Guava

GUAVA (see TROPICAL FRUITS facing pagc 588) : the fruit of the guava tree, of which there are about one hundred species, growing abundantly in tropical America, Mexico and the West Indies. That of the cultivated varieties average about the size of a hen's egg or larger and is of many colors and shapes. It is almost equally deli cious raw, cooked and canned ; as jam, jelly, "cheese" and syrup.

The raw fruit is eaten with sugar and cream, the yellow-fleshed White Guava being generally preferred for dessert purposes. It is, though, very seldom for sale fresh except in the South as it is extremely perishable—when mature, it will not remain in good condition for more than three or four days, and it is not practicable to gather it green and ripen it afterwards as in the case of some other fruits.

The most common varieties for preserving are the red apple-shaped and the yel low pear-shaped. The former is usually rather small, but is of exceedingly fine flavor. Both are heavy bearers—under favorable conditions a single tree will produce annually several bushels of fruit.

Guava jelly

is usually marketed in screw-capped glasses or in neatly wrapped white wooden boxes. The product generally rated the highest is that made in Florida from Brazilian fruit—it is firm, of choice flavor and brilliant color.

Guava cheese

is the fruit reduced by boiling, the minor grades consisting principally of the pulp residue left after the extraction of the jelly. It is yellowish or reddish in color and of a glutinous texture. It should be solid enough to slice well and is most appropriately served with the cheese course. The best qualities are very fra grant and delicious.

Guava syrup

is generally dark in color, thick in consistence and very rich.

Guava wine

may be best described as a "lady's wine"—delicate in flavor, mildly sweet and generally of a golden amber hue.

Guava vinegar

is sometimes prescribed for digestions that do not readily accept other vinegars.