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Pat your guavas dry with paper towels. Place your guava on a cutting board. Using a knife, slice your guava in half.
Serrated knives usually work best when cutting open a guava. Some guavas have pink flesh, some have white flesh. You can either cut them in half or slice them up into thinner slices.
Eat your guava. You can either eat the whole guava rind and all or scoop out the insides. Either way, you're in for a delicious treat.
Some people like to put seasonings on their guavas like soy sauce, salt, sugar, or even vinegar. Store any guava you don't eat. You can wrap uneaten guava halves in plastic wrap and store them in the fridge for up to four days.
If you don't think you will eat the guavas within four days, you should freeze your guava. Frozen guavas can stay in the freezer for up to eight months.
Part 3 of Want to add a touch of the tropics to your next BBQ? Make guava barbecue sauce, a delicious sweet and salt combo that will make you feel like you're feasting in paradise.
Try making guava pastries. Bored with the classic berry danish? Why not try adding some excitement to your morning meal.
Make delicious guava jello. Skip the normal jello flavors dive and into something a bit more tropical. You can even make jello with actual guava chunks in it!
Step up the classic mimosa with some guava juice. Rather than mixing orange juice with sparkling wine, try some guava juice in a Hermosa mimosa instead.
Just pour the sparkling wine, a dash of guava juice and two or three maraschino cherries. Muskmelon Yellow. Rey Solu. Rocky Sweet. Santa Claus.
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Walter The Florida Entomologist. Categories : Edible fruits Mexican cuisine. Do not allow a single seed to remain as they are quite hard and unpleasant to bite into; people with dentures may want to injure you if one slips inches Set aside seedless guava "meat.
Freeze if you cannot make jam on the same day -- a good option as guavas mature at greatly varying times. Place guava "meat" into blender and pulse until relatively but not completely smooth.
Measure before placing into nonreactive pot for boiling. Using this measurement, add the same amount of sugar to the "meat.
Add two tablespoons of pectin and the juice of two small limes or one large Persian lime. Exudates from the roots of guava trees tend to inhibit the growth of weeds over the root system.
Light pruning is always recommended to develop a strong framework, and suckers should also be eliminated around the base.
Experimental heading-back has increased yield in some cultivars in Puerto Rico. Fruits are borne by new shoots from mature wood.
If trees bear too heavily, the branches may break. Therefore, thinning is recommended and results in larger fruits. Guava trees grow rapidly and fruit in 2 to 4 years from seed.
They live 30 to 40 years but productivity declines after the 15th year. Orchards may be rejuvenated by drastic pruning.
The tree is drought-tolerant but in dry regions lack of irrigation during the period of fruit development will cause the fruits to be deficient in size.
In areas receiving only 15 to 20 in cm rainfall annually, the guava will benefit from an additional 2, cm 2 acre feet applied by means of 8 to 10 irrigations, one every days in summer and one each month in winter.
Guava trees respond to a complete fertilizer mix applied once a month during the first year and every other month the second year except from mid-November to mid-January at the rate of 8 oz g per tree initially with a gradual increase to 24 oz g by the end of the second year.
Nutritional sprays providing copper and zinc are recommended thrice annually for the first 2 years and once a year thereafter. In India, flavor and quality of guavas has been somewhat improved by spraying the foliage with an aqueous solution of potassium sulfate weekly for 7 weeks after fruit set.
Cropping and Yield rn The fruit matures 90 to days after flowering. Generally, there are 2 crops per year in southern Puerto Rico; the heaviest, with small fruits, in late summer and early fall; another, with larger fruits, in late winter and early spring.
In northern India, the main crop ripens in mid-winter and the fruits are of the best quality. A second crop is home in the rainy season but the fruits are less abundant and watery.
Growers usually withhold irrigation after December or January or root-prune the trees in order to avoid a second crop.
The trees will shed many leaves and any fruits set will drop. An average winter crop in northern India is about fruits per tree.
Trees may bear only fruits in the rainy season but the price is higher because of relative scarcity despite the lower quality. Of course, yields vary with the cultivar and cultural treatment.
Handling and Keeping Quality rn Ripe guavas bruise easily and are highly perishable. Fruits for processing may be harvested by mechanical tree-shakers and plastic nets.
For fresh marketing and shipping, the fruits must be clipped when full grown but underripe, and handled with great care.
After grading for size, the fruits should be wrapped individually in tissue and packed in 1 to 4 padded layers with extra padding on top before the cover is put on.
It is commonly said that guavas must be tree-ripened to attain prime quality, but the cost of protecting the crop from birds makes early picking necessary.
It has been demonstrated that fruits picked when yellow-green and artificially ripened for 6 days in straw at room temperature developed superior color and sugar content.
Guavas kept at room temperature in India are normally overripe and mealy by the 6th day, but if wrapped in pliofilm will keep in good condition for 9 days.
In cold storage, pliofilm-wrapped fruits remain unchanged for more than 12 days. Wrapping checks weight loss and preserves glossiness.
Researchers at Kurukshetra University, India, have shown that treatment of harvested guavas with ppm morphactin chlorflurenol methyl ester increases the storage life of guavas by controlling fungal decay, and reducing loss of color, weight, sugars, ascorbic acid and non-volatile organic acids.
Combined fungicidal and double-wax coating has increased marketability by 30 days. Higher temperatures cause some skin injury, as does a guazatine dip which is also a less effective fungicide.
Fruits sprayed on the tree with gibberellic acid days before normal ripening, were retarded nearly a week as compared with the untreated fruits. Also, mature guavas soaked in gibberellic acid off the tree showed a prolonged storage life.
Food technologists in India found that bottled guava juice strained from sliced guavas boiled 35 minutes , preserved with ppm SO2, lost much ascorbic acid but little pectin when stored for 3 months without refrigeration, and it made perfectly set jelly.
Pests and Diseases Guava trees are seriously damaged by the citrus flat mite, Brevipa1pus californicus in Egypt. In India, the tree is attacked by 80 insect species, including 3 bark-eating caterpillars Indarbella spp.
The green shield scale, Pulvinaria psidii, requires chemical measures in Florida, as does the guava white fly, Trialeurodes floridensis, and a weevil, Anthonomus irroratus, which bores holes in the newly forming fruits.
The red-banded thrips feed on leaves and the fruit surface. In India, cockchafer beetles feed on the leaves at the end of the rainy season and their grubs, hatched in the soil, attack the roots.
The larvae of the guava shoot borer penetrates the tender twigs, killing the shoots. Sometimes aphids are prevalent, sucking the sap from the underside of the leaves of new shoots and excreting honeydew on which sooty mold develops.
The guava fruit worm, Argyresthia eugeniella, invisibly infiltrates hard green fruits, and the citron plant bug, Theognis gonagia, the yellow beetle, Costalimaita ferruginea, and the fruit-sucking bug, Helopeltis antonii, feed on ripe fruits.
A false spider mite, Brevipalpus phoenicis, causes surface russeting beginning when the fruits are half-grown.