Guavas

Guavas are a native Central American tropical tree, related to the myrtle family, they are sensitive to frost and grow well in subtropical areas.

There are many varieties and these vary in size and shape but generally, guavas are round to pear –shaped usually less than 7.5 cm in diameter, with green or bright yellow skins, some have a reddish blush.

Ripe guavas have a musky pungent odour. Their flavor varies with each variety and may taste of either lemon, strawberry or pineapple. The strawberry guava has the best flavor and the red colour makes attractive juice. They contain small hard seeds that can be a nuisance but some of the newer varieties are relatively free from seeds.

• The guava is an outstanding source of vitamin C, the pink varieties being richer in Vitamin C than the white. One average fruit can provide as much as 150 mg vitamin C.
• Guavas are also a good source of soluble fibre and contain moderate amounts of calcium phosphorus and niacin.
• They help reduce high cholesterol levels can be useful for constipation, boost immunity and protect the heart. They are highest in nutrients when fresh and ripe .

Ripe juicy guavas are the best eaten fresh, cut in half and the flesh scooped out. Make sure the fruit is ripe or it will be very astringent.

The tart guavas can be cooked in syrup, made into fruit tarts or pureed to make a drink.

You can also found Guava in your supermarket shelves - canned in heavy syrup or made into a sugary guava nectar drink, but they lose much of their nutritional value.

Guava Jam and Preserves, Paste or Jelly - readily available mostly homemade and sold in the market. I like Guava jam it is delicious on hot toast.

There are many guava trees that surround our home in the Philippines and we harvest guavas throughout the year, we gave it to friends and families, a lady comes every weekend to buy and sell it in the market, but there will always be something left for us, to avoid waste we make guava jam. This is how I remembered making it.

• Use ripe fruits only, peel using a sharp knife, cut into halves, remove the seeds, wash well. To measure how much guavas you have, use a cup. For every cup of guavas add 2 cups water. In a pot put water and the guavas , boil until soft , add white sugar, stir while cooking until thick enough to spread on bread or toast, or biscuit.

• Avocado

Avocados have soft, buttery flesh and a mild, slightly nutty flavor and are the only fruit that contains fat (monounsaturated fat). Because of their pear shape, avocados are sometimes called avocado pear...

• Bananas

The most popular tropical fruits, an excellent dessert and a good source of carbohydrates, a high content of vitamin A and C and very rich in potassium.

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