- Yield: 4 servings
- Prep Time: 20 minutes
Guava and fennel salad
Guava, both red and Thai, can be enjoyed raw. Simply eat it like an apple. Having eaten guava all my life, I know how to navigate the seeds. You may not want to bother; I understand. But here's an option: peel the guava, scoop out the seeds and cook as usual, but use the guava part without seeds for a delicious fruit in salads like this.
- red guava (about the same volume as the Thai guava you buy) - 3
- Thai guava (about the same volume as the red guava you buy) - 1
- fennel bulb - 1
- limes - 2
- tsp salt - 1/2
- light olive oil - 1 tbs
- Optional: peel the guava.
- Cut the guava in half around the middle. With a spoon or pointed ice cream scoop, scoop out the seeds. Cut the seedless part of the guava into long pieces. Put aside the seeds for another recipe.
- Slice the fennel bulb into slivers. Discard the centers.
- In a medium-sized bowl, whisk together the juice of the limes, salt and olive oil. Add the guava and fennel. Toss to combine.
- Wrap in plastic and refrigerate for at least 2 hours. Toss gently before serving.