FoodFood InformationFruitTropical
Guavas, native to Mexico, are now grown extensively in Hawaii and on
a much smaller scale in Florida. They are available from December through
February.
The guava is a light green or yellow colored fruit, about the size and shape
of a plum. When tree-ripened, guavas have a pleasant strawberry like flavor.
When they are force-ripened, they are apt to be quite tart. Depending on
the variety, the flesh color can range from white to dark pink. Numerous
small seeds are embedded in the flesh near the heart of the fruit.
Guavas make a fine amber-colored jelly that was highly prized in Grandma's
day. Of late, guava jelly seems to have gone out of style and is seldom
found on supermarket shelves.
The best, most flavorful guavas are produced in Hawaii, but you'll have
to visit the islands to sample their fine product. Due to stringent and
wise law enforcement by the USDA, the guavas, which can be a host to the
dreaded fruit fly, cannot be exported to the mainland unless they are fumigated.
Unlike the Hawaiian papayas, the guavas are too delicate to survive the
heat used as part of the fumigation process and they are never shipped or
flown to the continental forty-eight states. Unfortunately, Hawaii is one
of the fruit fly capitals of the world.
Deamer 5/97