Before I start writing out the recipe for guava wine, I have a little story to share. Years ago, my husband took me to a visit to one of his friends’ place at Kalpetta. An avid collector of exotic plants and fruit trees, this friend took us around his plantation. After admiring the variety and beauty of the collection, we happily tasted quite a few of the rare fruits. Then, he led us to his house for tea. There, we found that he had a penchant for collecting rare, organic perfumes as well. He took out little bottles of precious scents and dabbed them on our hands, one after the other, for smelling. Each perfume was unique in itself, but the one that captured our hearts was unimaginably sweet and enchanting. When asked what it was, his reply took us by surprise. “It’s made from discarded guava peels from factories making guava jam in the Gulf,” He said. I would have loved to have some of that perfume for myself, but our friend was having just a tiny bottle, and I could not bring myself to ask him for it. The memory of that guava perfume has stayed fresh in my mind.
We have over a dozen varieties of guavas growing in our garden. From tiny grape guavas and Australian miniature guavas to tasty Allahabad Safedis and Sardar guavas, from large, white kilo-weight guavas to those with rosy red flesh inside, from little red pejovas to larger purple-rose guavas, and gigantic thai guavas which taste like wood apples, they all do well here. Though I love them all. the ones I like best are the medium sized local guavas of superb flavor and taste. Though guavas grow all through the year, they yield more in this season. The trees are laden with fruit, the branches often bent to the ground, more than even the birds can eat. And so, it is time for me to make delicious guava jam.
While making the jam, the nostalgic memory of that marvelous guava perfume began haunting my thoughts. So I thought of making a little guava wine in the hope of smelling just a wisp of that perfume again. I used the ripe, fragrant, local guavas from our courtyard for the wine, but you can use ripe guavas of any variety. The wine became ready to enjoy in just 25 days. Sweet and tingling, amazingly fragrant, the first sip brought forth a rising sensation of joy in my heart. The wine had captured the same wondrous scent of the guava peel perfume. The taste was superb. Here is the recipe for you. Enjoy!
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