Front Cover
 Front Matter
 Table of Contents

Title: Goodly guava
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Permanent Link: http://ufdc.ufl.edu/UF00049940/00001
 Material Information
Title: Goodly guava
Alternate Title: Bulletin - University of Florida Agricultural Extension Service ; 1948
Physical Description: Book
Language: English
Creator: Thursby, Isabelle S.
Publisher: Cooperative extension work in agriculture and home economics, University of Florida
Publication Date: 1948
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Bibliographic ID: UF00049940
Volume ID: VID00001
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 77810729

Table of Contents
    Front Cover
        Page 1
    Front Matter
        Page 2
    Table of Contents
        Page 3
        Page 4
        Page 5
        Page 6
        Page 7
        Page 8
        Page 9
        Page 10
        Page 11
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        Page 18
        Page 19
        Page 20
        Page 21
        Page 22
        Page 23
        Page 24
        Page 25
        Page 26
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        Page 30
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        Page 35
        Page 36
Full Text
Bulletin 135

February, 1948

? ii


;. 1

I'i' "s~,nrr~rr*~;~,~T~
Lvraur~- '~1: 'PYI~t~;a

--g -- --


J. THOS. GURNEY, Chairman, Orlando
J. HENSON MARKHAM, Jacksonville
THOSE. W. BRYANT, Lakeland

M. L. MERSHON, Miami
N. B. JORDAN, Quincy
W. F. POWERS, Secretary, Tallahassee


J. HILLIS MILLER, Ph.D., President of the University'
H. HAROLD HUME, D.Sc., Provost for Agriculture"
H. G. CLAYTON, M.S., Director of Extension
MARSHALL O. WATKINS, B.S.A., Assistant to the Director

Agricultural Demonstration Work, Gainesville
CLYDE BEALE, A.B.J., Associate Editor'
JEFFERSON THOMAS, Assistant Editor'
RUBY NEWHALL. Administrative Manager'
J. LEE SMITH, District Agent
K. S. MCMULLEN, B.S.A.. District Agent
H. S. MCLENDON, B.A., Soil Conservationist
R. S. DENNIS, B.S.A., Executive Officer, P. & M. Admin.2
R. W. BLACKLOCK, A.B., Boys' Club Agent
A. L. SHEALY, D.V.M., Animal Industrialist'
C. W. REAVES, B.S.A., Dairy Husbandman
N. R. MEHRHOF, M.AGR., Poultry Husbandman'
WALTER J. SHEELY, B.S., Animal Husbandman
F. S. PERRY, B.S.A., Asst. Poultry Husbandman
A. W. O'STEEN, B.S.A., Supervisor, Egg-Laying Test, Chipley
L. T. NIELAND, Farm Forester
C. V. NOBLE, PH.D., Agricultural Economist'
CHARLES M. HAMPSON, M.S., Agricultural Economist, Farm Management
D. E. TIMMONS, M.S.A., Economist in Marketing
C. F. PARVIN, B.S.A., Assistant Economist
JOHN M. JOHNSON, B.S.A., Agricultural Engineer
FRED P. LAWRENCE, B.S.A., Acting Citriculturist
W. W. BROWN, B.S.A., Asst. Boys' Club Agent
A. M. PETTIS, B.S.A., Farm Electrification Specialist2
JOHN D. HAYNIE, B.S.A., Apicultirist
V. L. JOHNSON, Rodent Control Specialist2

Home Demonstration Work, Tallahassee
MARY E. XEOWN, M.S., State Agent
RUBY MCDAVID, District Agent
ETHYL HOLLOWAY, B.S., District Agent
MRS. EDITH Y. BARRUS, District Agent
ANNA MAE SIKES, M.S., Specialist in Nutrition
JOYCE BEVIS, M.A., Clothing Specialist
BONNIE J. CARTER, B.S., Home Improvement Specialist

Ne'ro Extension Work, Tallahassee
FLOY BRITT, B.S.H.E., Local District Agent

] Cooperative, other divisions, U. of F.
'In cooperation with U. S.

(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida, Florida State University and United
States Department of Agriculture, cooperating. H. G. Clayton, Director



GET YOUR VITAMIN C FROM GUAVAS ...................... ........................ 4

THE CHALLENGE OF THE FUTURE ...................................... ................. 4

THE GIFT OF THE AMERICAS ................. ................... .. .................. 5

THE GOODLY GUAVA COMES INTO ITS OWN ......................................... 5

AN INTERESTING FAMILY ..................................................................................... 5

PRESERVATION OF THE GUAVA ............................... ................ 8

Canning Guavas .............................. ........................ ........................... 9

Freezing Guavas ................................... ................... 10

Frozen Puree ...... ..................... ................11

Guava Sauce ................................... ............................................ 11

GUAVA JUICES .......................... ................................................ 12

GUAVA JELLY ................... ................ .... ................................................ 13

BUTTER AND PASTES .... ..... ......... ................ ......... .................... 15

GUAVA PRESERVES ........................................ 18

GUAVA RELISHES ......... ......................................................... ..................... 18

GUAVA SALADS ............ ............... ............ .............................................. 21

GUAVA SANDWICHES ..............................- ................................. 22

GUAVA DESSERTS-HOT ..................... .................................... 23

GUAVA DESSERTS-COLD .......................................... ................. ................... 29

GUAVA BEVERAGES .................... ....................... .......... 34

REFERENCES ON GUAVA CULTURE .............................. ............................ 36

Get Your Vitamin C from Guavas!
When research recently focused its attention upon the guava
its extreme richness in the antiscorbutic vitamin C was revealed.
Research found all varieties of the true guava a potent source
of this elusive vitamin, with some varieties much richer than
others. Some varieties average only about 95 milligrams to
100 grams of fruit pulp, which is a high average for fruits in
general, and a number of varieties have been discovered and
are now being developed that average as high as 400 to 600
and even to an amazing 1,000 to 2,000 milligrams per 100 grams
of fruit pulp.
With the advent of World War II, government agencies con-
cerned with the nutritional welfare of our fighting men turned
to the utilization of the guava as a relatively cheap and reliable
source of vitamin C in their rations. Allied troops in all com-
bat zones were supplied with guava products in their emergency
rations to help maintain resistance against infections and for
more rapid healing of their wounds. Millions of pounds of
guava puree, manufactured in Cuba, were purchased to fortify
the vitamin C content of canned fruits and similar products
used for military consumption.

The Challenge of the Future
In subtropical Florida will be found increasing interest in
the propagation and development of this vitamin-rich fruit which
wartime needs brought to the fore.
Commercial cargo flying and other excellent postwar pack-
aging and transportation facilities will make it possible to serve
the consuming public with guava products-frozen, canned,
dehydrated and in juice-as well as with fruit in the fresh state.
Unparalleled opportunities exist in .this favored horticultural
environment for "cashing in" on this truly valuable fruit.
Florida people, living in the only State in the Union that
extends into the semi-tropics, must and will meet the challenge.


"The Gift of the Americas"
The unbiquitous guava, like many of its jungle associates,
is no home body but has travelled far since it was first reported
upon in 1526.
Native to the Americas, possibly from Mexico to Peru, the
guava has spread to practically all tropical regions of the world,
occurring in many places, including Florida, as a semi-wild plant.
It was early taken to India, where it soon became a respected
citizen. Since then it has spread to the tropics and subtropics
of Southern Asia, South Africa, Australia, the Orient, parts
of the Mediterranean, Hawaii, the West Indies, Southern Cali-
fornia and elsewhere.

The Goodly Guava Comes into Its Own
But now, after more than 400 years since the guava's exist-
ence was known, the recent discovery that the fruit contains
such a high volume of vitamin C greatly accelerates interest
in its cultivation today. No longer used merely for making
that deep wine-colored, clear, firm jelly of highly distinctive
flavor, guavas now are valued for plain canning, pureeing, de-
hydrating into a versatile powder and for use as a means of
increasing the vitamin C content of many other foods.
It is interesting to note that the acid and pectin are so con-
centrated in the guava that three times its weight in sugar
may be added to some of its juices. It is estimated that 100
pounds of fresh acid guavas will yield approximately 350 pounds
of jelly. Moreover, these acid guavas are often extracted three
or four times and the fourth extraction, even, will yield an
acceptable quality of jelly.

An Interesting Family
It may be difficult to tie the guava unto one's bouquet of poetic
remembrances of semi-tropical Florida, with its flashing red
hibiscus blossoms and dawn pink oleanders, but that is just
where the guava belongs. It is found here, there, everywhere.
It may be seen as an ornamental planting on the lawn of a mil-
lionaire's estate, or again as the only shade and only fruit tree
about an humble shack.

Florida Cooperative Extension

The guava, botanically known as Psidium guajava, is the most
important pomological fruit of the myrtaceous family. The
myrtaceous family comprises an interesting lot of aromatic
plants, with blossoms bearing many long and conspicuous sta-
mens. The better known economic ones are the clove, cinnamon,
nutmeg and allspice. This probably accounts for the always
highly-some say obtrusively-aromatic property of the guava.
Other fruit plants of this family are the beautiful little Surinam
or Florida cherry, the downy myrtle, and the larger growing,
handsome rose-apple. On the ornamental side of the family,
there is the eucalyptus, myrtus, callistemon, netrosideros and
melaleuca, all valuable and dependable plants for South Florida
The guava often is referred to as Florida's substitute peach.
Unlike the Northern peach, however, it does not produce all
of its blooms at one time, but will bloom and bear fruit through-
out the year. In productiveness it excels most other fruit trees,
having no barren years. It is one of the least exacting of all
tropical fruits in cultural requirements, growing and flourishing

Fig. 1.-The guava, least exacting of all tropical fruits in cultural require-
ments. distinctive in character,.free bearing over a long period of time.

The Goodly Guava

under a variety of conditions and spreading rapidly from seed.
The fruit of the guava may be round or elongated in shape,
with a tender, white, yellow or green skin-even when ripe.
The flesh varies from white to deep pink, yellow to salmon red;
may be sweet, refreshingly acid or exceedingly acid; and con-
tains many small seed. It ranges from the size of a walnut to
that of a fine apple or pear.
As soon as one is accustomed to its penetrating odor, the
guava is accounted one of the most delicious and fascinating of
fruits, the taste for which is acquired to an astonishing extent.
Of the common guava, the pear-shaped and round types rep-
resent two of the many varieties found in Florida. The pear-
shaped forms are often called pear guavas and the round ones
apple guavas. The varieties to be grown should be chosen
carefully as there is a marked difference in color, smoothness,
size, flavor, thickness of meat and degree of acidity. Select for
eating out of hand, for serving fresh and for most cooking and
canning purposes, those types which bear large, meaty fruit
with a slightly sub-acid flavor. For freezing and canning, for
juice, paste, puree, punch and other purposes, only acid varieties
and those of known high vitamin content are recommended.1
The diminutive Cattley guava, Psidium cattleianum, belongs
to a different species and is a very valuable fruit too. With its
attractive glossy, dark leaves, it is especially adapted for use
in hedges. It is much hardier than Psidium guajava. There
are two varieties of the Cattley guava, one bearing enormous
quantities of small dark red fruit, called the strawberry guava,
because of its suggestive flavor, and the other bearing yellow
fruit, called Chinese. The fruit of this smaller, hardier variety
may be used in the same way that the common guava is used.
The common guava, unlike the Cattley, does not come true
from seed. It should, therefore, be propagated by means of
root cuttings, budding or grafting to control parentage to se-
cure only superior varieties.2 One or two trees of fine quality
are usually to be found in every "wild" guava grove in Florida.

SStudies made seem to indicate that the color of the flesh is in no
way associated with vitamin content. But in all tests, higher quantities
of vitamin C were found in the skin and outer flesh; the inner flesh and
seed have little or none.
SNames of some known varieties are: Supreme, Red Indian, Ruby, Rolfs,
Volusia, Webber, Hart and Riverside. The first three are newer selections
made at the Florida Sub-Tropical Experiment Station, Homestead, Dade
County, and are recommended as being of superior size and quality.

Florida Cooperative Extension

Fig. 2.-The Cattley guava makes a charming hedge and furnishes an
abundance of delicious fruit.

The guava succeeds in nearly every type soil, thriving in light
sandy soils or on heavier land. While it will produce satis-
factory crops under poor conditions, the guava responds most
generously to cultivation and fertilization. Barnyard manure
may be used or a complete chemical fertilizer will stimulate
growth and aid greatly in the production of large, fine fruit.

Preservation of the Guava
When the goodly guava brings in its crop of attractive, highly
prized fruits in the late summer and fall, every Florida home
pantry worthy of the name should contain its full quota of can-
ned and frozen products as well as nectar, jam, jelly, butter and
paste, sweet spiced pickles, relishes, chutney, catsup and other
flavorful products from South and Central Florida's abund-
ance. The guava is preemintently a fruit for jelly making.
Indeed, guava jelly is conceded to be the "facile princeps" of
its kind. In addition, guava juice, or preferably nectar, is an
excellent substitute for orange and tomato juice and serves as
a most delectable party punch.

The Goodly Guava

Guavas also lend themselves particularly well to freezing.
The naturally high ascorbic acid (vitamin C) content of guavas,
it is thought, acts similarly to the addition of pure ascorbic
acid to retard browning of fruits in freezing and in thawing.

Canning Guavas
There are several ways of canning guavas. They may be can-
ned whole, peeled or unpeeled; may be halved, seeds removed
by means of the dilver or a fruit press and the pulp then re-
turnd to the halves to be cooked with them. Or, shells and
pulp may be cooked separately.
Wash and remove blossom and stem ends. Peel thinly to
save all possible vitamin C content which is richest nearest the
skin. Cook two to three minutes (according to size and ripe-
ness of fruit) in thin or medium syrup made with cane sugar

Fig. 3.-The fruit press is indispensable equipment in the preparation
of guavas. This one is of heavy weight aluminum and will last a life-
time. It will be found useful in many other ways about the kitchen.

Florida Cooperative Extension

or a blend of white corn syrup and cane sugar. Make a medium
syrup by using 1 measure of sugar to 2 measures of water or
fruit juice. The flavor of any fruit is retained better if corn
sugar (dextrose) is substituted in part for beet or cane sugar.
That is, for every 4 measures of sugar, use 1 measure of corn
sugar and 3 of granulated sugar. Corn sugar is only about
three-fourths as sweet as cane sugar, but texture and flavor are
improved with its part use. Likewise, lemon or lime juice is
a highly desirable addition to the syrup.
The preliminary cook is given in order to have a full pack
when processing is completed. If the "peach" pack is liked
and guavas are large and thick-meated, halves may be packed
in jars in overlapping layers after a very slight pre-cook. The
concave surface of each half should be downward and the blossom
end should face the glass. Add a tablespoon of hot syrup or
more with each layer. Seal according to directions of manu-
facturer and process 16 to 20 minutes in water bath at boiling.
Guavas also may be packed cold into clean hot jars without any
pre-cook. Many there are who like best guavas canned without
a pre-cook, just as many prefer peaches canned the same way.
The flavor is particularly good by the use of this simple method,
though the appearance and fill are not as appealing as when a
preliminary cook is given the fruit.

Freezing Guavas
Guavas are found to freeze exceptionally well, retaining their
fresh flavor to such an extent as to make the frozen product
practically indistinguishable from the fresh fruit. Then too,
they are generally free of the troublesome tendency to brown-
ing or discoloring that besets the canner and the freezer of
some other fruits. To have a high quality product a sugar
syrup should be used with thick-meated, fine-flavored fruit.
Speed also is essential in good quality freezing.
The method of preparation is simple and easy, as in canning.
Wash guavas in cold water, peel, cut in halves and remove seed
center. Add pulp to shells or pack shells and pulp separately.
Cover the prepared fruit at once with a cold syrup-preferably
made with the addition of 2 to 3 tablespoons of lime or lemon
juice per quart of syrup. The syrup is made by using 3 cups
of sugar to 4 cups of water, heated together until sugar is
dissolved. Hold in refrigerator until needed for use. Pack the
guava mixture immediately in liquid-tight, moisture-vapor-

The Goodly Guava

proof containers, leaving 1/-inch to 3/4-inch at top for expan-
sion in freezing. Glass jars or tins serve as excellent containers
for freezing foods. As fast as containers are filled place them
in the refrigerator to hold until they can be hurried to the com-
mercial locker plant, or quick freeze and store in the home
freezer. Here again, speed in getting them into the freezer
is important. Store, after freezing, at 0 F. or lower.

Frozen Puree
The pulp left from seeding may be pureed, the product sweet-
ened and, with lime or lemon juice added, be packaged and frozen
to serve as a delicious frozen dessert without defrosting.
Note.-Pureed guava lends itself perfectly to the manufacture
of "Velva Fruit", the new frozen fruit dessert with a texture
essentially the same as that of ice cream. This fruit puree was
developed by the Agricultural Research Administration, United
States Department of Agriculture. So far as known, no com-
mercial manufacturer at present is making "Velva Fruit" out
of guavas.
See "Velva Fruit," the Food Packer, April 1944, if interested
in the commercial process. For home manufacture ask the
County Home Demonstration Agent for the pamphlet, "Making
Velva Fruit at Home." AIS 22, USDA.

Guava Sauce
Guava Sauce No. 1
Take ripe, well-flavored acid guavas. Wash fruit and remove
blossom and stem ends and any blemishes on skin. Run through
fruit press to remove seed. Measure. Cook in heavy aluminum
sauce pan or kettle until somewhat thickened. Add 2 or more
cups sugar (according to acidity of fruit) to 4 cups of pulp and
cook rapidly again for about 15 minutes, stirring often. Pour
into hot jars, put immediately into boiling water and process
5 minutes. This is excellent for pudding sauces, whips and
gelatin desserts, for use in making a guava ice cream de luxe,
or as a topping for plain vanilla ice cream.

Guava Sauce No. 2
Wash and peel ripe, firm guavas and cut in half. Remove
seed center and press pulp through strainer or fruit press.

Florida Cooperative Extension

Measure. Return pulp to the shells and cook 8 to 10 minutes.
Add /4 to 1 cup sugar for each quart prepared guavas. If
desired, 1 to 2 tablespoons lime or lemon juice may be added.
Can as directed in above recipe.

Guava Juices
Guava Juice for Punch
An excellent substitute for orange or tomato juice
or to use as a base for fruit punch
8 pounds firm ripe fruit 2 cups water
Wash, remove blossom and stem ends and blemishes. Slice.
Add water, bring quickly to boil and boil about 20 minutes.
Strain through jelly bag. Reheat juice to boiling, pour im-
mediately into hot, sterile containers and seal at once. Process
at simmering 5 minutes. To serve, dilute with equal quantity
of water or, preferably, fruit juice, and sweeten as desired.
A juice canned for jelly-making purposes must not have sugar
added to it. A juice intended for punch, however, may contain
sugar in the proportion of 1/ to 1/ cup to a quart, if desired.
In addition, pieces of the fruit itself, cut snall, Y/ to 3/ cup to
a quart, to be served in the punch, add considerable interest
to the product.
Note.-A story recently by the United States Department of
Agriculture concerns the guava juice powder recently developed
at the Hawaii Experiment Station. It speaks encouragingly of
its many new-found uses. In addition, the great need for a
relatively cheap and abundant supply of vitamin C to use in
the diet of the malnourished people in the world today may
early lead to the development of a great industry, not alone in
Hawaii but. in Florida, Cuba and elsewhere. The statement
"Dehydrated guava juice powder-rich in protein, vitamin C
and fruit flavor-is a new product developed by scientists at the
Hawaii Experiment Station for greater commercial use of the
common guava which grows profusely in the Hawaiian Islands.
The new powder is largely pectin but it retains the fine aroma
and flavor of the fresh fruit and 60 percent of its >vitamin C.
It's. chief advantage is that it can be shipped economically to
distant markets in a convenient and stable form. The powder
holds the jellying properties of the original fruit and thus could
be used wherever desired in making guava jelly or as a con-

The Goodly Guava

centrated pectin for jellying other fruits. It could also be used
to flavor fruit nectars, custards, ice cream or candy, or as a
means of adding vitamin C to other fruit juices. The guava
flavor blends well with many fruit juices and its addition to
fruit juices which are low in vitamin C would add to the nutritive
value of the blend."
Guava Nectar
Use whole firm ripe vitamin-rich fruit minus the seed. Re-
move blossom and stem ends and any blemishes on peel. Slice
the fruit into kettle. Add sufficient water to prevent sticking
and cook, covered, until soft. Put fruit through dilver. Add
enough water to nake pulp of a drinkable consistency and
sweeten lightly. Heat to boiling, pour into hot jars, seal and
process quarts 5 minutes at boiling.
In sweetening, light corn syrup or honey may be substituted
for half the sugar needed. This product may be canned at a
very heavy, concentrated consistency to save jar space. Addi-
tional water may be mixed with the nectar when served and fresh
lime, lemon, pineapple or other fruit juice may be added as a
desirable flavor at this time.

Guava Jelly
Put 2 quarts of juice into an 8- or 10-quart aluminum boiler
and let come to a boil. When juice begins to boil add 2 quarts
sugar and stir until dissolved. When thoroughly dissolved,
strain quickly through 2 thicknesses of cheesecloth to remove
any foreign particles that might have been in the sugar. Return
to fire at once that the boiling may continue without further
interruption. Cook rapidly. No simmering should be allowed,
since slow cooking, as in making preserves, tends to darken
the product and destroy the pectin, causing the jelly to be less
firm when finished. Cook rapidly to 2220 or 224 F., according
to desired firmness.
Read the thermometer accurately by having the eye on a
level with the 2220 mark. Stir the jelly just before reading
the thermometer and hold in center of kettle. As soon as the
2220 mark is reached, remove the jelly from the fire and pour
into jelly glasses. If a thermometer is not used, boil until the
syrup will sheet off the edge of a spoon. This is the jelly test.
The final sheet should tear off along the edge of the spoon, not in
drops, but in a distinct piece.

Florida Cooperative Extension

The jelly glasses should be boiled just before being used.
Place the clean glasses in a pan, pour hot water over and into
each until completely full. Bring to a boil and allow to boil
gently until the jelly is ready to pour out. Then lift the glasses
from the water with long fork or spoon dipped in boiling water.
Empty glasses quickly by shaking out the water; never wipe
or touch inside with the hands. Fill them full with the hot
jelly. Allow jelly to cool for 1 or 2 minutes, then skim with a
thin spoon. When cold, fill the glass with a layer of hot-not
merely melted-paraffin and close with hot, dry jelly glass
cover; keep in dry, cool place. The paraffin excludes air from
the surface of the jelly, inhibiting the growth of molds and
retarding or preventing evaporation.
If jellies are to be marketed, use containers with an air-tight
seal. Apply the covers while the jellies are boiling hot and,
of course, no paraffin is needed. It is highly recommended that
containers with an air-tight seal be used also for jelly made
for home consumption,
Pectin and Acid Necessary for Jelly
Pectin makes jelly jell. It is related to the starches and is
found most abundantly in unripe fruit. Pectin cannot do its
work, however, except in the presence of an acid. Hence, a
fruit juice that is good for jelly making must contain both pectin
and an acid. Some fruits, like the citrus fruits, plums, sour
guavas, Cattley guavas, grapes, loquats, mayhaws, mangos, and
Surinam cherries, contain these substances in proper proportions
for making perfect jelly when used at the right stage of ma-
turity. With certain other fruits, either acid, pectin or both
must be supplied to obtain a good jelly.
In making any jelly it is necessary to know in general the
proportion of pectin present, as the amount of sugar to be used
is governed by the strength or weakness of the pectin. Make
tests to determine whether the fruit juice in question can be
used alone for making jelly, or whether additional pectin will
have to be supplied by adding another fruit juice, a practice
preferable to that of adding an extracted pectin. Also the
test tells us whether a further extraction of juice from the pulp
is warranted.
The Pectin Test
Wood or denatured alcohol may be used, although a 95%
alcohol is preferable.

The Goodly Guava

Combine 1 tablespoonful cooked and cooled fruit juice and 1
tablespoonful alcohol and shake gently. It there is a large
amount of pectin present it will form a solid, gelatinous mass.
If weak in pectin it will collect in small, flocculent particles.
Watch carefully as there may be a tendency for the pectin to
go back into solution in a short time.

Commercial Pectins
Commercial pectins can be used in jelly making. Their use
is quite legitimate if the housekeeper cares for them and can
afford to pay the price. But she should remember that com-
bining them with other fruit juices leads merely to a compound
jelly and if used in making jellies for market, it must be so stated
on the label, as otherwise it would be a misbranded article.
The thrifty housewife can easily prepare her own pectin from
the "rag" of citrus fruits, from citron or pie melon, for desired
compound jellies.
If the same amount of water is used in cooking guavas of
known variety, the same proportion of juice and sugar taken,
if the temperature which is found to give the best jelly is
measured with a thermometer,3 it will be possible to turn out
a uniform product from season to season.

Butters and Pastes
Guava Butter
Wash ripe guavas. Remove blossom and stem ends with par-
ing knife. If skin is rough and blemished, peel. If not, slice
unpeeled into dilver to remove seed. Or use pulp left from
jelly making.

't Fig. 4.-A new household convenience,
the pressure double boiler, corresponds to
the steam-jacketed kettle used by commer-
Scial jelly makers. It eliminates danger of
burning, requires little stirring, reduces
cooking time and is invaluable for making
I K ~ -J.1 ,. jams, pastes, catsups, chutneys and similar
S- products. (Courtesy Burpee Can Sealer Co.)

3A good jelly or candy thermometer costs from $1.25 to $1.50, and is
a splendid investment for the housewife or club girl who wishes to take
the guess out of jelly making and to standardize her products.

Florida Cooperative Extension

Measure pulp. Measure out sugar, allowing 1/2 to 3/4 cup
sugar to each cup of pulp-according to sweetness or acidity
desired-and set aside. Place pulp in a smooth, triple-thick
aluminum pan or the pressure boiler and cook quickly, stirring
as needed, if in aluminum sauce pan, until thick. Then add
sugar (and spices if liked) and continue cooking until as heavy
as desired. After sugar is added the mixture requires constant
attention, unless in pressure boiler.
Butter made from pulp left from jelly drip gives a darker
colored product than that made from the fresh fruit and a more
"fruity" flavor that is preferred by many.

Guava Paste No. 1
1 part sugar 2 parts guava pulp
Use pulp or pomace from the jelly drip or pulp from fresh
guavas. Put through dilver or fruit press to remove seed.
Measure. Cook until thick; add sugar and cook until the mass
clings to spoon as it is stirred. The paste will require constant
attention as it nears the finishing point. A wooden paddle
having a square edge is decidedly better than a spoon for starring.
Never use a tin or an enamel spoon to stir. The faster the
product is cooked the clearer it will be.
The paste should be cooked until it is so stiff that when the
paddle is drawn through it the mass will not readily flow to-
gether again. The paste may be molded, cut in squares, placed
on cardboard and wrapped in waxed paper or, preferably, in
cellophane-first covering the cardboard with cellophane or
waxed paper. It may be molded in small wooden or tin boxes
lined with carefully fitted oil paper.
The pulp should be canned in season and the paste made only
as needed.
Guava Paste No. 2
1 qt. canned guavas, juice and fruit
1 cup sugar
Drain juice from fruit and rub pulp through a sieve. Cook
sugar and drained juice until a few drops, tried in cold water,
will crack. Add pulp and continue cooking until the mixture
follows the spoon around in a pasty ball. Spread in an oiled
pan about 1/4 inch thick. Let stand for a day or so to become
stiff, then cut in cubes, strips or fancy shapes, and roll in
granulated sugar.

The Goodly Guava

If paste is a little soft a second dusting of sugar may be
needed. Allow a day for drying between the coatings.
Paste may be stored in layers separated by heavy waxed paper,
or in tight tin or wooden boxes, so that no moisture can be
taken from the air.
Owning to the stiffness of the paste it is important that it be
poured out rapidly, and that as soon as it is emptied from the
cooking vessel it be placed in the mold or spread into a sheet of
the desired thickness on a marble, enamel or china surface. This
surface should be oiled or greased and ready to receive the paste.
The best grades of oils-those having the least flavor-are most
suitable, but for home use lower grade oils, butter, or even a
good grade of lard may be used. Dry paste as rapidly as pos-
sible. It should stand at least 12 hours before it is cut.

Variations in Guava Paste
Just before removing the paste from the stove, various mix-
tures, nuts, and crystallized citrus fruits may be stirred into it
for the purpose of giving variety to the product. Or immediately
after the paste is poured out, a pecan half or candied kumquat
may be firmly pushed into the mass. After cooling, the paste is
cut around the nut or fruit so that each piece of paste has its
fruit or nut. center.
Dust with powdered sugar or roll into shredded cocoanut
which has been slightly moistened with heavy syrup. Dry
thoroughly. Wrap and pack as other fruit pastes. Chopped
nuts alone may be used for a filling.
A paste loaf or roll may be made by spreading a mixture of
chopped nuts and candied citrus peel, gingered watermelon rind,
preserved figs and other fruit, fondant or divinity on the paste
and then, rolling the mass firmly into a loaf, cutting it like a
jelly roll. Use a sharp butcher knife, heated and oiled frequently
that the cleavages may be smoothly and easily made.
For still further variety, the paste may be cut into various
shapes, dried thoroughly and coated with fondant or chocolate.
Many attractive and delicious variations may be secured by the
interested and ambitious worker with this best of all fruit pastes.

Guava Gumdrops
2 cups guava pulp 2 tbsp. gelatin
2 cups sugar 8 tbsp. cold water
1 to 11/ cups chopped pecans 1 tbsp. lemon or lime juice

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Put guavas through fruit press. Soak gelatin in cold water.
Add sugar to guava pulp and cook until thick, stirring con-
stantly. Remove from the heat, add the gelatin, lime or lemon
juice, and stir until thoroughly dissolved. Add the nuts and
pour into shallow pans to cool. When set, cut into rectangular
pieces and roll in powdered sugar.

Guava Preserves
Use 3/ pound sugar to each pound guava shells. Use good-
flavored thick-meated fruit. If of fine, smooth, unblemished
skin, do not peel, merely remove blossom end and cut in half.
Scoop out seed center and save this pulp for butter, sauce and
Cover guava shells with sugar, add 1/4 cup water and allow
to stand 3 to 4 hours or until sugar is dissolved. Add ginger
root, a few slices of lemon and boil until the syrup is some-
what thickened and the fruit transparent. Allow to stand over
night. Pack in hot, sterilized jars and process pints 15 min-
utes at simmering. Or reheat preserves to boiling, pack im-
mediately into hot jars and simmer 5 minutes.

Spiced Guava Special
4 lbs. prepared guavas 1 lb. pineapple cut in small chunks
31/2 lbs. sugar 1 large stick cinnamon
3 cups cider vinegar 1 tbsp. whole allspice
1 cup pineapple juice 1 tbsp. whole cloves
3 blades mace U tsp. salt
Tie spices loosely in cheesecloth bag and put with syrup made
of sugar, vinegar and pineapple juice.
Boil syrup mixture gently for 10 minutes; add prepared fruit
and cook until tender and somewhat transparent. Let stand
over night to absorb syrup. Reheat, put fruit carefully into
sterilized jars, boil syrup heavier if necessary, put over fruit,
adjust cover and simmer pints 10 minutes.

Guava Relishes
Guava Pickle-Baked
Peel, if skin is blemished. Cut in halves and remove seed.
Cover bottom of large casserole with prepared guavas. Sprinkle
layer of either brown or white sugar over guavas. Alternate
the layers of guavas and sugar until casserole is nearly full,
adding a dash of ground cloves and cinnamon mixed in the

The Goodly Guava

Fig. 5.-The common apple-shaped guava.

proportion of 1/2 part cloves to 1 part cinnamon. Have sugar
layer on top, cover with vinegar and bake-covered-until the
guavas are tender and well flavored. Fine to serve with meats
and poultry.

Guava Sweet Pickle
3 lbs. prepared guavas 3 dozen whole cloves
3 cups brown sugar 2 large sticks cinnamon
1 cup white sugar 1 cup preserved ginger, or
1 cup best vinegar 4 pieces of fresh ginger root
1 tbsp. allspice tsp. salt
Select large, meaty guavas. Peel, cut in halves and scoop out
center. Place fruit in preserving kettle; add spices tied in
cheesecloth bag and other ingredients and let stand 3 to 4 hours.
Then cook until fruit is tender and syrup heavy. Time required
depends on type of guavas used. Seal boiling hot in hot, sterile
Guava Catsup
Slice prepared guavas in preserving kettle. Add only suf-
ficient water to prevent scorching and cook until tender, then
put through coarse sieve or fruit press to remove seed. Or
pulp may be obtained by putting ripe, raw guavas through fruit
press without preliminary cooking.
To each quart pulp add 1/ level tablespoon each of salt and

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ground mustard; 1/2 tablespoon each whole pepper, allspice,
cinnamon, cloves and celery seed; 1 corm dried ginger and 2
small hot peppers (tied loosely in cheesecloth bag); 1 clove
garlic, chopped very fine. Simmer until very thick, then add
1 to 11/2 cups strong cider vinegar and 1 cup sugar and cook
again until thick and smooth. Let stand over night. In the
morning, if too thick, reduce with vinegar to right consistency,
reheat to boiling and seal while boiling hot.

Guava Chutney4 No. 1

3 lbs. prepared guava shells 3 lbs. tamarinds
3 lbs. brown sugar 3 pods chili pepper, dried
2 lbs. raisins, seeded 2 cloves garlic
1 pt. pimiento 12 lb. onions
1 lb. green ginger 14 cup white mustard seed
1 tbsp. each ground allspice, 1/ cup celery seed
cloves, cinnamon, salt /4 tbsp. pepper
Remove fibrous hulls from tamarinds and soak pulp in 2 quarts
of best vinegar, stirring often to dissolve pulp from seed. When
pulp is dissolved, run through fruit press or colander to remove
seed. Put guavas from which seeds have been removed through
coarse blade of the food chopper. Put the raisins through the
same chopper. Use the finest blade for the green ginger, pep-
pers, garlic and onions. Mix all ingredients and boil 40 to 50
minutes. Let stand over night. Reheat to boiling, re-season.
if needed, and pour into hot sterilized jars and seal at once.

Guava Chutney No. 2
5 lbs. guavas 1 clove garlic
3 lbs. sugar 1 lb. onions
2 qts. best vinegar 11/2 tbsp. mustard
2 lbs. seeded raisins 11/2 tbsp. powdered sugar
2 tbsp. salt 3 small hot peppers
2 tsp. each cinnamon and cloves
Put guavas through fruit press to remove seed. Boil until
smooth and thick. Put raisins, onion, garlic through food
chopper. Add these and sugar, vinegar and seasonings. Cook

'Chutneys are of East Indian origin. True chutneys are a hot, sweet,
spicy mixture, flavored largely with ginger and the ingredients minced
fine. Proportions seem very capricious and the pungency and spiciness
may be easily regulated to suit the taste.
5 The tamarind (Tamarindus indica), a beautiful leguminous fruit tree
with brown pods containing a pulp rich in sugar and acid, is used as an
ingredient in chutneys, meat sauces and spreads, and for making a health-
ful, delightful drink. Many bushels of fine tamarinds waste every year
when they could so well be used to further food value and richness and
add flavor to guava, mango and other chutneys.

The Goodly Guava

until thick, stirring occasionally, and let stand over night.
Reheat and seal boiling hot. Hold several weeks before using.

Tropical Relish
4 lbs. prepared guavas 1/ cup celery seed
1 qt. vinegar Y tsp. salt
2/2 lbs. sugar 1 clove garlic
1% lbs. raisins 1 tsp. dried chili pepper
1/4 cup white mustard seed 1 lb. preserved ginger
Cut blossom and stem ends from fruit; peel, if blemished,
and remove seed. Put through food chopper with raisins, garlic,
ginger,6 mustard seed and chili. Add remaining ingredients
and boil mixture 30 minutes. Let stand over night. If too
heavy, dilute with vinegar. Reheat, pack and seal. Allow to
ripen several weeks before using.

Guava Salads
Creamed and richly seasoned cream or cream style cottage
cheese perhaps with horse-radish, grated onion and a little mayon-
naise filled into guava shells (fresh, canned or preserved) and
served with salted crackers make a splendid garnish for any
fruit salad. Or indeed just the shells alone, served with a block
of cream cheese and salt crackers, make a delightful dessert
with practically no fixing at all. This, too, is the favorite des-
sert served at the popular Spanish restaurants in Florida.

South Florida Salad
1 cup peeled, seeded, sliced guavas 1 cup bananas, sliced
1 cup tangerine or grapefruit Cream mayonnaise
sections, fresh or frozen Lettuce
Mix fruit and dressing. Arrange on lettuce. Sprinkle with
paprika or a few gratings of nutmeg and top with a Surinam
Cream Dressing
1 tsp. mustard Few grains cayenne
1 tsp. salt 1 tsp. butter
2 tsp. flour 1 egg yolk
1 tbsp. powdered sugar 1 cup lime juice
1/ cup thick cream, sweet or sour

SGinger, Zingiber officinale, will long remain one of the world's most
popular spices and should be grown in every Florida garden. Ginger grows
well if given rich soil, sufficient moisture and partial shade. Enough may
be grown in a 3 ft. plot of suitable soil to supply the needs of the average
family for the year. Fresh green ginger is an indispensable part of chut-
neys, giving them much of their spiciness and pungent flavor.

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Mix dry ingredients in top of double boiler and add butter,
egg and lime juice slowly. Cook over boiling water, stirring
constantly, until mixture begins to thicken. Cool and add to
heavy cream, beaten until stiff.
Frozen Fruit Salad No. 1
1 cup sliced guavas, canned 12 cup whipped cream
or fresh /2 cup sliced carissa or rose-
1 cup diced pineapple apple, optional
1/2 cup bananas, sliced 1 cup cooked dressing
Have all ingredients cold. Add cream to dressing; add fruit.
Mix gently. Freeze.
Frozen Fruit Salad No. 2
12 cup pineapple, diced 1/2 cup well seasoned mayonnaise
1 cup sliced guavas '/ cup diced celery
/2 cup thinly sliced kumquats 2 cups cream, whipped
1/ cup coarsely chopped pecans
Drain fruit thoroughly, cut in small pieces, combine with
celery and pecans. Add cream to mayonnaise; fold in first mix-
ture. Freeze.
Guava Sandwiches
The sweet sandwich is not only appropriate for party functions
but is most welcome in the child's school lunch where it provides
the sweet that is desirable and most acceptable.

.Guava Preserve Sandwich
1 small cream cheese, or /2 cup nuts, chopped
/4 cup cottage cheese % cup guava preserves, chopped
Mayonnaise Lettuce
Mash cheese and, if needed, moisten with syrup from pre-
serves. Add nuts and preserves. Spread thin slices of bread
with mayonnaise, add lettuce sandwich mixture and put to-
gether. Guava jam may be substituted for the preserves.
Guava and Nut Sandwich
Mix 1/2 cup guava preserves with 1~ cup chopped peanuts
or pecans, add lemon, lime or calamondin juice to moisten and
spread on buttered whole wheat bread. The preserves and nuts
may be put through food chopper, if preferred.
Sandwich de Luxe
Guava chutney well mixed with cream or cottage cheese and
used as a spread between thin slices of bread-rye or whole
wheat-makes fine eating. Press, cut and chill.

The Goodly Guava

Guava Desserts-Hot
Rich, ripe, flavorsome guavas, peeled if necessary, cut in
halves, seed center removed and put through the fruit press
or dilver, then combined with the shells, sugared and covered
with varying types of rich, sweet doughs and pastries, baked
to a golden brown crispness and oozing fragrant juice are some
of the many uses for which guavas are so well suited.

Fig. 6.-Fruit of the common, pear-shaped guava-many top the scales at
from 12 to 16 ounces.

Shortcake, when carefully made, can be as delicious with
guavas as with the more renowned orange, peach or strawberry
and deserves to be served more frequently in Florida homes.
The well known German apple cake or kfichen is made with
yeast and is most delicious when spread liberally with butter
and served with coffee. Many think this cake is even more
delicious made with guavas instead of apples, and once having
tasted the guava sauce cakes, in which the sugar and spice is
blended with the fragrance of the guava, will pronounce them
gastronomic delights.

Guava Brown Betty
1 cup sugar 1/a cup water
1/ tsp. each cinnamon and 3 tbsp. lemon, lime or calamondin
nutmeg juice
2 cups bread crumbs 2 cups guavas, seeded and cut in
1/ cup butter small pieces
Blend the sugar and spices. Mix crumbs and butter lightly
with fork. Cover bottom of buttered pudding dish with crumbs

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and add half of the guavas. Sprinkle with the sugar mixture;
repeat, cover with remaining crumbs. Mix the water and citrus
juice and pour over. Dot with bits of butter and bake in a
moderate oven (3500 F.) about 45 minutes. Cover at first to
keep crumbs from browning too rapidly. Serve with cream and
sugar. Will serve about eight.

Guava Roly Poly
2 cups prepared guavas 3 tsp. baking powder
2 cups flour 4 tbsp. shortening
% tsp. salt 1 egg, beaten
2 tbsp. sugar 12-3/ cup milk
12 tsp. each cinnamon and nutmeg
Sift dry ingredients. Cut in shortening until mealy in ap-
pearance. Add beaten egg and milk and blend. Toss on floured
board and roll out about 1/1 inch thick. Brush with melted
butter or other fat.
Spread dough with guava mixture, sweetened and spiced.
Dot with butter. Roll up as for jelly roll. Place in greased
pan and bake in a moderate oven (3750 F.) for 20 minutes.
Serve with favorite pudding sauce or hard sauce.

Deep-Dish Guava Pie
4 cups peeled, seeded and sliced %/ tsp. salt
guavas 1 tsp. lime juice
% cup sugar 2 tbsp. butter
2 tbsp. flour Pastry
1/ tsp. cinnamon Cream or ice cream
Place guavas in baking dish, about 14/-quart capacity. Com-
bine flour, sugar, cinnamon and salt. Sprinkle over guavas.
Add lime juice and dot with butter. Cover with pastry rolled
thin to fit the top. Cut gashes in pastry for steam to escape.
Brush with milk. Bake in a hot oven for 30 to 40 minutes, or
until guavas are tender. Serve warm with cream or ice cream.

Guava Shortcake
2 cups flour '2 tsp. salt
4 tsp. baking powder % cup shortening
2 tsp. sugar About %, cup milk
4 cups prepared guavas
Sift flour, baking powder, sugar and salt twice. Cut in the
shortening and add milk gradually. Toss on slightly floured
board and divide in 2 equal parts. Pat and roll to fit in a buttered
cake tin; butter first layer before placing the second one and

The Goodly Guava

bake in hot oven about 15 minutes. When done remove to hot
serving plate, separate layers and cover with. well sweetened
guavas, sliced, seeds removed from pulp and pulp added to sliced
fruit. Cover with the other layer and spread with more of the
guava, grate on a little nutmeg and cover top with slightly
sweetened whipped cream.

Guava Upside-Down Cake
In a greased pan about 9 inches in diameter spread 1 cupful
of brown sugar and dot with 1/4 cupful of butter. Cover with
11/2 pints of guavas, fresh or canned, seeds removed. Place in
oven while mixing the following batter:
2 eggs 1% cups bran
1 cup milk 1 cup flour
1 cup sugar 21/2 tsp. baking powder
1 tbsp. lemon juice 1/4 tsp. salt
Separate the eggs and beat yolks. Add half the water, sugar
and lemon juice, then part of the bran, flour, baking powder
and salt which have been mixed together. Add the remaining
water and dry ingredients, lastly folding in the stiffly beaten
egg whites. Pour over guavas and bake in a moderate oven
(3500 F.). for about 50 minutes. When baked, turn upside-
down on a large platter. Spread with caramel from pan evenly
over cake and serve with cream or a hot lime or lemon sauce.
Guava Gingerbread
Pare, remove seed and slice guavas, sufficient to make a pint,
into a buttered baking dish and mix with 1/ cup sugar and 1
tablespoon of lime juice. Cook 10 to 15 minutes in a moderate
oven while the following batter is being mixed:
1 egg /4 tsp. salt
/z cup sugar 1 tsp. ginger
% cup sour milk 1/ tsp. cinnamon
% cup molasses 1/ tsp. nutmeg
%3 tsp. soda 1 tsp. baking powder
1 cup flour
Beat egg, add sugar, sour milk, molasses and the dry ingre-
dients sifted together; added the melted butter. Mix well and
pour batter over guavas. Bake in moderate oven (3500 F.)
until the gingerbread is done. Serve with cream, a citrus sauce
or a honey topping.
Lime or Lemon Sauce
1 cup sugar % cup lime or lemon juice
2 tbsp. flour 1/ tsp. grated lime or lemon rind
1%/ cups boiling water Pinch salt
2 tbsp. butter

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Mix dry ingredients thoroughly; add boiling water; cook 3
minutes. Add lime or lemon juice and butter and remove from
stove. Substitute 1/2 cupful orange juice for 1/2 cupful water
in the foundation recipe and grated orange rind for lime or
lemon rind for an orange sauce.

Honey Topping
1 egg white 1 cup honey
4 tbsp. water 1/ tsp. cream of tartar
Pinch of salt
Combine all ingredients and cook very slowly over low heat
on an electric range or in a double boiler, beating constantly
with a rotary beater until mixture stands up in peaks. It may
be beaten until creamy when removed from heat. This is a
delicious meringue topping. It does not set on the outside, but
is creamy and fluffy.

Guava Tapioca-Baked
1/ cup quick cooking tapioca 14 tsp. salt
1 cup boiling water 2 tbsp. butter
2 tbsp. lime or calamondin juice 3 cups peeled, sliced, seeded
1 cup sugar guavas
Add the boiling water to the tapioca and cook until it clears.
Add the sugar, cinnamon, salt and fruit juice. Place the guavas
in a greased shallow glass baking dish, dot with butter and pour
the tapioca mixture over them. Bake in a moderate oven until
the guavas are tender and the top is lightly browned. Serve hot
or cold with plain or whipped cream.

Guava a la Gadsden Pudding

To 1 pint guavas, peeled, seeded and sliced (fresh or canned)
add 2 tablespoons melted butter and 1 cup sugar. Beat 3 eggs
until light; add 1 pint of milk and a cup of hot, boiled rice.
Add the guavas and bake in a moderate oven for about 30 min-
utes. Grated lemon or orange rind may be added. Serve cold
with cream or with lemon sauce.

Guava de Luxe Pudding

4 cups guavas, (fresh or canned), % cup brown sugar
peeled, cut in fourths, and 1 tbsp. butter
seeds removed from pulp Stale cake crumbs
Juice 1 orange 1 tsp. grated orange peel
2 tsp. lemon or lime juice

The Goodly Guava

Arrange half of the prepared guavas in greased deep baking
dish. Pour half of the orange and lemon juice over them;
sprinkle with orange peel and sugar and dot with bits of butter.
Add remainder of guavas and repeat process. Bake in a moder-
ate oven (3750 F.) until tender. Cover with a thin layer of
cake crumbs and brown slightly in oven. Serve hot with orange
marshmallow sauce. Pineapple, tamarind, mango or other fruit
juice may be used in place of the orange juice.

Orange Marshmallow Sauce
1/ lb. marshmallows 7/ cup sugar
1 orange, juice and grated rind 1/s tsp. cream of tartar
1 egg white 3 tbsp. water
1 cup cream whipped
Cut the marshmallows up fine and let stand in orange juice.
Place unbeaten egg white, cream of tartar, sugar and water in
top of double boiler. While the water boils vigorously under-
neath, beat with a rotary beater until the mixture is white and
fluffy. Stir in marshmallows and fruit mixture. When cool, add
whipped cream just before serving. This sauce is delicious.

Guava Kiichen
1 cake compressed yeast Ia cup butter
1 cup scalded milk 1/2 cup sugar
2 eggs /4 tsp. salt
1 tbsp. sugar 1 pt. guava shells
31/ cups flour Cinnamon
Dissolve yeast and sugar in lukewarm milk. Add 11/2 cups
flour to make sponge and beat until smooth. Cover and set
in warm place until light, about 45 minutes. Cream butter
and sugar and add to sponge with eggs well beaten, salt and
remainder of flour, or enough to make a soft dough. Knead
lightly. Place in a well greased bowl. Cover and set aside to
rise for about 2 hours or until double in size. Roll half an inch
thick. Place in two well greased shallow pans. Brush with
butter, sprinkle with sugar. Pare large guavas, cut in halves
lengthwise, then quarters and remove seeds. Press guava quar-
ters into dough; sprinkle with sugar and dust lightly with
cinnamon. Cover and let rise about 1/9 hour. Bake 25 minutes
at 350 to 4000 F. or until well browned. It may be necessary
to cover with pan for first 10 minutes so that the guavas will
be thoroughly cooked.

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Guava Tea Ring
1 to 2 cakes dry yeast, soaked in % cup butter
1 cup milk scalded and cooled %/ tsp. salt
2/3 cup guava preserves 2 eggs
1 tsp. lemon juice Flour, about 6 cups or more
Yz cup lukewarm water
Prepare this dough in the late afternoon or early evening.
Break and soak yeast cake in water. When soft add it to luke-
warm milk. Cream together butter, sugar and salt. Add beaten
eggs, guava preserves and lemon. Blend this with yeast mix-
ture. Thicken with flour until so thick it may just be beaten
with a heavy spoon, then add enough flour so that it may be
kneaded. Do not make too stiff. Beat hard until bubbles form
or knead until smooth. Place in greased bowl; cover well and
let rise overnight in moderately warm place.
Early next morning, or when dough has fully doubled its bulk,
turn dough onto lightly floured board. Cut off enough dough
to make medium size cake. Roll gently until 1/4 inch thick and
about 15 inches wide. Brush with butter; sprinkle with sugar
and add chopped pecans. Roll up as for jelly roll. Shape into
a ring, fastening ends together firmly. Place in buttered pan.
Wash top with egg and milk, cover and let rise until fully doubled.
Bake 20 to 25 minutes in a very moderate oven, 325 to 350
degrees F. Remove from pan and while still warm (not hot)
frost with water icing. Sprinkle top with chopped nuts or
candied orange peel.
This same dough may be used for any sort of coffee cake or
for rich sweet rolls.
Guava Sauce Cake
% cup fat 1% tsp. nutmeg
1 cup brown sugar 1 tsp. salt
1 egg 3 tsp. baking powder
1 cup unsweetened guava sauce 1 cup candied orange peel, or
2 cups flour kumquat
1/3 cup of milk Y cup pecans, cut small
% tsp. cinnamon 1/ tsp. soda
Y tsp. cloves
Cream the fat and sugar thoroughly. Add the remainder of
the ingredients with the soda dissolved in the guava sauce. Beat
for 2 minutes. Pour into a greased and floured loaf pan in
slow oven (300 degrees F.) for about 40 minutes.
The sauce may be made from the pulp left from the jelly drip
-cooked thick and canned without sugar.
Pecans may be substituted for the orange peel or raisins, or

The Goodly Guava

they may be omitted entirely. A dusting of powdered sugar is
sufficient icing, but the most delicious for any of the guava
cakes is:
Lemon or Lime Butter Icing
2 cups powdered sugar 1/4 cup melted butter
3 tbsp. water 1% tbsp. lemon juice
1% tsp. grated lemon rind
Mix all together, stirring until creamy. Spread at once.
Calamondin juice gives delightful flavor. If used, substitute
calamondin juice also for the water.

Guava Frosting
1 tbsp. lime juice 1 tbsp. light corn syrup
1 cup guava puree 2 egg whites
1% cups sugar Dash of salt
1/2 cup water
Add lime juice to puree. Boil sugar and corn syrup together
to soft ball stage, then add puree. Pour in fine stream over
stiffly beaten egg whites, beating constantly until frosting will
hold its shape. Cool before spreading on cake. Excellent for
topping on sponge squares or sheet cake.

Guava Desserts-Cold
The guava is particularly appealing used fresh, as a dessert
fruit, served with a sprinkle of sugar and with cream, with or
without seeds removed-but DO seed them!
In the words of a present-day enthusiast, we have this rec-
ommendation for the above use of the fresh fruit. "Pick out
some nice, large guavas and peel them carefully. Scoop out
the seed mass and run it through the fruit press. Slice the
guava into spoonful chunks and mix with the fruit from which
the seed has been extracted. Add a little sugar and a little
lemon or lime juice. Put in the ice box until ready to serve
and then serve with good, rich fresh cream. Oh boy! a peach
in its prime is no better."
Served with crisp cookies, it is an admirable dessert to follow
a heavy dinner or for supper.
Cattley guavas are excellent served in this simple manner.
Do not peel Cattleys, just remove stem and blossom ends, cut
in half and scoop out centers.

Florida Cooperative Extension

Florida Fruit Cup

1 cup each guavas (fresh or canned), grapefruit or tan-
gelo hearts and pineapple and % cup rose-apple or

Slice guavas, cut up pineapple and grapefruit in medium pieces,
slice rose-apple or carissa thinly. Cover with guava juice. Add
juice of 1 lime and sugar lightly. Let stand in refrigerator 2
hours before serving. (This is a good fruit cocktail.)
Or better yet, place these cut up summer fruits in a big bowl
and add a block of lime, lemon or orange sherbet and serve as a
heavenly dessert on a hot day or night!

Guava Meringue

2 cups fresh guava pulp 2 egg whites
Sugar 1 tsp. lemon or lime juice
Put guava pulp, sugar, lemon juice and egg white in large
mixing bowl. Beat with egg beater until light and stiff. Serve
Note.-Fresh strawberries and crushed peaches, persimmons
or mango may be used in the same manner as guavas.

Mid-Summer Dessert

2 cups guava sauce Sugar
% cup cream, whipped Honey ginger cookies
1 egg white, whipped
Make guava sauce of well flavored guavas and sweeten to
taste. Place in electric refrigerator until very cold. When
ready to serve, fold in cream, then egg white. Heap in sherbet
or parfait glasses and sprinkle thickly with crumbled honey
ginger cookies.

Guava Delicious No. 1

Pare ripe guavas, cut them in half and scoop out the seeds.
A thin silver spoon is best to use. Cut the shells into quarters
or eighths. Slice bananas. Have twice as much guava as
banana. In a glass serving dish place alternately the bananas
and guavas. Have the top layer guava. Sprinkle with sugar
and grated coconut. Add a half cup of orange or other fruit
juice or cold water. Cover the dish and let it stand in the re-
frigerator for several hours. Serve cold, with or without cream.

The Goodly Guava

Guava Delicious No. 2
1% cups acid guava pulp Sugar
2 ripe bananas 1 tbsp. lime or lemon juice
1 cup cream Grated chocolate
Rub banana through sieve. Add guava pulp and lemon juice.
Add stiffly beaten cream. Sweeten lightly. Chill thoroughly.
Serve piled in sherbet glasses and top with grated bitter choco-
late. Crushed lemon, peppermint or other hard candy or chopped
nuts may be used instead of chocolate.

Guava Whip No. 1
1 cups guava pulp 2 egg whites
1/ cup cream % cup sugar
12 cup nut meats or grated Guava shells
Whip cream and egg whites together until stiff. Add guava
pulp, sugar and nuts and mix lightly together. Chill. Serve
on guava shells, sweetened and chilled.

Guava Whip No. 2
1 level tbsp. gelatin 3/ cup sugar
% cup cold water 1 cup guava pulp
%/ cup boiling water 1 tsp. salt
1 tbsp. lime juice 2 egg whites
Soak gelatin in cold water about 5 minutes and then dissolve
in boiling water. Prepare guava pulp by putting ripe fruit
through fruit press. Add pulp to dissolved gelatin and stir.
Add sugar, salt and lemon juice and continue stirring. Allow
mixture to cool and when beginning to thicken fold in egg
whites which have been beaten stiff and dry. Rinse individual
molds in cold water and fill with mixture. Place molds in re-
frigerator' and chill. To serve inmold on plate and serve with
sweetened guavas. Garnish with a Surinam cherry in season.

Guava Nut Whip
1 cup thick guava pulp 1z cup crushed peanut brittle or
1 cup cream toasted coconut
Whip cream until stiff; add sugar; fold in guava pulp and
peanut brittle. Chill thoroughly. If preferred, freeze partially
in refrigerator trays or pack in equal parts of ice and salt for
1 hour. Serve in sherbet glasses and sprinkle crushed peanut
brittle or toasted coconut on top.

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Guava Ice Box Cake
1 tbsp. gelatin 1 cup guava pulp
14 cup cold water 1/ cup crushed pineapple
14 cup boiling water 3 egg whites
1 cup sugar Ladyfingers or sponge cake
/s tsp. salt 1 cup whipped cream
3 tbsp. lime juice
Soak gelatin in cold water and dissolve in boiling water. Add
sugar and salt, then lime juice, guava pulp and crushed pine-
apple. Mix thoroughly; place in refrigerator until partly con-
gealed, then beat with wire whip and fold in whites of eggs,
beaten stiff. Have a straight-sided dish lined with ladyfingers
or sponge cake. Add mixture; chill thoroughly, 4 to 6 hours.
To serve, unmold cake on large plate and garnish with whipped
cream, pineapple chunks and guava slices. Or sprinkle with
crumbled ladyfingers or freshly grated coconut and serve at
Thinly sliced ripe rose-apple,7 carissa, pineapple, banana or
other tropical fruit in season may be substituted for the crushed
Paradise Pie
1% cups Zweiback, Graham crack- /2 cup sugar
ers or Melba toast crumbs 1. cup butter
1/ cup.chopped nuts
Roll zweiback or put through food chopper. Mix crumbs, nut
meats, sugar and melted butter. Reserve 1/2 cup of mixture for
top. Spread remainder of mixture carefully in bottom and sides
of deep pie plate, using additional butter if crumbs do not
adhere easily, and bake in a slow oven 10 minutes.
For filling, use:
2 cups guava pulp 3 egg whites
Confectioners' sugar to taste 1 tsp. lemon or lime juice
Beat egg whites until stiff and dry. Add guava pulp and
lemon juice. Sweeten to taste and blend thoroughly. Just
before serving cover with sweetened whipped cream. Sprinkle
with remainder of crumbs or dot with guava jelly, grated coco-
nut or chopped pecans. If cut when cold, will slice nicely.

Guava Ice Cream No. 1

Use any foundation cream recipe. Add pulp of the guavas-

7The rose-apple (Eugenia jambos) is esteemed as an ornamental.
When mature fruit is crisp, juicy and sweet and is perfumed like a rose.

The Goodly Guava

with seeds removed-as you would peach, strawberry or other
fruit pulp. One method follows:
3 cups guava pulp 2 cups sugar
1 pt. cream 2 tbsp. lemon juice
1 pt. milk
To the guava pulp, add the sugar and lemon juice. Scald the
milk and combine carefully with the fruit mixture. Add cream
and freeze in the usual way. After freezing, pack and allow to
stand an hour or more to ripen.

Guava Ice Cream No. 2
2 cups cream 2% qts. fresh ripe pureed guava
1 cup milk pulp
4 eggs '/ cup lime juice
cup sweetened condensed milk Ice
3 cups sugar Coarse salt
1/4 tsp. salt
Heat 2 cups cream and milk in top of double boiler. Beat
eggs slightly. Add sweetened condensed milk, sugar and salt.
Stir in a little of the hot cream, then return to double boiler.
Cook 5 minutes, stirring constantly until mixture just coats
spoon. Cool. Stir in guava pulp, lime juice and remaining
cream. Freeze in ice and salt. Makes 1 gallon.

Guava Ice Cream Special
Over a scoop of guava ice cream sprinkle 2 tsp. toasted coco-
nut. Pour hot chocolate fudge or chocolate syrup over this and
top with a spoonful of whipped cream.
To prepare the toasted coconut, place 1 cupful coconut and 2
teaspoonfuls butter in shallow pan and roast very slowly. Stir
as needed for light, even coloring.

Guava Ice Cream Sundae
To a serving of vanilla ice cream add a serving of preserved
guava shells for a simple and most intriguing dessert.

Buttermilk Guava Sherbet
2 cups fresh buttermilk % to 3/ cup sugar
1 cup guava pulp, fresh or 1 egg white, unbeaten
canned 2 tsp. lemon or lime juice
Combine buttermilk, sugar and guava pulp. Place in freezing
tray of automatic refrigerator and freeze to mush-like con-
sistency. Remove to a bowl, add egg white and fruit juice and

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beat until light and fluffy, using a hand beater at high speed.
Return to tray and freeze until firm enough to serve.

Guava Cream Sherbet
2 egg whites 1 cup top cream or coffee cream
1/s tsp. salt Grated rind of 1/ lemon or
/ cup sugar orange
%1 cup sweet corn syrup 1 cup fresh guava puree
1 tbsp. lime juice
Beat egg whites with salt until stiff. Gradually add sugar
until it is like a meringue. Slowly add corn syrup, beating
constantly. Add lime juice to the cream and beat to heavy froth.
Stir pureed guavas into the mixture; then slowly add whipped
cream and blend well. Pour into freezing tray and freeze to
mush. When partially frozen, remove to chilled bowl and beat
until smooth but do not allow to melt. Return to tray and
freeze at coldest control of refrigerator-the quicker the freeze
the smoother the product.

Guava Ice
1 qt. water 2 qts. guava pulp
12 cups sugar 2 tbsp. lime or lemon juice
Put peeled guavas through fruit press. Make a syrup by boil-
ing sugar and water together for 10 minutes. Cool, add the
fruit pulp and lime or lemon juice. Pour into freezer and freeze.

Frozen Guava Eggnog
3 eggs 1/2 cup guava puree
12 cup sugar 1/ tsp. nutmeg
1/ cup cream, whipped 1 tsp. lime juice
Beat eggs well. Gradually beat in sugar. Fold in remaining
ingredients. Pour in refrigerator freezing trays and freeze
2 to 4 hours.

Guava Beverages
Guava juice is increasingly popular as an everyday refreshing
beverage, or served as a party punch. The juice, canned or
frozen in the season of plenty, chilled and served with pineapple,
lime, tangelo or other citrus fruit juice, deserves all the pleasant
adjectives that are justly applied to its intriguing flavor.
The smart south Florida hostess knows that a drink does
not have to be alcoholic to rate careful mixing and blending.
She adds a bit of flair in the form of thinly sliced kumquat, lime,

The Goodly Guava

carissa,8 rose-apple or other fruit, and sweetens to taste with
honey or sugar syrup that she keeps in her refrigerator.
Use milk and buttermilk and blend even more delicious,
nutritious beverages with guava juice or nectar as a part of
the blend. One part of guava juice to 2 parts of fresh butter-
milk makes a good proportion.

Tropical Cooler
2 qts. guava juice Cracked ice
1 cup fresh lime, calamondin or Sugar or honey to taste
sour tangelo juice
Blend well, pour over cracked ice and serve with thin slices.
of citrus fruit or thinly sliced carissa, or both.

Summer Special
For a 2-quart shaker (a half-gallon fruit jar may be used),
mash 3 bananas to a pulp. Add 2 cupfuls of guava juice, the
juice of 4 limes and 2 cupfuls thin cream. Sweeten with honey.
Fill shaker with shaved ice and shake until outside of the shaker
is frosty. Serve in tall, slender glasses with a beverage spoon
and straw.-Contributed by Mrs. Frank Finzell, Mt. Dora, Fla.

Palm Beach Punch
Blend together 2 quarts guava juice, 1 cup crushed pineapple,
1 cup tamarind, lime or other sour fruit juice and 2 quarts cold
water. Add 1 cup fresh minced mango, kumquat or carissa
thinly sliced. Sweeten to taste and pour over ice. If too strong,
dilute to taste.
Pansy's Smash
Guava, Pineapple, Lime Juice
Fill the refrigerator tray with pineapple ice and freeze to a
mush. Make a tart guava-ade with lime added. Fill tall glasses
half full and add pineapple ice. Place a thin slice each of lime
and orange and a sprig of mint in each glass and serve.

Hollywood Highball
Juice of 12 limes 1 pt. tamarind juice
Juice of 12 oranges 1 qt. guava juice
3 qts. of water 1 pt. crushed pineapple
2 pts. ginger ale Honey to sweeten
8 The carissa (Carissa grandiflora) is a handsome evergreen shrub. It
has star-like, deliciously perfumed white flowers and beautiful scarlet fruit
with flesh-colored pulp, flecked with red.

Florida Cooperative Extension

Warm honey and add to water. Blend and add fruit juices
and crushed pineapple and chill. When ready to serve, add
ginger ale. Garnish with thin slices of lemon and orange, and
pour over ice.

Frozen Summer Punch

2 cups guava juice 2 cups cold water
1' cup thinly sliced kumquats 4 cups ice water
cup lemon or lime juice Ice
1 cup sugar
Combine guava juice, kumquats, lemon or lime, sugar and
cold water and stir until dissolved. Turn into tray of automatic
refrigerator (may use freezer) and freeze until of mush-like
consistency. Remove from tray, add ice water and stir. Serve
in tall glasses with addition of ice and any garnish desired.

Miami Blend

1 pt. guava jelly 3 qts. water
% cup lime or lemon juice Ice
Warm jelly to dissolve, add lime juice, water and cracked ice;
garnish glasses with thin slices of lime. A few crushed mint
leaves may be added if desired.

References on Guava Culture
The following publications present interesting information on
propagation, processing and food value of the guava:
LEON GOLDBERG and LEOPOLD LEVY. Vitamin C content of fresh, canned
and dried guavas. Nature, Vol. 148, page 286. 1941.
J. GOLDSTON and M. CHANIN. Guava, new vitamin C material; with
formulas for jelly, jam, etc. Food Industries, Vol. 17, page 366. 1945.
MIGUEL A. JIMENEZ. Studies of oxidizing enzymes of guavas. Food
Research, Vol. 12. July-August, 1947.
powder is rich in ascorbic acid. Food Industries, Vol. 18, No. 11. 1946.
S. J. LYNCH and H. S. WOLFE. The Redland guava. Fla. Agr. Exp. Sta.
Press Bul. 562. 1941.
HAROLD MOWRY, L. R. TOY and H. S. WOLFE. Miscellaneous tropical and
sub-tropical Florida fruits. Bul. 109, Fla. Agr. Ext. Ser., Gainesville.
MARGARET J. MUSTARD. Ascorbic acid content of some Florida-grown
guavas. Fla. Agr. Exp. Sta. Bul. 414. 1945.
GEORGE D.- RUEHLE. Growing guavas in Florida. Sub-Trop. Exp. Sta.,
Homestead, Florida. Mimeographed Report No. 12. 1947.
GEORGE D. RUEHLE. Promising new guava varieties. Proceedings Fla.
State Hort. Soc. 1946.
K. A. SMITH. The guava. Fla. State Dept. of Agr., N. S. Bul. 74. 1934.
GUY WADDINGTON and FRANKLIN M. CIST. The vitamin content of Psidium
guajava. Fla. State Hort. Soc. Proc. 56. 1942.
H. J. WEBBER. The vitamin C content of guavas. Univ. of Calif. Citrus
Exp. Sta., Riverside, Calif. 1944.

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