Posted on May 25th, 2009 by admin
The guava fruit is also often prepared as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt. Because of the skin’s high level of pectin, boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades and also for juices and aguas frescas. Guava juice is very popular in Mexico, Colombia, Egypt and South Africa. Red guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those sensitive to the latter’s acidity. In Asia, a tea is made from guava fruits and leaves.
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Posted on April 24th, 2009 by admin
Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Guava pulp may be sweet or sour, off-white to deep pink, with the seeds in the central pulp of variable number and hardness, again depending on species. The fruit is also often prepared as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt. Because of the skin’s high level of pectin, boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (goiabada), and also for juices and aguas frescas. Guava juice is very popular in Mexico, Colombia, Egypt and South Africa. Red guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those sensitive to the latter’s acidity.
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