Florida Cooperative Extension


One or two trees of superior quality are to be found in nearly
every guava grove in Florida.
 The guava succeeds in nearly every type soil, thriving in light
sandy soils or on the heavier land. While it will produce satis-
factory crops under poor conditions, the guava responds most
generously to cultivation and fertilization. Barnyard manure
may be used or a complete chemical fertilizer will stimulate
growth and aid greatly in the production of large, fine fruit.
 The use of the guava in the diet may be justified on the score
of its hygienic and medicinal virtues. The analysis shows the
mineral content as being a little higher than for most fruits. The
guava contains more than the average amount of potassium,
which contributes to its potential alkalinity. The guava is rich
in vitamin C, said to be an important factor in preventing tooth
decay and of much of the so-called rheumatism in children and
adults.
 The guava may be either eaten out of the hand, sliced with
cream, served in shortcake and pie, or made into jelly, jam, or
preserves. It is pre-eminently a fruit for jelly-making and other
preserving purposes. Indeed, guava jelly is conceded to be the
"facile princeps" of its kind. It is interesting to note that the
acid and pectin are so concentrated that three times the weight
in sugar may be added to the juice. It is estimated that 100
pounds of fresh, acid guavas will yield 350 pounds of jelly. More-
over, acid guavas are often extracted three or four times and the
fourth extraction even will yield an acceptable quality of jelly.
 In the vernacular of a present-day enthusiast, we have this
recommendation for the use of the guava in the fresh state:
"Pick out some nice, large guavas and peel them carefully. Scoop
out the seed mass and run it through the fruit press. Slice the
guava into spoonful chunks and mix with the fruit from which
the seed has been extracted, add a little sugar and a little lemon
or lime juice. Put in the ice-box until ready to serve, and then
serve with good, rich fresh cream. Oh boy! a peach in its prime
is no better."

 PRESERVATION OF THE GUAVA

 Guavas may be canned, preserved, spiced or made into butter
and paste, relishes, catsups and chutneys. The juice may be used
for punch and jelly stock. These are some of the products that
should be made by the provident Florida housewife.