The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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The Strawberry guava grows on an evergreen shrub that can reach heights of eight meters tall. The leaves, fruit and seeds of the Strawberry guava are edible. Strawberry guavas are approximately 2 to 4 centimeters in diameter, perfectly round, and have an open calyx opposite the stem end. They mature from a light green to a deep magenta color when fully ripe and are soft to the touch. Strawberry guavas have a thin skin that tastes of rose petals. The creamy white interior has small round seeds that are typically swallowed whole. The small fruits have a sweet aromatic flavor that is reminiscent of strawberry, passionfruit and lime zest.
Strawberry Guavas are available in the summer.
The Strawberry guava is also known as the Cattley guava or Chinese guava. It is botanically classified as Psidium cattleianum (and sometimes listed as Psidium littorale) and is a native tree of Brazil. The tree rapidly spreads by sending up new shoots and through natural propagation by seed, and is considered an invasive species in Hawaii. The genus name Psidium is the Latin word for 'pomegranate' alluding to the appearance of the Strawberry guava. There is another variety of Strawberry guava, which is yellow in color, and is sometimes called lemon guava or yellow strawberry guava.
Strawberry guavas provide an excellent source of vitamins A and C and fiber, as well as potassium and magnesium. The small fruits are rich in pectin, a soluble fiber that may help lower blood cholesterol and promotes digestion. Strawberry guava seeds contain Omega 3 and 6 fatty acids, which are beneficial for brain development and function.
Strawberry guavas are most often eaten fresh straight from the tree. Fruit picked while still slightly green will continue to ripen off the tree. Their high pectin content makes them ideal for making jams or jellies. A popular use for the Strawberry guava is making a paste that can be spread on toast, or put into pastries like pastelito de guayaba con queso. The paste may also be combined with white cheese and skewered for an appetizer called bocadillo con queso. Strawberry guavas pair well with ginger, lemon, other tropical fruits as well as creamy cheeses. Strawberry guavas have a short shelf life and should be consumed within a few days.
The leaves and seeds of the Strawberry guava have been used medicinally or antiseptic, antibacterial and anti-microbial purposes. Some cultures have roasted the seeds and used them as a coffee substitute.
Strawberry guavas are native to Brazil and were first introduced to Hawaii in the early nineteenth century. In Hawaii the plant is considered invasive due to its popularity with the local pigs. The pigs ingest the fruits and the seeds are dispersed by the pigs. In the United States, Hawaii, Southern California, and south Florida are primary producers.
Recipes that include Strawberry Guavas. One is easiest, three is harder.
|The View from Great Island||Fresh Guava with Yogurt|
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