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BULLETIN 77, HAWAII EXPERIMENT STATION 



Guava mousse 



6-8 servings 



1 cup fresh guava pulp 

 1 tablespoon lemon juice 



% cup sugar 



2V2 cups whipping cream or 1% cups 

 evaporated milk 



Wash, cut guavas, and remove inner pulp with a spoon. Press pulp 

 through a sieve to remove seeds, add sugar and lemon juice to pulp, and 

 fold into whipped cream. Evaporated milk is prepared for whipping by 

 heating the can in simmering water for 20 minutes, then chilling thoroughly. 

 Whip until it thickens. Pour guava mixture into mechanical refrigerator 

 pan and freeze 4 to 6 hours, or into well sealed mold packed in 3 parts of 

 ice to 1 part of ice-cream salt. 



Description: This is a small, round fruit, 1 to lj^ inches in diam- 

 eter. The delicate, easily bruised skin is a deep purplish-red. The 

 center of the fruit is filled with a very juicy pinkish-white pulp and 

 numerous small hard seeds. Because the juice produces a deep brown 

 stain difficult to remove, care should be used in handling the fruit. The 

 flavor is sweet and agreeable but rather acid. 



History: The strawberry guava, as it is commonly called because 

 of its supposed resemblance to the strawberry in flavor, is a native of 

 Brazil (50, p. 280), and from there was carried to all parts of the 

 world. The history of its introduction into Hawaii is not known. The 

 tree is grown in private gardens, often only as an ornamental shrub. 



Nutritive value: In comparison with the common guava, the fruit 

 contains about twice as much calcium and about the same quantity of 

 phosphorus. The calcium content is exceeded only by tamarinds and 

 oranges with membrane. 



No tests to determine the vitamin content of strawberry guavas 

 have been made but their vitamin value is probably similar to the com- 

 mon guavas. 



Supply: The fruit ripens at intervals from May to November but 

 it is rarely found in the open markets. 



Use: The strawberry guava is sweeter and has a more delicate 

 flavor than the common guava. It is very delightful eaten fresh, and 

 the juice of the ripe or half-ripe fruit makes a pleasing acid drink or, 

 combined with the juice of pineapple or other citrus fruits, makes a 

 delectable punch. Strawberry guavas are not extensively used for jelly, 

 but if a few are added to the half-ripe common guava a very attractive 

 pink colored jelly is obtained. The strawberry guavas are so small that 

 the removal of the seeds to prepare them for marmalade or preserves 

 is laborious. 



STRAWBERRY GUAVA 



(Psidium cattleianum) 



