What's the difference? I realize taste is tough to describe. I've got
a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
substitute mango nectar or apricot nectar? The recipe also calls for
rice wine vinegar, ginger, garlic, and pomegranate molasses.

"stark" > wrote in message
...
> What's the difference? I realize taste is tough to describe. I've got
> a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
> substitute mango nectar or apricot nectar? The recipe also calls for
> rice wine vinegar, ginger, garlic, and pomegranate molasses.

Then flavor will not be exact but the substitution will work just fine.


--
Old Scoundrel

(AKA Dimitri)

On Jul 12, 11:45 am, stark > wrote:
> What's the difference? I realize taste is tough to describe. I've got
> a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
> substitute mango nectar or apricot nectar? The recipe also calls for
> rice wine vinegar, ginger, garlic, and pomegranate molasses.

guava: http://www.fotosearch.com/photos-images/guava.html

mango: http://images.google.com/images?hl=e...num=1&ct=title

They look different and taste VERY different

On Jul 12, 5:25 pm, amandaF > wrote:
> On Jul 12, 11:45 am, stark > wrote:
>
> > What's the difference? I realize taste is tough to describe. I've got
> > a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
> > substitute mango nectar or apricot nectar? The recipe also calls for
> > rice wine vinegar, ginger, garlic, and pomegranate molasses.
>
> guava:http://www.fotosearch.com/photos-images/guava.html
>
> mango:http://images.google.com/images?hl=e...=1&ie=UTF-8&sa...
>
> They look different and taste VERY different

Yes. Thank you. But how do they taste different. Like apples and
pears? Is one more sweet than the other? Does one have a tartness? I
am familiar with mangoes but not guavas. Would the guava-ness really
make a difference when mixed with rice wine vinegar, ginger, garlic
and pomegranate molasses?

On Sat, 12 Jul 2008 16:09:05 -0700 (PDT), stark
> wrote:

>On Jul 12, 5:25 pm, amandaF > wrote:
>> On Jul 12, 11:45 am, stark > wrote:
>>
>> > What's the difference? I realize taste is tough to describe. I've got
>> > a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
>> > substitute mango nectar or apricot nectar? The recipe also calls for
>> > rice wine vinegar, ginger, garlic, and pomegranate molasses.
>>
>> guava:http://www.fotosearch.com/photos-images/guava.html
>>
>> mango:http://images.google.com/images?hl=e...=1&ie=UTF-8&sa...
>>
>> They look different and taste VERY different
>
>Yes. Thank you. But how do they taste different. Like apples and
>pears? Is one more sweet than the other? Does one have a tartness? I
>am familiar with mangoes but not guavas. Would the guava-ness really
>make a difference when mixed with rice wine vinegar, ginger, garlic
>and pomegranate molasses?

I know both but how to describe the difference and it's not like pears
vs. apples. Guavas are more tart, heavier, pulpier and far less
sweet- than mango <sweet>. Mangos in general are juicier, more
perfume-y, and lighter in consistency. So guava nectar mixed with
vinegar etc would be thicker and pulpier than mango mixed with
vinegar.

IMHO both are tropical but can not be substituted for the other.

aloha,
beans
roast beans to kona to email
farmers of Pure Kona

stark wrote:
> What's the difference? I realize taste is tough to describe. I've got
> a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
> substitute mango nectar or apricot nectar? The recipe also calls for
> rice wine vinegar, ginger, garlic, and pomegranate molasses.



In my experience guava, even ripe off the tree, doesn't have all that
much flavor. I think that mango or apricot would be a better addition
than guava for your glaze especially since the other ingredients are
quite flavorful. It won't be the same, but probably better.

gloria p

Gloria P > wrote in news:
:

> stark wrote:
>> What's the difference? I realize taste is tough to describe. I've got
>> a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
>> substitute mango nectar or apricot nectar? The recipe also calls for
>> rice wine vinegar, ginger, garlic, and pomegranate molasses.
>
>
>
> In my experience guava, even ripe off the tree, doesn't have all that
> much flavor. I think that mango or apricot would be a better addition
> than guava for your glaze especially since the other ingredients are
> quite flavorful. It won't be the same, but probably better.
>
> gloria p
>

Guava, guava kitty - Yogi Bear cartoon

--

The house of the burning beet-Alan

On Jul 12, 6:19 pm, wrote:
> On Sat, 12 Jul 2008 16:09:05 -0700 (PDT), stark

> I know both but how to describe the difference and it's not like pears
> vs. apples. Guavas are more tart, heavier, pulpier and far less
> sweet- than mango <sweet>. Mangos in general are juicier, more
> perfume-y, and lighter in consistency. So guava nectar mixed with
> vinegar etc would be thicker and pulpier than mango mixed with
> vinegar.
>
> IMHO both are tropical but can not be substituted for the other.
>

Thanks. Tarter and pulpier is what I was looking for. Since I can't
get guava nectar I'll use apricot and increase the pomegranate
molasses slightly. The brand I use is extremely tart and quite viscous
and could dominate the glaze if I'm not careful.

On Jul 12, 8:09 pm, Gloria P > wrote:
> stark wrote:
> > What's the difference? I realize taste is tough to describe. I've got
> > a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
> > substitute mango nectar or apricot nectar? The recipe also calls for
> > rice wine vinegar, ginger, garlic, and pomegranate molasses.
>
> In my experience guava, even ripe off the tree, doesn't have all that
> much flavor. I think that mango or apricot would be a better addition
> than guava for your glaze especially since the other ingredients are
> quite flavorful. It won't be the same, but probably better.
>
Thanks Gloria, I'm going to have to use what I have, probably going
with the apricot nectar, hyping the pomegranate molasses a bit and try
not to let it dominate the glaze completely. Although it shouldn't be
that bad.

stark wrote:

> On Jul 12, 5:25 pm, amandaF > wrote:
>
>>On Jul 12, 11:45 am, stark > wrote:
>>
>>
>>>What's the difference? I realize taste is tough to describe. I've got
>>>a rib glaze recipe that calls for 1/2 cup of guava nectar. Can I
>>>substitute mango nectar or apricot nectar? The recipe also calls for
>>>rice wine vinegar, ginger, garlic, and pomegranate molasses.
>>
>>guava:http://www.fotosearch.com/photos-images/guava.html
>>
>>mango:http://images.google.com/images?hl=e...=1&ie=UTF-8&sa...
>>
>>They look different and taste VERY different
>
>
> Yes. Thank you. But how do they taste different. Like apples and
> pears? Is one more sweet than the other? Does one have a tartness? I
> am familiar with mangoes but not guavas. Would the guava-ness really
> make a difference when mixed with rice wine vinegar, ginger, garlic
> and pomegranate molasses?

If it were me I wouldn't hesitate to substitute any of
the fruits you mentioned. To me they're alike enough
that they would work. I do this sort of thing all the
time.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?