Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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This item was last sold on : 04/04/17
|Koral's Tropical Fruit Farm|
Brazilian guavas are very small (an inch or so in diameter) and don’t typically exceed the size of a golf ball. The skin of the Brazilian guava changes from a light green to a golden yellow as it ripens. Guavas emit a very pungent floral, fruity aroma. The flesh is a reflection of the skin; a deep yellow color, soft, with small very hard seeds. Brazilian guavas have a sweet tropical flavor similar to the pineapple, papaya and banana. The entire fruit is edible, seeds, skin and all.
Brazilian guavas are available in the mid-summer and throughout the early spring.
Botanically known as Psidium guineense, the Brazilian guava is also known as guayaba brava, goiaba in Portuguese and Castilian guava in California. The Brazilian guava is considered a “tropical guava” as it is native to the tropics and grows year-round in those areas.
Brazilian guavas are most often eaten fresh, out-of-hand or sliced and added to salads or fruit salads. This variety of guava is ideal for baking and preserving for jelly, because it is naturally high in pectin. Brazilian guava jelly is known for its distinct flavor that sets it apart from more common guava jellies. Slice the guava in half and scoop the pulp out with a spoon. Guava pulp can be cooked down and mixed with water and sugar to make a guava paste known as goiabada, the consistency of which is somewhere between fruit butter and fruit leather. It is often served with a large slice of queso fresco and served as dessert.
Brazilian guavas are commercially processed in Brazil into juices and a paste, both of which are very popular locally and exported to surrounding countries.
Brazilian guavas are native to a stretch of land reaching from Northern Mexico south to Argentina. The botanist who discovered this variety of guava believed it to originate on the Guinea Coast of Africa, hence its scientific name: Psidium guineense. Brazil is the largest producer of guavas with both pink and white Brazilian varieties native to the region. Brazilian guavas can be found growing in southern California, Trinidad, Jamaica and Cuba.
Recipes that include Brazilian Guavas. One is easiest, three is harder.
|Cultural Chromatics||Vanilla Poached Guava Coconut Panna Cotta|
|From Brazil To You||Guava-Lemon Mousse (Mousse de Goiaba e Limão)|
|The 350 Degree Oven||Homemade Fresh Guava Jam|
|Easy Brazilian Recipes||Guava Paste (Goiabada)|