276 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



The fruit is eaten in many ways, out of hand, sliced with 

 cream, stewed, preserved, and in shortcakes and pies. Com- 

 mercially it is used to make the well-known guava jelly and 

 other products. When well made, guava jelly is deep wine- 

 colored, clear, of very firm consistency, and retains something 

 of the pungent musky flavor which characterizes the fresh 

 fruit. In Brazil a thick jam, known as goiabada, is manufac- 

 tured and sold extensively. A similar product is made in 

 Florida and the West Indies under the name of guava cheese 

 or guava paste. An analysis at the University of California 

 showed the ripe fruit to contain : Water 84.08 per cent, ash 

 0.67, protein 0.76, fiber 5.57, total sugars 5.45 (sucrose none), 

 starch, etc., 2.54, fat 0.95. 



The guava succeeds on nearly every type of soil. In Cuba 

 it does well on red clay, in California it has been grown on 

 adobe, and in Florida it thrives on soils which are very light and 

 sandy. While not strictly tropical in its requirements, it can 

 scarcely be called subtropical. It is found in the tropics at all 

 elevations from sea-level to 5000 feet, and it withstands light 

 frosts in California and Florida. Mature plants have been 

 injured by temperatures of 28 or 29, but the vitality of the 

 guava is so great that it quickly recovers from frosts which 

 may seem to have damaged it severely. Young plants, how- 

 ever, may be killed by temperatures of only one or two degrees 

 below freezing. As regards moisture, writers in India report 

 that the guava prefers a rather dry climate. 



The plants may be set from 10 to 15 feet apart, the latter 

 distance being preferable. They should be mulched with weeds, 

 grass, or other loose material immediately after planting. In 

 certain parts of India, where guava cultivation is conducted 

 commercially on an extensive scale, it is the custom to set the 

 plants 18 to 24 feet apart. Holes 2 feet wide and deep are 

 prepared to receive the trees. Occasionally the soil is tilled 

 and once a year each plant is given about 20 pounds of barn- 



