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Produce Briefs...
Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
The Seedless guava grows on an evergreen tree that can range from 3 to 10 meters tall. It has a shrub-like growth habit with smooth bark that is brownish-green or even red. Ornate feathery blossoms of white and pink dot the foliage and later give way to small green fruits. Seedless guavas are quite misshapen and range from round, ovoid or piriform and have a thin lime-green skin that is fully edible when ripe. They are a medium-large guava averaging 5-10 centimeters long and are often sweeter than the seeded varieties. The crisp white flesh is highly aromatic and offers flavors of peach, passionfruit, lime zest and rose.
Seasons/Availability
Seedless guava are available in the fall and spring, or year-round in their native Malaysia.
Current Facts
Seedless guavas are a variety of Psidium guajava that are generally found throughout Malaysia and other parts of the South Pacific. Guavas come in two broad groups divided by the color of their flesh: pink and white. Seedless guavas are of the white variety and usually have a firm, crispier texture. Their desirable seedless flesh is a natural byproduct of their low fertility, thus the trees are not prolific producers and seldom grown as a profitable crop.
Nutritional Value
Seedless guavas are an excellent source of vitamin C, potassium and dietary fiber.
Applications
Seedless guavas are most often eaten raw as a snack out-of-hand. When slightly under-ripe, the sliced fruit is dipped in plum powder, a condiment found throughout Thailand and Taiwan. Seedless guavas may also be used in salads. The crisp fruit is shredded, and combined with lettuce, then dressed with flavorings like lime juice, fish sauce, sugar, lime, dried shrimp, onion, mint and coriander. As the fruits ripen further, they soften slightly and develop a smooth, fine texture that is ideal for jellies, custards and pie fillings. Compliment Seedless guavas with flavors such as banana, orange, passion fruit, pineapple, lemon, strawberry, coconut, ginger, macadamia nut, cashew, white chocolate, vanilla and raisin. Store Seedless guavas in a warm room to allow them to ripen. Once they have reached their desired ripeness, they can be stored in an open paper bag in the refrigerator, where they will last for several days.
Ethnic/Cultural Info
Seedless guavas are a popular item in Asian countries, where all types of guava are considered to be good for general health. Seedless guavas can help boost the immune system, be good for the heart, and treat digestive ailments. It is also seen as being good for diabetics. Guava juice is not only a delectable treat found throughout Asia, but is also used to help with respiratory ailments such as coughs.
Geography/History
All guava varieties originated in the tropical and subtropical regions of Mexico, Central and South Americas and the Caribbean. The Seedless variety is found in Thailand, Indonesia and India, but has been naturalized most readily in Malaysia where it is a somewhat rare treat. It is imported to countries throughout Southeast Asia, where it is a popular snack item.
