CHAPTER XXIV 

 THE GUAVA (Psidium, Nat. Ord. Myrtacece) 



THE Guava, a fruit of peculiarly aromatic odour, and 

 one of the most attractive members of the Myrtle 

 Family, is best known to botanists and cooks through 

 its "pear" and "apple" varieties {Psidium pyriferum 

 and P pomiferum), varieties of the common guava 

 (P. Guajava), and, in lesser degree, the red Cattley (P. 

 Cattleyanum) and the Chinese guava, or "yellow Cattley" 

 (P. Chinense). It is interesting to know that this all- 

 around fruit, as useful and practicable in cookery in the 

 more southern countries as is the apple in colder climates, 

 is considered as without doubt American in origin, for 

 although China has its yellow Cattley, it is supposed to 

 have been carried there at a very early date from Brazil. 

 The red or purple Cattley, sometimes called in California 

 the "strawberry " guava, and the yellow Cattley are partic- 

 ularly to be desired for jelly making. ("Strawberry" 

 is a name also familiarly applied to a small pink variety of 

 the common guava.) The thick-fleshed pear and apple 

 types (taking their names greatly from their forms) are 

 large arid have few seeds comparatively, so that there is 

 less waste, and from the tone of their flavours may be used 

 more as are vegetables in general culinary work. Almost 

 any recipe suitable for peaches (the flesh of the guava 

 being similarly delicate) or for apples may be applied to 

 the guava. 



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