Fresh Guava

C

cereso1996

New member
I've never even wondered that they look like. I've drank the
Kerns-style guayabo/guava "nectars" before (usually a 20-33%
concentration fortified with extra sugar and flavorings), but I still
never really wondered "What the hell is a guava, anyway?"

I don't peruse the fruit department much but I was surprised how small
they were. I expected a fruit the size of a papaya or mango... or
something. Not little golf-balls.

So I bought two of them. Man - those things are nasty. Mealy, ugly
texture, not very sweet, full of little seeds in a pattern you cannot
eliminate by slicing, and otherwise bleh. Even if these weren't at
the peak of ripeness/freshness, I can't imagine liking them any
better.

-sw
 
On Fri, 29 Apr 2011 22:48:47 -0500, Sqwertz
wrote:


Well here in Hawaii, guavas grow wild and plentiful. Some fruit is
prettier than others and some guava trees bear tastier fruit. (One
trick to see which guavas the birds are eating from and go there.) But
for my whole life, we've always made guava juice (remember they are
plentiful!) and guava jelly and jam. Sort of standard fare.

aloha,
Cea
 
Steve wrote:


We had guava trees growing wild in Florida. What you've written is pretty
accurate; guava is at its best when its flavor is heightened by cooking,
straining out the seeds, and concentrating to a paste. The same thing is
true of many other fruits, e.g., apricots usually benefit from being dried.
So do tamarind and papaya.

Bob
 
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