Guava - Page 10

kostheos · 11-14-2013, 06:25 AM

Quote:

Originally Posted by Richard

Short answer: true to seed: no. Easily rooted.

Longer answer:
There are true tropical guavas - Psidium guajava. Many cultivated varieties, the Thai Pink is the most well-received.
There are cattle guavas - Psidium cattleianum, a small seedy fruit which the natives largely ignored as a fresh fruit.
There are "pineapple guavas" - Acca sellowiana, the better cultivars are usually not found in nurseries but can be obtained from CRFG members.

Of the true Guavas, I will warn you that many non-tropical peoples do not care for any of the cultivars. You should try them first and make sure you have a variety you like. Here's a quick test: if you don't like the smell of Tamarind, you probably aren't going to like the Psidium guavas. Personally, I like guava fresh or sliced in a salad.

Just for fun, several nurseries and growers have cross-labeled all of these plants. This might help you:
Lemon, Strawberry, Raspberry "Guava" = cattle guava.

Psidium guajava is suitable for a very tast jam. You have only to use a very fine strain to separate all seeds. I have a variety with reddish flesh, which is very fragrant

Dmangologist · 11-14-2013, 09:18 PM

Quote:

Originally Posted by kostheos

Psidium guajava is suitable for a very tast jam. You have only to use a very fine strain to separate all seeds. I have a variety with reddish flesh, which is very fragrant

Good and informative post. I have never encountered a guava I didn't like, and I've been eating guavas for more than 60 years. Some I like more than others, the key being eating just at the right time. I like them just as they start to ripen, not too soon, and not too late -just right! As far as making jelly with them, good and ripe is best and gives the strongest guava flavor. You can also make guava paste and guava syrup. Guava syrup on pan cakes is to die for.

)

kostheos · 11-15-2013, 02:35 AM

Quote:

Originally Posted by Dmangologist

Good and informative post. I have never encountered a guava I didn't like, and I've been eating guavas for more than 60 years. Some I like more than others, the key being eating just at the right time. I like them just as they start to ripen, not too soon, and not too late -just right! As far as making jelly with them, good and ripe is best and gives the strongest guava flavor. You can also make guava paste and guava syrup. Guava syrup on pan cakes is to die for.

)

Recipes please for paste and syrup. With latter I think I can make also delicious cocktails!

sunfish · 11-15-2013, 04:52 PM

Delicious

kostheos · 11-15-2013, 05:14 PM

That's it, exactly my fruits! Which variety is it?

sunfish · 11-15-2013, 05:21 PM

Quote:

Originally Posted by kostheos

That's it, exactly my fruits! Which variety is it?

I don't know the variety

venturabananas · 07-18-2014, 07:37 PM

Quote:

Originally Posted by sunfish

I don't know the variety

Is it from a seedling your grew or just an unnamed variety?

sunfish · 07-18-2014, 07:43 PM

Quote:

Originally Posted by venturabananas

Is it from a seedling your grew or just an unnamed variety?

They're from a tree I found growing in a parking lot.

Dmangologist · 07-19-2014, 08:12 PM

Quote:

Originally Posted by kostheos

Recipes please for paste and syrup. With latter I think I can make also delicious cocktails!

I'm sorry for not responding sooner. I just found your posted question. I have no clue how mom made guava syrup, but here's a link that may help you.

Guava Syrup Recipes | Yummly

All I can tell you is, it's extremely delicious!

11-15-2013, 04:52 PM	#184 (permalink)
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11-15-2013, 05:14 PM	#185 (permalink)
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