Fruits
Guabiroba in gelato
Guabiroba is a small aromatic yellow-green fruit from Brazilian Campomanesia (Myrtaceae) trees, with a sweet-sour, slightly resinous, guava-like flavor. In gelato it works as a fruit base for sorbetto or fruit gelato, contributing sugars, aroma and a moderately high anti-freezing power from its glucose-and-fructose-dominant sugars.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 18.5% |
| Water | 81.5% |
| Sugars | 12% |
| Fat | 1% |
| MSNF | 0% |
| Protein | 1% |
| POD (sweetening power) | 16.8 |
| PAC (anti-freezing power) | 22.8 |
Typical use: Typically 20-35% of the mix as fresh pulp/puree in a fruit sorbetto or fruit gelato
Balance guabiroba in a real recipe
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Open the balancerHow to use it in gelato
Use ripe guabiroba as a purée or sieved pulp; because its sugars are largely reducing sugars (glucose and fructose), it carries a higher anti-freezing power (PAC) than an equal weight of sucrose, so account for it when balancing to avoid an over-soft, icy body. Its POD is also above sucrose, adding sweetness, so trim added sugar accordingly. The pulp has modest total solids and fat, so a sorbetto or water-based fruit gelato benefits from added stabilizer or a small dextrose/inulin correction for creaminess. The aroma is delicate and resinous, so pair gently and avoid overcooking. Balance to a serving PAC that keeps the fruit character bright without excessive hardness.
Origin & background
Guabiroba (also spelled gabiroba) comes from several Campomanesia species native to the Brazilian Cerrado and Atlantic Forest, long gathered and eaten fresh or made into liqueurs, jams and juices by rural and Indigenous communities. It is notable for a very high vitamin C content, reported at roughly 234 mg per 100 g and up to several hundred mg in some analyses, far above common citrus, alongside carotenoids and phenolic compounds.
Frequently asked questions
Sources
- https://www.b4fn.org/resources/species-database/detail/campomanesia-adamantium/
- http://www.scielo.br/j/bjft/a/SkKXQw8k4gNwBgY6cGvLJWH/?lang=en
- https://link.springer.com/article/10.1007/s11130-023-01126-x
- https://www.sciencedirect.com/science/article/abs/pii/S2212429221000249
- https://rsdjournal.org/index.php/rsd/article/view/4151