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Pink Guave Navigation menu VideoHow To Grow Pink Guava
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple; it is also eaten with a pinch of salt and pepper, cayenne powder or a mix of spices masala.
In the Philippines, ripe guava is used in cooking sinigang. Guava is a popular snack in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt for dipping.
In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is popular in many countries.
The fruit is also often included in fruit salads. Because of its high level of pectin , guavas are extensively used to make candies, preserves , jellies , jams , and marmalades such as Brazilian goiabada and Colombian and Venezuelan bocadillo , and as a marmalade jam served on toast.
Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes , especially to minimize the acidity.
Guavas are rich in dietary fiber and vitamin C , with moderate levels of folic acid nutrition table. Low in calories per typical serving, and with few essential nutrients , a single common guava P.
Although the strawberry guava P. Guava seed oil, which may be used for culinary or cosmetics products, is a source of beta carotene , vitamin A , vitamin C , copper , zinc and selenium , [ citation needed ] and is particularly rich in linoleic acid.
The composition of fatty acids in guava seed oil is presented in the following table: [ citation needed ]. Since the s, guavas — particularly the leaves — have been studied for their constituents, potential biological properties and history in folk medicine.
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Bachelor's Buttons. Borage White. Carnations Edible. Cat Whiskers. Chinese Lantern. Chive Blossoms. If you want to eat a guava, start by picking one that is a soft yellow-green that gives under your fingers when you squeeze it.
Choose the softest guava you can find, but avoid selecting one with blemishes or bruises. Rinse the entire fruit with cold water, then place the guava on a cutting board and either slice it in half or cut it into thinner slices.
You can eat the whole guava, or you can scoop out the flesh if you prefer. You can also use guava in sauces, pastries, or blended drinks.
To learn more about how to store leftover guava or how to include it in meals, keep reading! Did this summary help you?
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Part 1 of Look for the softest guava you can find. The softer a guava is, the sweeter and more delicious it will be. Keep in mind that because guavas are best when extremely soft, they are also extremely perishable.
Protein 0. Recipe by Chez Jonny. Join In Now Join the conversation! YIELD: 4 half pint jars. Calories: Total Fat 0. 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.
Fruit russeting and defoliation result also from infestations of red-banded thrips, Selenothrips rubrocinctus. The coconut mealybug, Pseudococcus nipae, has been a serious problem in Puerto Rico but has been effectively combatted by the introduction of its parasitic enemy, Pseudaphycus utilis.
Soil-inhabiting white grubs require plowing-in of an approved and effective pesticide during field preparation in Puerto Rico. There are other minor pests, but the great problems wherever the guava is grown are fruit flies.
The guava is a prime host of the Mediterranean, Oriental, Mexican, and Caribbean fruit flies, and the melon fly—Ceratitis capitata, Dacus dorsalis, Anastrepha ludens, A.
Ripe fruits will be found infested with the larvae and totally unusable except as feed for cattle and swine. To avoid fruit fly damage, fruits must be picked before full maturity and this requires harvesting at least 3 times a week.
In Brazil, choice, undamaged guavas are produced by covering the fruits with paper sacks when young the size of an olive. Infested fruits should be burned or otherwise destroyed.
In recent years, the Cooperative Extension Service in Dade County, Florida, has distributed wasps that attack the larvae and pupae of the Caribbean fruit fly and have somewhat reduced the menace.
Fruits punctured by insects are subject to mucor rot caused by the fungus, Mucor hiemalis in Hawaii.
Algal spotting of leaves and fruits caused by Cephaleuros virescens occurs in some cultivars in humid southern Florida but can be controlled with copper fungicides.
During the rainy season in India, and the Province of Sancti Spiritus, Cuba, the fungus, Phytophthora parasitica, is responsible for much infectious fruit rot.
Botryodiplodia sp. Macrophomina sp. In Bahia, Brazil, severe deficiency symptoms of guava trees was attributed to nematodes and nematicide treatment of the soil in a circle 3 ft 0.
Zinc deficiency may be conspicuous when the guava is grown on light soils. It is corrected by two summer sprayings 60 days apart with zinc sulphate.Guava Tree Pink Variety in a 3 Gallon Container. Guava is enjoyed in jelly, juice, pastries and a multitude of other recipes. The fruit can be round to pear shaped, and they are typically about the size of a baseball. The pulp is smooth, sweet, and extremely aromatic. The trees are heavy producers, and will begin fruiting at just one year of age. 5/16/ · The skin is green at first and yellow to green or pink to yellow when fully ripe; The pulp is either “deep pink” or “off-white” The seeds that perforated the flesh are hard, small, and numerous; Uses of South African Guava. The cultivars are great source of vitamins A, B, and C, which help in the treatment of eye and heart diseases. The very first difference is the Pulp databridgesolutions.com guava is more pulpy,has more water content and is less sweeter compared to white guava, which has less water content,richer in vitamin C and databridgesolutions.com juices are made more from pink Guava.