Guava -

The fruit of the Guava tree, of which there are about one hundred species, growing abundantly in tropical America, Mexico and the West Indies. That of the cultivated varieties average about the size of a hen's egg or larger and is of many colors and shapes. It is almost equally delicious raw, cooked and canned; as jam, jelly, "cheese" and syrup.

The raw fruit is eaten with sugar and cream, the yellow-fleshed White Guava being generally preferred for dessert purposes. It is, though, very seldom for sale fresh except in the South as it is extremely perishable - when mature, it will not remain in good condition for more than three or four days, and it is not practicable to gather it green and ripen it afterwards as in the case of some other fruits.

The most common varieties for preserving are the red apple-shaped and the yellow pear-shaped. The former is usually rather small, but is of exceedingly fine flavor. Both are heavy bearers - under favorable conditions a single tree will produce annually several bushels of fruit.

Arround Guava in The Grocer's Encyclopedia

Guava Cheese

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