream cheese frosting
  • Rum-soaked sticky buns with guava caramel sauce

Beverages

  • Iced green tea topped with whipped guava cream
  • Frozen guava mojito
  • Guava ranch water: blanco tequila, Topo Chico, guava paste, lime wedge

About the Author

mmRob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.

 

 

About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.