Guava , one of the best fruits

Guava Fruit

The guava is native to the Caribbean. Its skin is thin, light yellow and blushed with pink. A ripe guava softens to the touch. Guavas emit a strong, sweet, pungent fragrance. The flesh is white, red or salmon-colored and flavor ranges from strawberry to lemon to tropical.

The largest guava plantation in the United States, with 480 acres under cultivation, is Guava Kai Plantation in Kalauea. Hawaii —half of Hawaii’s total crop is produced here.

Guava are one of the best fruits available. Guava's are cholesterol, saturated and sodium free, plus low in fat and calories. Guava are high in fiber.

The edibile rind of a guava contains 5 times more vitamin C than an orange.

Guavas like other tropical fruits should not be refrigerated unless over ripe. The seeds of a guava can be eaten and the taste is often described as a cross between pears and strawberries.

Guava is a great fruit because it contains key nutrients like: vitamin C, carotenoids (vitamin A), folate, potassium, fiber, calcium and iron.

Good quality guavas should be firm and free of bruises. Ripe guavas should exhibit a fragrant fruity aroma. They will continue to ripen after harvest and should be stored at room temperature unless it is very ripe it should be refrigerated.


Recipe: Guava Berry Pie

1-1/2 cups cake flour
1/4 cup butter, cold
1/2 teaspoon salt
1/4 cup water
2 tablespoons corn starch
1 cup sugar
1 teaspoon nutmeg
2 cups strawberries, sliced
2 cups guava, peeled, seeded and chopped
Zest of 1 lemon
2 tablespoons heavy cream
1 tablespoon sugar

Preheat oven to 400 degrees. Mix together flour, butter and salt. Add water by drops to mixture until all water is used. Separate the crust mixture into two equal parts. Cover and refrigerate one part while working with the other part.
For filling: Mix together corn starch, sugar and nutmeg. Add prepared fruit and lemon zest and toss to coat. Set aside.
On lightly floured surface, with lightly floured rolling pin, roll out one half of the crust to fit a deep 9" pie pan. Carefully place bottom crust in pan and add reserved fruit filling.
Take other half of crust out of refrigerator and on a lightly floured surface, roll out top of pie crust to fit. Place on pie pan and crimp bottom and top crusts together.
Lightly brush top of crust with cream and sprinkle with sugar. Cut air slits in crust and place in oven for 30 - 40 minutes or until crust is golden.
Yield: 10 slices

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