One ingredient 5 ways: Guava

GUAVA FRUIT SQUARES
In a large bowl, beat 4 egg yolks with sugar; stir in 1 tablespoon yoghurt (or sour cream may be used). Using clean beaters, beat 2 egg whites until stiff peaks form. Gently fold into egg yolks. Beat 500g butter until cream, gradually adding 2 teaspoons baking powder and optional 1 teaspoon vanilla. Mix in 4 cups flour. Fold in egg mixture, stirring until a dough is formed. Place dough into a zipper plastic bag and refrigerate overnight. The following day, remove 1/4 of the dough and set aside. Roll the remaining dough out on a lightly floured surface or on silicone baking sheets. Press rolled out dough into buttered pan. Spread with 230g guava paste (or other preserves). Use the remaining saved dough to either roll out strips for a lattice crust, or crumble it over the top for a crumb topping. Bake in a preheated 170°C oven for 45 minutes, or until golden brown.
GUAVA CHEESE
Wash guavas, cut in halves, cover with water and boil until tender. Rub through a sieve. Weigh the pulp and add an equal quantity of sugar. Boil until the mixture shrinks from the sides of the pot. Stir all the time to prevent burning. When a little of the mixture dropped into water forms a ball, pour into a shallow greased dish. Cool and cut into squares when firm.
GUAVA SMOOTHIE
Blend 1/2 cup guava juice, 1 scoop vanilla ice cream or low fat yoghurt, 1 teaspoon macadamia nuts, chopped, 1/2 banana, 1/4 fresh pineapple (peeled and cored), 4 strawberries, together for 10 seconds. Add 4-6 ice cubes. Blend on high speed for 30 seconds. Garnish with a slice of pineapple and guava (optional) and enjoy.
GUAVA CHUTNEY
Mix 1 cup chopped coriander leaves, 2 green chillies chopped and 1 big guava cut into pieces in a mixer jar and blend it with 1 teaspoon sugar, 1/2 teaspoon lemon juice if required and salt to taste till a smooth paste consistency. Serve with pakodas or some chaat.
GUAVA HALWA
Peel and chop half kilo guavas. Scrape away the seeds. Puree it in a blender. Cook this guava puree on low flame till it is reduced to one fourth. Add 2 teaspoons ghee and cook for 2-3 minutes. Pour one cup condensed milk and add 30g khoya. Cook on high flame till the halwa turns brown. Add 1 teaspoon chopped cashews, 1 teaspoon almonds along with 1 teaspoon crushed to paste pistachios. Serve hot.
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