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Amrood

Amrood is a common Hindi name for the fruit Guava. This fruit is highly popular for being eaten raw. It is identified by its yellowish-green outer skin and green leaves. The fragrance of amrood is quite palatable. Usually, green semi-ripe fruit is quite favorable among fruit lovers owing to its musky odor, sharp flavor with crisp texture. Few fruits may have blushing pink color that is due to the type of the crop.

 

Shape of amrood varies between oval, round or sometimes pear-shaped. This fruit is widely used in making various amrood recipes such as amrud crumble, guava jam and amrud chutney.

 

History and Origin of Amrood Recipes

Amrood belongs to myrtle family that is native to Tropical America. Though it is a Hindi name, but its English name ‘Guava’ is highly known all over the world. Some other vernacular names are also prevalent for this fruit such as ‘Peru’, ‘pera’ and ‘pungton’.

 

Culinary Uses of Amrood

Amrood being a fruit is typically eaten raw. In cooked form, it is widely used in making chutney, jams, jelly and even fruit beverages. There are several varieties of guava that has mild-sweet taste and hence the flavor of the amrood recipes depends upon the taste of the fruit.

 

In few cuisines, it is also eaten by dipping in soy sauce and vinegar dip. It is also cut into cubes and seasoned with salt and pepper to be eaten as an appetizer. The red variety of this flavorful is sometimes used in sauces as a substitute for tomatoes.

 

Cuisines Commonly Making Amrood Recipes

Amrood is highly popular as an ingredient and raw fruit in many cuisines such as, Indian cuisine, Pakistani cuisine in addition to Hawaiian cuisine and Brazilian cuisine. Even Mexican and South African cuisines are also famous for making dishes with this luscious fruit.

 

Various beverages, fruit salads, desserts and side dishes are prepared with this popular fruit in the above mentioned cuisines.

 

Popular Methods for Making Amrood Recipes

  • Slicing – Amrood is often sliced and seasoned with rock salt and pepper to make fruit salads, fruit chaat and many other dishes.
  • Boiling – The fruit is boiled to make jam, jellies and other desserts.
  • Blending – It is often blended in food processor and other ingredients to make chutney and amrood puree. Guava juice can also be prepared by blending and extracting the fruit pulp.

 

Buying and Storing of Amrood

Amrood can be purchased from fruit marts or can be accessible from fruit vendors. The outer skin of fruit should be clean and free from holes and soft spots. Over ripe fruit should not be purchased.

 

Semi-ripe and hard fruit can be stored at room temperature. Soft fruit can be stored in refrigerator for not more than 3-4 days. It is advised to keep the fruit in paper bag in fridge as the sharp fruity smell of fruit may spoil the flavor of other foods.

 

Nutritional Value of Amrood

Amrood is highly nutritive and often called as ‘super fruit’. It has high dietary fiber with vitamin A and C. It is a low-calorie fruit with the presence of minerals such as potassium, manganese and copper.