288 FRUIT RECIPES 



RECIPES 



TO SERVE THE GUAVA UNCOOKED 



Peel the fruit, selecting if possible the nearly seedless 

 varieties, and where the seeds are virtually nil slice across 

 the fruit and serve with sugar and cream er a little wine 

 and spice with sugar. Where the seeds form an objection- 

 able centre, slice lengthwise or halve after peeling and scrape 

 or scoop away the seeds from the inner side before serving. 

 The scooped-out halves of the larger varieties may be 

 filled with chopped nuts, cocoanut shredded, candied 

 fruits, whipped cream or meringue, the Kaki and orange 

 juice, and innumerable other variations for special 

 occasions. 



STEWED GUAVA 



Peel and proceed as above, then cover with cold water 

 or sweet milk and simmer gently until tender. At this 

 stage add sugar, or sugar and spice to taste, and serve when 

 cool. 



GUAVA SAUCE 



This may be made with the cooked or fresh guavas. 

 Peel and put through a coarse sieve or fruit crusher to 

 remove the seeds. The pulp resulting — a smooth mass — 

 may be mixed with sugar alone or with the addition of a 

 little lime or lemon juice or spice. Serve as with apple- 

 sauce. The white of an egg may be whipped stiff and added 



if liked. 



GUAVA SALADS 



Peel and slice as far outside the seed centre as possible;, 

 removing seeds remaining on inner side. It is advisable to 

 use either the large pale-yellow pear guava, mild in flavour, 

 or the vermilion-tinted red, tart fruit (the original apple 

 guava). Serve on lettuce or tender cabbage-heart with 



