(Music)
If you've been watching my channel for the last couple of weeks, you know I've
had a huge pineapple guava harvest. Everything you just saw on that table we
harvested in the last couple of days. So, today we're going to talk about
preserving some of that harvest and we're gonna make pineapple guava juice.
Dinora is back after a two-week absence and we're gonna have a lot of fun so
stay with me. First things first, tea. I keep lemon verbena leaves in my freezer
and I'm just gonna put them in the pot with my English breakfast. This is
already hot. Dinora and I both love tea so this teapot gets a lot of workout on
Fridays. Eric and I pretty much picked those two
olive trees clean and there are just a few, but I'm going to brine them anyway.
So, first thing I'm gonna do is get my brine started.
(sound of water)
Just gonna warm the water a little bit. When I was at Doug and Stacy's, Stacy
uses Redmond Real Salt. Well, it's ancient sea salt, but it comes
from Utah. I'm gonna get that ready. Because brining takes less time for smaller
olives, I'm going to keep them separate. So this bowl, oh that's kind of big, this
bowl all came off of my big tree. Oh, and here she is. She's back!
Come over here and say hi. Hi! So,
she was so popular on my passion fruit juice video that we're gonna make some
pineapple guava juice today, right? Yes. Okay. Yes.
My only regret is that I did
not film her watching that video this morning. Ha, ha, ha.
You have never seen such a
reaction. She almost wiggled off of her stool.
(sound of water)
Houston, we have a floating egg in the brine. It took like half of that. Dinora
Dinora is washing up the olives.
What I realized is the, the maggots have a certain sort
of due date that they get out of the olive and they get into the ground to
start metamorphosing. These olives and my last batch of olives didn't have any
maggots, so interesting, so these little olives will be mushy but maggot-less.
So, what I did was take out all the hard green ones out of the smaller olives. And
I'm hoping that this fits. I did see a worm, but nothing like the invasion of the
first brining. I'm putting the larger hard ones in with the bigger ones
because size matters when it comes to brining. Which is why I'm trying to keep
the small ones separate from the big ones. Now, I learned my lesson about over
packing the last time, so I'm not going to over tighten these.
Great. I'm going to sit them up in a tray so they don't explode and drip
everywhere.
(Dinora) It's a waste of time.
Ha, ha. You may be right, you may be right. Yeah.
But, just imagine how many I had compared to how many I have now. You
know, hardly any compared. The really hard ones we're just putting a little cut in. Um-hm, they are smaller.
But, hard. Um-hm.
Not quite full, so we're gonna have to put some, oh there's a worm, ha, ha,
and it's wiggling.
Oh, that's not gonna work either. Wow, I misjudged that. Okay. never mind.
I'm just gonna have to figure out a way to keep them floating.
That's kind of weird, but...
maybe it's good enough.
Okay, moving on to pineapple guava juice.
When pineapple guavas fall off the tree
they're still a little bit hard and you need to let them sit on the counter for
a couple of days to soften up before you do this. But I'm just going to pick out.. I
think all these are pretty much okay. And the aroma coming off of this is
incredible. It is so, it's like perfume, it's incredible.
I'm just keeping the hard ones back.
Similar to the passion fruit juice?
To the Passion fruit? Except you don't have to take out the seeds because
they're aren't any. No. Which saves a lot of time.
It's nice and thick and it would be great in smoothies
just like it is, but if you want to drink it like juice you
need to thin it down.
So, I haven't eaten breakfast yet and I'm starving.
And Dinora has this much pineapple guava scooped out, and so I'm gonna make myself
a smoothie. Okay, so this is what's going in my smoothie. And I'm gonna put in a
banana, because it's always great to get a little potassium, and they're sitting
here and they'll go bad if I don't eat them. So, put that in. I'm gonna put in the
pineapple guava. Fortunately, I'm able to get farm-fresh eggs and I'm gonna put
two of these in there, so I have some protein.
Also I'm fortunate, because I have...
(clang, clang, clang)
I have goat milk yogurt made for me. There we go.
Putting in a pint of goat milk yogurt. This is gonna be a big smoothie.
I can keep it in the refrigerator or Dinora can drink it if she's interested.
I like to use a little local raw honey.
And I'm going to put in some organic cinnamon.
I'm going to put in just a little bit of my edible minerals which
is a great detoxifier.
(sound of motor)
Um! Smells wonderful! (bang, bang, bang)
(sound of motor)
Breakfast!
Umm! Wow!
See if you like it.
Oh my god, it's really good.
Do you think so, really? So good.
Oh, good!
Um, it's good. Okay. Wow.
(sound of water splashing)
Careful. I washed some more.
But that's only one container.
You know, this looking very, very healthy.
Yes, I know. So good.
So this is what it looks like when it's ready to eat.
The center starts looking a little bit pinkish. It'll just
be a really light color when it's too hard. But you see it has a little bit of
softness and then it's easy to scoop out. And it does have seeds. All guavas have
seeds, but these seeds are tiny and you don't even notice them. That's what I
like about this guava over the Mexican pink guava. It's much better. Yeah.
Plus, it's sweeter. Um-hm. Um-hm.
(Music)
Prescott is part of Phoenix, you know, area, um-hm, and there's so many people in
Phoenix that are growing their own food and that have their chickens. Um-hm.
I'm going to go dump these. I'll go this way.
So, can we do more or do you want to stop? It's up to you. Okay.
Let's do a few more and that way I'll have
a few bags to put in the freezer. Okay.
So we have a bowl of pineapple guava ready to
go into the freezer, and I don't have proper freezer bags. I prefer to use
these bags, which don't have any bad chemicals in them. I'm just gonna put
about that much in a bag, and then flatten it.
And that way when I want a smoothie, I can just open the end and
break off a piece. Very easy. Yeah, so easy.
(Music)
Now, we're going to make the juice, which is even easier to make than passionfruit
juice, because you don't have to strain out the seeds. So. I have about that much
pineapple guava. And Dinora just added a little bit of water.
And I'm just gonna put...
a little bit of honey.
(loud motor)
Let's see. Just so you can see it, I'm going to use a glass like this.
Should I replay that? Did you see it's pretty thick.
So, obviously you can control that by adding more water.
Oh boy.
Thanks so much for watching this channel. I really appreciate your support,
and don't forget to like the videos and follow Late Bloomer Show on Instagram,
Twitter and Facebook, and I'll see you in the next video.
(Music to end)