Guavas  (Psidium Guajava)

An indigenous fruit of tropical America the name Guava' is the authentic Arawak name of this pungently scented fruit which is eaten raw when ripe or used for making the popular Guava Jelly or tinned guava nectar. There are more than 150 varieties of guava, a member of the Myrtaceae family which has more edible fruits than any other family.  Guavas vary in color from white to dark red and in size from - a small plum to an apple. Guavas are served fresh with other fruits such as bananas and pineapples or alone. They are pureed or peeled and sliced and baked at 350 F. for 30 minutes. Guavas are left to ripen on the tree until they drop on the ground.  That means you are likely to find them at the markets during their peak season.  Mexico, South America, Hawaii, Florida,  and Southern California are the prime producers of Guavas. In Asia the fruit's medicinal qualities are coveted for treating stomach ailments. The bark and root is brewed into a tea to cure diarrhea and the leaves are used to assist in healing ulcers and open wounds and also chewed to alleviate toothache and gum oils.  The flowers are used as a cooling agent in the case of fever.

Select guavas firm to the touch as they will ripen at room temperature.  They should have a smooth, greenish-yellow skin, that is free from bruising and soft spots or any damage.

Storage  will ripen at room temperature until they give to a little pressure.  Refrigerate immediately when the fruit is ripe as they perish quickly

Nutrition  1 medium = 60 calories

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