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Apple and Pear Guavas

CHAPTER XXIV THE GUAVA (Psidium, Nat. Ord. Myrtacea) THE HE Guava, a fruit of peculiarly aromatic odour, and one of the most attractive members of the Myrtle Family, is best known to botanists and cooks through its "pear" and "apple" varieties (Psidium pyriferum and P. pomiferum), varieties of the common guava (P. Guajava), and, in lesser degree, the red Cattley (P. Cattleyanum) and the Chinese guava, or "yellow Cattley" (P. Chinense). It is interesting to know that this allaround fruit, as useful and practicable in cookery in the more southern countries as is the apple in colder climates, is considered as without doubt American in origin, for although China has its yellow Cattley, it is supposed to have been carried there at a very early date from Brazil. The red or purple Cattley, sometimes called in California the "strawberry" guava, and the yellow Cattley are particularly to be desired for jelly making. ("Strawberry" is a name also familiarly applied to a small pink variety of the common guava.) The thick-fleshed pear and apple types (taking their names greatly from their forms) are large and have few seeds comparatively, so that there is less waste, and from the tone of their flavours may be used more as are vegetables in general culinary work. Almost any recipe suitable for peaches (the flesh of the guava being similarly delicate) or for apples may be applied to the guava.