|Breakfast time: Guava Jelly on sourdough|
In India, guavas (perus) have a far more humble status where street vendors sell them piled high on pushcarts. When we were kids, as soon as the school bell rang at the end of day, us school girls would make a beeline for the guavawalla outside our convent gates (not heading the nuns’ dire warnings!). Guava selected, he would quarter it and then sprinkle salt and chilli powder. Ta-da! You had an afternoon snack to perk you up as you trundled all the way back home.
So these memories only heightened my anticipation as I unpacked my groceries and then sliced a guava in half...
...only to find that while these guavas may look all pretty and PINK inside (Indian guavas have white pulp), they aren’t as fleshy or as sweet as their Indian counterparts. So what was I to do with half a dozen guavas sitting solemnly on our bench top?
|Tickled pink by Aussie guavas|
I didn't want to chuck them in the bin (I had paid top dollar, remember?). A (guava?) seed of an idea began to germinate...
|The guava paste, bubbling away|
Once a month, this guava cheesewalla would do the rounds of Bandra’s by lanes. Putting down his old tin trunk that had been perched aloft his head, he would literally open up a treasure chest replete with sweet treats and spicy pickles.