74 FOOD FOR THE TROPICS 



Moranon (Cuba, Panama, New Granada, and Ecuador) ; 

 Kaju (Hindustani) ; Mundiri, etc. (Tamil) ; Jidi-mamidi- 

 vittu, etc. (Telegu) ; Paranki-mava-kuru, etc. (Malay) ; 

 and Thee-noh, etc. (Burmah). 



The fruit is the succulent pear-shaped footstalk, bearing 

 at its extremity a kidney-shaped nut. The pulp of the foot- 

 stalk is sweet and cooling ; the juice is extensively used 

 in the preparation of a refreshing drink, which is known 

 to prevent scurvy ; also, stewed with sugar, it makes an 

 excellent preserve. The kernel of the nut is extensively 

 eaten, after being well roasted to remove the acrid oily 

 principle which lies between the two outer coats of the 

 kernel. This acrid principle is somewhat difficult to 

 remove. When the kernel is young it is said to be better 

 than the walnut ; when older it is usually roasted, or 

 sometimes ground up with cacao, and makes an excellent 

 chocolate. The kernels are also made into confectionery 

 with susrar. 



Guava 



This is the fruit of different varieties of the genus 

 Psidium, which is a native of dry mountains in Guiana, 

 Brazil, etc. 



The following Brazilian varieties are considered the 

 best : (1) Araga do Matto — a little acid, but agreeable ; 



(2) Ara9a Roxo — agreeable, sweet, and a little astringent ; 



(3) Araga-merim — with a sweet taste; (4) Araga Pera, 

 or purple Guava, of delicious flavour ; (5) Araga Goiaba, 

 or Larger Yellow Guava — a little astringent ; (6) Araca 



