Guava Salad, Burmese Style

Recipe: Guava Salad, Burmese Style

Guava Salad, Burmese Style is full of unique flavours imparted by toasted chickpea flour, fried onion, tamarind,  jaggery and the red chilli flakes. Easy to make, it can be enjoyed as a light meal if you are a guava lover like me. Initially I was a bit apprehensive as to how the toasted chickpea flour would taste in a salad. I was totally astonished as to how well it paired with the guavas and imparted a unique nutty and earthy flavour.

 

What Is Guava?

Guava is a popular tropical fruit. It usually has a green or light yellow skin. The flesh can be pink, red or white. Guava can be eaten when it is semi ripe or ripe. When it is semi ripe, it tastes a little sour while the ripe one is sweet. The fruit has lots of edible seeds. Some are pretty soft while in some guavas it can be a bit hard. In that case best to scoop out the seeds. Guava is also used to make fresh juice or jam. It is known as amrood, peru, jamphal in India. Mpera is the kiswahili word for it.

 

Guava And Me

Whenever I am in India, guava is always in my fruit basket. I generally prefer the semi ripe ones as then I can sprinkle a bit of salt, red chilli powder and chaat masala and enjoy it as a snack. If the guavas becomes really ripe, then I make a thirst quenching juice with them. A bit of fresh mint, a dash of red chilli powder and a generous pinch of salt is all you need. Though Guavas are grown in the Caribbean, Mexico, Central and South America and Florida, India is the number 1 producer. Luckily we get both the white and pink variety.

 

Sharing Guava Salad, Burmese Style Recipe With 2025 Alphabet Challenge Group

Before I left Magog, I had prepared some of the salads for the challenge. For  letter G I had prepared a Green Bean Salad. However, after coming across a Burmese Style Guava Salad on Instagram, I had to give it a try. And I am in the right place at the moment for those delicious slightly tart, sweetish guavas. Hubby is not much of a guava fan but I was surprised that he enjoyed the salad. When I making the salad, I thought if it is not “bloggable’ I have the Green Bean Salad as a back up. But, the guava salad was simply delish. So, here I am sharing the recipe for the Alphabet Challenge organized by Wendy.

With G there is green beans, grapes, garlic, ginger, ghee, gelatin, garbanzo beans, gateau, granola, gnocchi, Greek dishes, etc.

G is for Guava

 

Some Recipes With G You May Like

 

G Recipes By Members Of  The Group

• Jolene’s Recipe Journal: Ginger Salad Dressing 
• Sneha’s Recipe: Gravy Wali Gatte Ki Sabji 
• Karen’s Kitchen Stories: Stir-Fried Tomato Ginger Beef 
• Food Lust People Love: Extra Herby Gremolata 
• Culinary Cam: Garlicky Fregola with Edamame, Mint, and Ricotta 
• Blogghetti: Sheet Pan Garlic Butter Salmon 
• Mayuri’s Jikoni: Guava Salad, Burmese Style 
• A Day in the Life on the Farm: Garlic Honey Chicken Thighs 
• A Messy Kitchen: Gâteau Ardéchois (Chestnut Cream Cake)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Guinness Stout Crockpot Simmered Corned Beef

2025 Alphabet Challenge Journey So Far

 

 

Ingredients Required For Guava Salad, Burmese Style

Guava

Use any Guava you get, the pink or white one. Make sure they are not completely raw (dark green skin) or too ripe (yellow skin for the white ones). Light green skin is what you should go for as that means that the guava are semi ripe. Best to scoop out the seeds as sometimes they can be hard and many people don’t like to bite on the seeds.

Chickpea Flour

Also known as besan, chana no lot, chana atta. We need only 1 tablespoon. Easily available in all Indian Stores and online. It is a pretty handy ingredient to have in the pantry as you can make gluten free savoury pancakes with them. Also sometimes used as a sauce or gravy thickener. Use the flour to make thin crepe like pancakes and use them as wraps.

Peanuts

Need roasted peanuts where the skin has been removed. While you can toast the peanuts in a wide pan and then shell them, I prefer to take the shortcut and buy ready unsalted roasted peanuts. Always have some in my pantry. We need to chop the peanuts roughly, don’t powder them.

Onion

A small onion goes a long way when it comes to fried onion. It adds an umami sweetish flavour to the salad. Peel and finely slice the onion. The thinner the slices the quicker they will become brown on frying. I have used red onion. Feel free to use red, white or yellow onion.

Oil

Any oil of your choice. We need a bit for frying the onion. I have used sunflower oil.

Garlic

Peeled and sliced or minced.

Jaggery| Brown Sugar

While palm sugar is used in Burma, I didn’ t have any so opted for jaggery. If you don’t have either, go for brown sugar.

Red Chilli Flakes

Add according to your taste.

Salt

Add according to your taste. Use any salt of your choice.

Lemon | Lime Juice

Best to use fresh lemon or lime juice as it tends to be less sour than the packaged ones.

Tamarind Pulp |Sauce

Here again I take the easy way out and buy ready made tamarind pulp. It stays fresh for a long time in the fridge. Alternately, you can soak a lemon tamarind in just enough hot water. Leave it for 20-30 minutes. Rub the tamarind in the water with your fingers to remove the pulp. Strain and use the pulp.

Fresh Coriander | Cilantro

For garnishing and flavour. Chop the leaves and tender stems only.

 

 

 

 

Watch How To Make Guava Salad, Burmese Style

 

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A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62