Florida Cooperative Extension


acid, is used as an ingredient in chutneys and for making a
healthful, delightful drink. Many bushels of fine tamarinds
waste every year when they could so well be used to further
richness and add flavor to guava and other chutneys.
 More than enough ginger may be grown in a 2-foot plot of
 suitable soil to supply the needs of the average family for the year.

 Tropical Relish
 4 lbs. prepared guavas tsp. salt
 1 qt. vinegar 1 clove garlic
 2 lbs. sugar 1 tsp. dried chili pepper
 1% lbs. raisins 1 lb. preserved ginger
 % cup each white mustard and
 celery seed
 Cut blossom and stem ends from fruit; peel if blemished, and
 remove seed. Put through food chopper with raisins, garlic,
 ginger, mustard seed and chili. Add remaining ingredients and
 boil mixture 30 minutes. Let stand over night. If too heavy,
 dilute with vinegar. Reheat, bottle and seal. Allow to ripen
 several weeks before using.

 GUAVA SALADS
 Florida Salad
 1 cup peeled, seeded, sliced 1 cup bananas, sliced
 guavas Cream mayonnaise
 1 cup tangerine sections Lettuce
 Mix fruit and dressing. Arrange on lettuce. Sprinkle with
 paprika or few gratings of nutmeg, and top with a Surinam cherry.

 Cream Dressing
 1 tsp. mustard Few grains cayenne
 1 tsp. salt 1 tsp. butter
 2 tsp. flour 1 egg yolk
 1 tbsp. powdered sugar % cup lemon juice
 1/ cup thick cream, sweet or
 sour
 Mix dry ingredients in top of double boiler and add butter, egg,
and lemon juice slowly. Cook over boiling water, stirring con-
stantly, until mixture begins to thicken. Cool and add to heavy
cream, beaten until stiff.
 Flamingo Salad
 Guavas Cottage cheese
 Nuts Green peppers
 Lettuce Surinam cherries
 On a bed of lettuce, endive or thinly sliced Chinese cabbage,
place a chain of rose colored guava rings. In center of rings,