Nazia

Hi there and welcome back to the A-Z of Nosh, by Naz.  I decided to write about guavas this month as I have just come back from a 6 week trip to India. 

I don’t remember seeing guavas in the supermarket as a child.  However, recently, over the past 5 years or so, they have become a popular fruit especially in summer along with mangoes.  My love of guavas, like mangoes, has been primarily due to the trips to India that I used to make when I was a child when I would eat countless guavas from my uncle’s tree.  This would be followed by my aunt making guava jam for me to bring back home to England. 

'G' is for Guava

The scientific name for Guava is ‘psidium guajava’.  It is native to Central America and generally grows in rain forests.  It is also cultivated in the tropics. The Guava tree grows to a height of about 10m or so, although in the Amazonian basin it can rise up to 20m.  The bark of the tree is scaly in texture and is a yellowish red in colour.  The leaves range from 8cm to 15cm in length and the flowers are about 2-3cm in diameter. 

Smongo Lake

In terms of shape, the guava can be spherical or pear like and will vary on size sometimes growing up to 10cm or more in length.  The fruit itself has a thin skin which is light yellow in colour.  Under the skin, the flesh is a light yellow or creamy white colour. It contains a large number of light yellow stones/pips.  In India there are guavas which have a pink flesh considered to be of a better quality.

The guava has the following properties:

Calcium

Copper

Iron

Phosphorous

Potassium

Sulphur

Zinc

Vitamins

Fibre

Saponins

Etc.

Gang

Surprisingly, the guava contains the highest vitamin C content out of all the citrus fruits with as much as 180mg per 100g of fruit.  In terms of medicinal properties, the pulp from guavas aids constipation.  It also has hypoglycaemic and anti-bacterial properties.  The fruit, when eaten whole helps reduce both, high blood pressure and cholesterol levels.  It is also supposed to increase the good cholesterol.  Guavas also help against ageing, and are often used in the preparation of body and face creams and lotions. 

The guava leaf extract is also effective in treating gastrointestinal problems as it is rich in quercetin and other flavonoids.  A drug used for the treatment of diarrhoea has been developed using guava leaves for this very reason.  The bark extract is also supposed to protect the heart and improve its functionality and has been recently used to treat irregular heartbeats in South America. Guava leaves are also supposed to be good for weight loss. 

Yuxom Mountain

In addition to health benefits, the guava bark and leaves are also used for tanning and dyeing products.  In particular the leaves have been used for the preparation of a black dye for clothes.  Who knows, the next time you buy black dye you may find that it has guava as one of its components.  I personally would prefer to eat them!

This month’s recipe is Guava and Carrot Dip.  Easter is only around the corner which means more entertainment and visiting friends and family.  Why not try this simple dip as a starter to your meals during Easter. I hope you enjoy making it and more than that, eating it. 

Recipe of the Month: Guava and Carrot Dip

Ingredients

1.5kg carrots, peeled and chopped

450ml Can Guava nectar

A large bunch of chopped Coriander

Ground Cumin to taste

Juice of a lime

3 small red onions finely chopped

a clove of garlic

¼ cup of dried fruit (sultanas, dates, pineapple etc.)

1 Tomato

2 tbsp balsamic vinegar

Method:

Put all the ingredients into a food processor other than the chopped onions and ½ of the chopped coriander.

Blend to a paste

Add the onions and the coriander

Allow to chill in the fridge for a few hours

Enjoy

If you have any suggestions, please do not hesitate to contact me on noshbynaz@yahoo.co.uk.  Feedback is always encouraged.