UVI Native Recipes
Extract juice from guavas.
Peel skin from guavas and remove seeds. Shell may be used for preserves. Cover skins and seeds with water and boil. Drain water from fruit skin and seeds.
Dice guavas. Cover with water and boil. Drain.
Mix ¼ cup tapioca, 2 ½ cups guava juice, dash of salt and 1/3 cup sugar (more or less to taste). Bring to a boil over medium heat stirring constantly. Cool and serve with custard as topping.
OPTIONAL: Add a couple drops of red food coloring for desired color