36 BULLETIN 77, HAWAII EXPERIMENT STATION 



Guava juice 



yield IV2 quarts 



4 pounds or 48 to 50 medium sized, 1 pound or 2 cups of water (sufficient 

 firm, ripe or half-ripe guavas to barely cover sliced guavas) 



Wash, remove blossom end and cut guavas into slices. Add water, bring 

 to boiling point quickly, and boil 15 minutes. Strain through a jelly bag. 

 Heat juice to boiling, pour into hot sterile jars and seal or pour into bottles 

 and cap with commercial capper immediately. This juice will keep indefin- 

 itely if canned or approximately a week in a refrigerator if not canned. 



Because of its high vitamin C content it makes an excellent substitute 

 for orange or tomato juice in child feeding (see page 34). Dilute with an 

 equal quantity of water for a very young child and, if desired, sweeten with 

 a very small quantity of sugar. 



It may also be canned to use for fruit punch. 



Guava syrup* 



yield 2 quarts 



4 cups guava juice 6 cups sugar 



4 cups water 



Prepare guava juice as directed in recipe for extraction of juice for jelly. 

 Combine juice, water, sugar, and boil slowly for 30 minutes, or until proper 

 consistency for syrup. Pour into hot sterile jars and seal. Serve on griddle 

 cakes or as sauce for ice-cream and puddings. 



Guava milk shake 



yield 1 large glass 



1 cup milk 1% tablespoons guava syrup or 4 



IV2 teaspoons sugar, if juice is used tablespoons guava juice 



Combine ingredients, pour into a glass jar and cover with a tight fitting 

 lid. Chill and shake ingredients thoroughly. Serve in a tall glass. 



Guavalets* 



yield 1% pounds 



2 cups strained cooked guava pulp 2 tablespoons cold water 



(Pulp left from jelly making V 2 cup chopped English walnuts 

 may be used) % tablespoon gelatin 



3% cups sugar 



Cook pulp and sugar together until mixture is very thick and seems to 

 leave the sides of the pan. Use a very low fire and stir mixture frequently 

 to prevent burning. Soak gelatin in cold water for 5 minutes; melt over 

 hot water and add to guava pulp. Remove from fire, cool, add nuts, and 

 pour into a buttered shallow pan. When cold cut into 1-inch squares and 

 wrap each piece in wax paper. 



* Contributed by Agricultural Extension Service. 



