Guava for Vitamin C

Guavas are a wonderful tasty and nutritious tropical fruit. They originally are said to have come from the Caribbean but quickly spread throughout the warm countries of the world.

They have over four times the vitamin C of the same weight orange and many times more dietary fiber. Just one raw guava supplies 250% of our vitamin C daily requirement. They are also loaded with lycopene, 26% more than a tomato. Guavas are an excellent source of vitamins A, B2 and E, and contain good amounts of calcium, copper, iron, manganese, phosphorus, potassium and folate. They are sodium free.

Health wise they are used raw in the treatment of both diarrhea and constipation. Their rich alkaline astringent content helps prevent gum disease. Guava lycopene and anti-oxidant content protects our cells from the damaging effects of free radicals.

Guavas are also excellent for the skin both by eating them and by using unripe guava juice directly on the skin. They improve skin texture and tighten the muscles. Blend one guava with a tablespoon of oatmeal and a little water then apply to the face for 15 minutes and wash off. They are also popular as a diet aid due to their high fiber which naturally cleanses the system and satisfies the appetite.

When purchasing, check that the guavas are firm with no bruising. Like other tropical fruits do not refrigerate raw guavas unless they are over ripe. The seeds and skin are edible. They are enjoyed raw, dried, stewed, in salads, muesli, smoothies, and as jams and jellies. Enjoy!

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Mixed Greens with Guava Dressing
From Alive's Food and Nutrition Pages
This dish stimulates both the taste buds and the digestion.

4 cups organic mixed greens
4 guavas, quartered, skin on
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) filtered water
juice of 1 lemon or lime
1 small shallot, minced
1 tbsp (15 ml) ginger, minced
1 Tbsp (15 ml) cilantro, chopped
1 tsp (5 ml) curry
sweetner (optional)

Place all ingredients except mixed greens in a blender and blend until smooth. Run dressing through a sieve to remove guava seeds. Toss greens with dressing and serve. Serves four.


Guava Fruit Punch
From How Stuff Works Contributed by the Editors of Easy Home Cooking Magazine

1-1/2 cups boiling water
2 decaffeinated tea bags
3 slices fresh ginger
2 cups guava juice
3/4 cup pineapple juice
1 to 2 tablespoons lemon juice
ice cubes
mint sprigs

Combine boiling water, tea bags and ginger in heatproof pitcher; steep 5 minutes. Discard tea bags and ginger. Add guava juice, pineapple juice and lemon juice to tea mixture; mix well. Serve in tall glasses over ice. Garnish with mint sprigs. Yield: Makes 4 servings


Guava Chutney
From IndianFoods

1 1/2 cups guava
1 cup vinegar
2 cups water
1 level tsp red chili pepper
2 big cardamoms
1 cup sugar
2 level tsps salt
2 tsps ginger cut into thin long strips
2 cloves garlic
1 tsp raisins
10 blanched almonds

Peel the guavas, cut each into four pieces and remove the seeds. Cut into thin slices and cook with ginger, garlic and water. Add sugar, crushed cardamoms, vinegar, chili powder, raisins and almonds and cook on a hot fire till thick. Cool and put in a jar and cork tightly. Serve the next day.


Mango and Guava Salsa
From el Restaurante Mexicano

2 cups thawed frozen mango chunks, diced
1 cup thawed frozen guava chunks, diced
1 red bell pepper, seeded and finely diced
1 red onion, finely diced
1 jalapeño pepper, seeded and minced
2 tbsp fresh cilantro, minced
2 tsp ground cumin
1 tsp kosher salt
3 tbsn olive oil
juice of 1 lime

In large bowl, combine the mangoes, guava, bell pepper, onion, jalapeño pepper and cilantro. Add the cumin, salt, olive oil and lime juice and stir to blend. Cover and refrigerate for at least 1 hour. Lasts for up to two days. Makes 6 servings

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