Guava
GUAVA.
INTRODUCTION

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This tropical fruit belongs to the family of the Mirtáceas that includes more than 3.000 species of trees and shrubs of five continents. Many of his species are very aromatic, like the eucalyptus and the treasurer. All the guavas produce theirs trees of the genre Psidium that grow in tropical regions of America, Asia and Oceania. In other countries also it is known like guava tree, guara, arrayana and luma. When they are mature, they exhale a deep aroma that makes them very suggestive and tantalizing.




ORIGIN AND VARIETIES


It is a fruit that comes from Central America, although it is cultivated in almost all the tropical countries. There are producing countries Brazil, Colombia, Peru, Ecuador, India, South Africa, California, the United States, Mexico, the Philippines, Venezuela, Costa Rica, Cuba and Puerto Rico. The varieties that are commercialized in Europe are imported principally from South Africa and Brazil. Commercially they gather together in white and red, according to the color of the pulp. The varieties most known according to the fatherland are: Puerto Rico, guavas of white pulp, approximately 9 centimeters long and 7 centimeters in diameter, with a 150 grams approximate weight; Red African, of pink pulp, weight of approximately 65 grams and 6 centimeters in diameter; Foreigner, 135 grams weight, 8 centimeters long and 7 centimeters in diameter and Trujillo, weight of 115 grams and a diameter of 6,5 centimeters. Other varieties exist also as: Red, Polonuevo, Guayabita de Sadoná (Nariño), Hoar-frost and Blanca Común of Antioch and Sour Guava; that differs in his size, weight and form of production.

HIS BEST EPOCH

Fresh air, it can be on the markets from the summer up to winter beginning.

CHARACTERISTICS

It forms: according to the variety, the guava can have rounded form similar to a lemon or become closer towards the stem, taking a form similar to the pear. Down the rind finds the first layer of pulp, consistent, firm, of approximately 0,25 centimeters of thickness, variable as the species. The interior layer is softer, juicy, creamy and it is replete with seeds of woody and hard constitution.

Size and weight: it has approximately 4-12 centimeters long and 4-7 in diameter. His weight ranges from the 60 up to 500 grams.

Color: sweet, I acidulate or acidic, he resembles a miscellany of pear, fig and strawberry in the sweet varieties and banana, lemon and apple in the acidic species.

Flavor: the flavor of the pulp resembles that of the nut and the hazelnut.

The fruit must be gathered before it takes color to avoid possible illnesses and putrefactions and to increase the storage capacity. The form of compilation is manual, in the traditional systems the fallen fruits of the soil are gathered. The classification and quality criteria decide for his aspect, color, size and the phytosanitary state, the average weight is between 100 and 165 grams. As for his stiff one, it is necessary to pack in boxes of wood or plastic with a 12 Kilograms maximum aptitude to guarantee the quality of the product.


HOW TO CHOOSE IT AND TO PRESERVE IT


There must be selected those copies of yellowish green color that are still not completely mature, but that have already begun to lose his steadfastness. It sells it to itself also tinned, in syrup, in tracks, what allows to have her during the whole year. The green guava leaves to temperature ambience to itself (20ºC) until it matures, moment in which this fruit acquires a yellow color and yields lightly to the pressure with the finger. Also, also it is known that it is ready for his consumption for the intense aroma that it detaches. Once it has reached his ripeness point, it is recommended to consume it as soon as possible or to preserve it to a temperature of some 8ºC (in the least cold part of the icebox).



Composition for 100 grams of eatable portion
Calories 33
Carbohydrates (g) 6,7
Fibre (g) 3,7
Potassium (mg) 290
Magnesium (mg) 16
Provitamina A (mcg) 72,5
Vitamin C (mg) 273
Niacina (mg) 1,1
mcg = micrograms
NOURISHING PROPERTIES


His majority component is the water. It is still of low caloric value, for his scarce carbohydrates contribution and minor than proteins and fats. He emphasizes his content in vitamin C; it concentrates some seven times more than the orange. It contributes in minor measurement other vitamins of the group B (especially niacina or B3, necessary for the use of the immediate beginning, carbohydrates, fats and proteins). If the pulp is orange, it is richer in provitamina A (carotenos). With regard to the minerals, he emphasizes his potassium contribution. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The very mature fruits lose vitamin C. The provitamina A or beta - caroteno transforms in vitamin A in our similar organism this one needs it. The above mentioned vitamin is essential for the vision, the good state of the skin, the hair, the mucous membranes, the bones and for the good functioning of the immune system. Both vitamins, they fulfill also an antirust function. The potassium, it is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell. His fibre contribution is raised by what possesses a soft laxative effect and prepares or reduces the risk of certain alterations and illnesses.




AS REGARDS THE HEALTH
The variety of forms, colors and flavors of the guava is one of his principal attractions, apart from the intense aroma that it exhales when it has reached the ripeness. By his nourishing properties and contribution of substances of antirust action, allied of our health, his consumption is adapted for the children, the young people, the adults, the sportsmen, the pregnant women or nursing mothers and the biggest persons.

For his vitamin contribution C and provitamina A, his consumption is recommended to the whole population, and especially, to whom they have a major risk of suffering lacks of the above mentioned vitamins: persons who do not tolerate the citrus fruits, the pepper or other vegetables, which are an almost exclusive vitamin source C in our feeding; for those who must carry out a diet low in fat and therefore with a scarce vitamin content A or for persons whose nourishing needs are increased. Some of these situations are: periods of growth, pregnancy and breast feeding. Likewise, the tobacco, the abuse of the alcohol, the employment of medicines, the stress and diminished defenses, the intense physical activity, the cancer and the AIDS, the digestive losses caused by chronic inflammatory illnesses diminish the use and produce bad nutrients absorption.

The vitamins C and A, like antirust, they help to reduce the risk of multiple illnesses, between them, cardiovascular, the degenerative ones and even the cancer. The vitamin C increases the absorption of the iron of the food what he benefits to the persons who have anemia ferropénica. His content of soluble fibre awards his laxative properties. Also, for his low carbohydrates content, wealth in potassium and under sodium contribution, they turn out to be very advisable for those persons who suffer from diabetes, arterial hypertension or complaints of blood glasses and heart. His potassium content, it will have to be born in mind by the persons who suffer from renal insufficiency and who need of special diets controlled in this mineral. Nevertheless, who take diuretics that eliminate potassium and the persons who have bulimia will benefit from his consumption, since in the guava the above mentioned mineral abounds.


CURIOSITIES
In some tropical countries it prepares for itself a famous jelly, so called "pasta of guava" and that is comparable to the quince jelly, but that one is more viscous and of a tough texture. In Brazil, so called goiabada prepares a typical product, adding sugar to the pulp of the guava, which then concentrates by means of warming.


HOW TO PREPARE IT

The guava is consumed like fresh fruit, in batters, juices, ice creams, compotes, jams and jellies. Possibly one of the miscellanies that more it enriches to the guava is the combination with milk (milk, cheese, yogurt). It turns out to be an ideal ingredient in cakes and jams and it is possible to do a very tasty jam.

To take fresh air, the interior part of the guava, where the seeds are, must be chewed good or pass for a vegetable mill. The external part of the pulp of the fruit lacks seeds and it is softer.









SALAD OF GUAVA

4
30'
minimum

Ingredients

- 2 guavas
- 2 handles
- 2 papayas
- 2 kiwis
- 4 litchis
- 3 oranges
- 1 lemon
- 1 small glass of "sake" (liquor of rice) or another spirits drink

To wash well all the fruits and to dry with a cloth. To peel the handles, the papayas and the guavas, cutting the pulp in slices of 1 centimeter of thickness and reserving the skins. To remove the skin and the bone of the litchis, reserving the half. Another half must get in the mixer glass together with the meat of the handles, the papayas and the guavas. The obtained juice and gatecrasher, mixes with the orange lemon juice and. To mix all good and to add a sake small glass. To place the fruits divided in a source, adorning with tracks of kiwis and the reserved litchis. To spray on them the juice and to stop in maceration for one hour in the refrigerator. To serve cold.



 
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