GUAVA

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Fruit of Psidium guajava, tropical shrub (Central and South America), eaten raw or preserved as guava jelly.
Analysis per 100g: water 80g, protein 1g, fat 0.4g, carbohydrate 13g, kcal 60 (0.25MJ), Fe 1 mg, carotene 60 ug, vitamin B1 0.05mg, vitamin B2 0.04 mg, nicotinic acid 1.0 mg, vitamin C 200mg.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II

is a fruit from a tree (Psidium Guava). Thre are two kinds of guava, commonly known as bearing delicious fruit; th one bears apple-shaped guavas and the other pear-shaped, the fruit resembling each other in other particulars. Guavas are described as having a thin, bright yellow rind, with a yellowish or reddish pulpy flesh, which has a pleasantly acid-sweet flavor, not unlike a combination of raspberries and strawberries.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is the pale orange fruit of a tropical American tree, with pink, juicy flesh and a strong, sweet aroma. -
ORIGIN from the Angolan word kingombo 'okra'.

These fruit may be from Central American up into Mexico. It is also grown in parts of Mexico. It has a thin light yellow skin which may have a pinkish appearance. Inside there is a light and granular layer followed by a second darker one. The second layer encloses a juicy center filled with yellow seeds. The flavor is sweet, subacid and somewhat musky.

Guava paste is a Latin American product. It is pasted and, because of the seeds, it may even be possible to slice it. It works well with cheeses.

Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.

Extracted from the fruit of a small, shrubby American tree widely cultivated in warm regions. The fruit is sweet, sometimes acid, globular, and yellow. It is used to flavor jelly. No known toxicity. GRAS ACCEPTABLE

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