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Selection:
Guava is native to the
Caribbean. The skin is green or yellow and can be either
pear-shaped or round. Guava flesh can be white, red or
salmon-colored. Good quality guava should be picked as
you would an avocado - it should be stored at room
temperature until it gives to gentle pressure. Scar and
scuff marks are natural and do not affect the quality.
Usage:
Jellies,
preserves, sherbets, fruit drinks or for breakfast.
The following
are the varieties that are currently
grown:
First
class:
Banaty
Baladi
Sweet
Alexandrian
Season of
production:
OCT. / NOV. /DEC.
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