INGREDIENTS
by Rick Stein

Buñuelos occur in many different forms all over Spain and Latin America and traditionally the flat ones were shaped over your knee. These days they arrive at the stands ready-fried. When you order, they’re crushed into a bowl and hot cinnamon and guava-flavoured syrup is poured over the top.

Cakes and baking

Buyer's guide

Choose firm, unblemished fruit.

Preparation

Peel and seed guavas before lightly cooking them and adding to ice creams, sorbets, fools or chilled soufflés. The flesh quickly disintegrates when cooked. Guava taste good with lime, cream or custard. Add to tropical fruit salads but test the seeds first - if they’re not too hard, you can leave them in. It is not necessary to peel and seed guavas for use in jelly or fruit cheese.