Citation
Growing and preparing guavas

Material Information

Title:
Growing and preparing guavas
Series Title:
Growing and preparing guavas
Creator:
Smith, Karl L
Place of Publication:
Tallahassee Fla
Publisher:
Dept. of Agriculture
Publication Date:
Language:
English
Physical Description:
48 p. : ill. ; 24 cm.

Subjects

Subjects / Keywords:
Guava -- Florida ( lcsh )
Cooking (Guava) ( lcsh )
Guava industry -- Florida ( lcsh )

Notes

General Note:
"December, 1949".
Funding:
“Funded by Project Ceres, a collaboration between the United States Agricultural Information Network (USAIN), the Agriculture Network Information Collaborative (AgNIC) and the Center for Research Libraries (CRL).”
General Note:
Title from cover.
Statement of Responsibility:
by Karl L. Smith.

Record Information

Source Institution:
University of Florida
Holding Location:
Florida Dept. of Agriculture & Consumer Services Division of Plant Industry
Rights Management:
This item is presumed to be in the public domain. The University of Florida George A. Smathers Libraries respect the intellectual property rights of others and do not claim any copyright interest in this item. Users of this work have responsibility for determining copyright status prior to reusing, publishing or reproducing this item for purposes other than what is allowed by fair use or other copyright exemptions. Any reuse of this item in excess of fair use or other copyright exemptions may require permission of the copyright holder. The Smathers Libraries would like to learn more about this item and invite individuals or organizations to contact Digital Services (UFDC@uflib.ufl.edu) with any additional information they can provide.
Resource Identifier:
024574902 ( ALEPH )
01598798 ( OCLC )
a 60009470 ( LCCN )
Classification:
SB379.G8 S6 1952 ( lcc )
634.42 ( ddc )

Downloads

This item has the following downloads:


Full Text
'-.4--* *Sfl ffl SI- 0
v v
Department of Agnculture
TALLAHASSEE, FLORIDA
Nathan Mayo, Commissioner
onute BOX







Experim% Route 1, Box 560 Homestead, Fjorida Growing and Preparing
GUAVAS
by
Karl L. Smith
Department of Agriculture
TALLAHASSEE, FLORIDA Nathan Mayo, Commissioner
December, 1949




2 DEPARTMENT OF AGRICULTURE
TABLE OF CONTENTS
Page
Acknowledgment of contributors ...................... 3
Map of general growing area ......................... 4
H istory of G uavas ........ ........................... 5
D escription ........... ............................. 7
S o il . .. . . . . . . . . . . . . . . . . . . . . . 8
C lim a te . . . .. . . . . . . . . . . . . . . . . . 1 5
P lan tin g .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. 1 5
C ultivation ......................................... 16
V arieties .... ................... .................. 17
Propagation ....................................... 22
D iseases ....... ..... ............................... 23
Insects ......................................... 24
Illustrations of some equipment of a modern
Guava Jelly manufacturing plant ...... Pages 25 thru 29 Control ........................................ 26
Uses .......................................... 30
Nutritional Value ................................ 32
Recipes of home dishes .................. Pages 35 thru 48




THE GUAVA 3
ACKNOWLEDGEMENTS
The Author wishes to acknowledge the generous contributions and assistance of
The Florida Advertising Commission for the photographs, and
and Chester C. Fosgate Company for cuts of modern jelly
manufacturing plant.
Dr. George D. Ruehle-Vice-director of Sub-tropical Experiment Station for much of his work on Guavas, new varieties, and suggestions for care of trees.
Mr. Ed. L. Ayers-County Agent, Manatee County, for his assistance and constructive criticism for many years in developing Guavas commercially.
Dr. D. O. Wolfenbarger-Entomologist, Florida Experiment
Station, for his work on Insects, Pests, Diseases and Control.
Miss Isabell Thursby-Food Conservationist, Florida Agricultural Extension Service, for Recipes and uses of Guava
Products.
Mrs. Anne D. Davis-Home Demonstration Agent, Manatee
County, and her assistants: Mrs. W. R. Pierce and Mrs.
B. F. Mounts for original recipes and dishes prepared for
photographs.
The 4-H Club boy and girl who posed for the cover and assisted with other pictures.




4 DEPARTMENT OF AGRICULTURE
SAA I ; L OLMT JALKSON ROSA ........ GA NASSAU W LAo14 H L TON ONMA015 N' WAKUULA,- K Rl L LIBERTY a BA ER DUV AL
--TAYLOQ 4z FRA~sun 'aron'+ CLAv
-ALACHUA
Drx 5 PU% h DIXIE OI r LEVY I MARION VOLUSIA MA.CITRUS .. ....
. ORANGE
- ----- ...........
NA
. .. . .. '
ostANE MhILAD5 4
cRLOtTEj
* MURY PALMBEAC IL........I....
0.. u... .....
D'AVf 9
too ... .. .. . .
9.
P Jo
A crude illustration with dark sections indicating a: ea where guavas are growing.




GROWING AND PREPARING GUAVAS 5
PART I
THE GUAVA
HISTORY
The common guava (Psidium guajava L.) is a native of tropical America and is probably indigenous to the area lying between Mexico in North America and Peru in South America. Since it was discovered and reported about the year 1526, it has traveled far and wide to most of the tropical and semitropical areas of the world. It was imported to India at an early date and since has spread to Southern Asia, Africa, parts of the Mediterranean, Hawaii, the Philippines, the West Indies, Florida, California, and elsewhere.
Early written accounts described the tree as "handsome," the flowers as "fragrant" and the fruit as "beautiful and appetizing." The guava, while used in many ways, has long becn recognized as a fruit for jelly making and other culinary purposes, but now more than 400 years after it was first reported it has been found to be one of our richest sources of Vitamin C. Tests have shown that a guava powder made from this fruit is so rich in Vitamin C that 4 ounces would protect an Arctic explorer from scurvy for 3 months. During World War II allied troops were supplied with guava products in their emergency rations to build up resistance against infection.
The term guava as used here applies only to the common guava (Psidium guajava L.), although there are many other fruits of importance in this group which future research may prove to have great value. The Cattley guava (Psidium cattleianum sabine), sometimes called the strawberry guava, is well known in Florida.
The guava belongs to the Myrtle family and is described by botanists as a myrtaceous fruit. This family includes many other interesting and important plants, largely evergreen, yielding valuable timber, economic products such as oils, gums, cloves, allspice and many edible fruits as well as numerous ornamental subjects.




0
C The first Guava Grove planted at Palma Sola, Manatee County, Florida, in 1912. Originally ill seedling's.




GROWING AND PREPARING GUAVAS 7
DESCRIPTION
Under normal conditions the guava tree will grow to a height of 25 to 30 feet, making a small tree or large shrub which branches freely from the ground up. The trunk is slender with greenish-brown, scaly bark. The leaves are opposite, oval in shape, smooth, light green with the veins depressed above and prominent below. The flowers are white, produced in the axils of the leaves, are about an inch and one-half in diameter with the four white incurved petals and a large tuft of white stamens tipped with yellowish anthers.
The fruit varies greatly in shape, size, appearance, flavor, acidity and color. The shape may be round, oval, oblong or pear-shaped, with almost every variation between. It ranges from 1 to 4 inches in diameter. It is most commonly oval to slightly pear-shaped and about 2 inches in diameter. The thin, light skin, which is usually green to bright yellow with sometimes a pink blush ofh the exposed side, surrounds a layer of fine granular pulp, inside of which is a mass of softer pulp in which small seed are imbedded. The color of the flesh varies from white through shades of yellow and pink to deep salmon or carmine. Although the fruit varies much in flavor, aroma, and acidity when full ripe, it is usually sweet, only mildly acid and very pleasant to most people.
In Florida guavas grow wild around many old homesteads in the southern part of the State and are sometimes found growing in dense jungle, in areas where conditions are favorable. Just how they were first brought to the State is unknown, but they have been here so long that most residents believe them to be indigenous. They have been spread widely by birds and other animals, and there are few citrus groves or other fruit plantings where they have not volunteered from seed brought in without the knowledge of the owner.
Guavas have been cultivated in south Florida around the homes for many years, but the first commercial planting that we have any knowledge of was made in 1912, at Palma Sola, in Manatee County, Florida. The trees were seedlings and the fruit produced was of about ten distinct types. All trees in this grove were frozen to the ground in 1917, but quickly suckered from the base and were again in production in 1919. In recent years the poorer trees in this grove have been topworked by grafting to good bearers of improved quality and some of these trees are still thrifty and bearing 36 years after planting.
Experience with several groves has shown about twenty year life, fifteen of which is good productive life for commercially planted guavas.




8 DEPARTMENT OF AGRICULTURE
Trees growing very tall, bruise fruit on falling and the quality of the fruit seems to deteriorate almost directly in proportion to the size of the tree, especially if it is not growing vigorously. As with most plants and animals, young vigorous growth is the mark of healthy production.
In recent years several other commercial groves have been planted in southern Florida and although it is difficult to get definite per acre fruit yields, one 40 acre grove was reported to have yielded 9,400 bushels of fruit which produced 47,000 gallons of juice in a single year.
The greatly increased interest in the establishment of guava orchards in recent years has prompted Dr. George D. Ruehle, Vice-Director of the Sub-Tropical Branch of the Florida Agricultural Experiment Station at Homestead, Florida, to study all phases of guava production, including soil requirements, culture, fertilization, selection, breeding, and the control of insects. To him we are indebted for much of the information in this bulletin. He and his staff have already accomplished a great deal and with further research will help to raise the guava to the position it so richly deserves in both home and commercial plants.
SOIL
Like most fruits with which we are familiar, the guava seems to thrive and do best on deep, fertile, comparatively wEll drained, loamy soils. It is found in Florida, however, flourishing on rather poorly drained, muck soils, and doing almost equally as well on high, dry, sandy soils and on sandy flatwood soils too wet for the successful culture of citrus or other fruit. It is also found thriving in both very acid and moderately alkaline soils, ranging from a pH of 4.5 to a pH of 8.0.
From Economic Botany, July-September, 1948 by Dr. George D. Ruehle, Florida Agricultural Experiment Station, Homestead:
"The common guava is not particular as to soil. In Florida it thrives on well drained loamy and muck soils but succeeds almost equally well on sandy flatwoods soils that are too wet for the successful culture of avocados or citrus fruits. It will thrive on very acid (pH 4.5 to 5.0) light sands or on moderately alkaline (pH 7.6 to 8.2) limestone and marl soils if properly fertilized. It thrives on the red clay soils of Cuba and can be grown on adobe soils in California."
Writers in India report that the guava prefers a rather dry climate, yet it produces heavy crops in southern Florida where the annual rainfall varies from 45 to more than 70 inches. Heavy and prolonged rains at the time the fruit is




GROWING AND PREPARING GUAVAS 9
ripening may cause considerable skin cracking followed by spoilage. It has been observed also that considerable raininess during the period of blossoming tends to reduce fruit setting, probably by reducing insect activity and thus decreasing chances for pollination.
Young guava plants are quite tender, sometimes being killed outright by temperatures of 290 F. Mature plants have been severely injured by temperatures of 280 F., especially if they were fertilized with nitrogenous fertilizers shortly before the freeze. On the other hand, plants 18 months old from seed have withstood a temperature of 26o F. at one foot above ground level and 28.50 F. at 41/2 feet above ground level at the Sub-Tropical Experiment Station, with only partial defoliation and no loss of wood. These trees have been fertilized heavily from the beginning with a low analysis mixture containing nitrogen, phosphoric acid, potash and water-soluble magnesium, and have received foliage sprays containing salts of copper, zinc and manganese. When mature plants are severely frozen back, they usually recover very quickly by suckering vigorously from the uninjured wood.
Guavas are found growing in the tropics from sea level up to 5,000 feet elevation, according to Wilson Popenoe (Manual of Tropical and Subtropical Fruits, page 276, 1924). Whether the quality of the fruit is affected by altitude is not known. J. Eliot Coit (California Avocado Society Yearbook, 1945, page 42), in discussing the opportunity for commercial guava culture in California, states that the guava "requires a large number of heat units for attainment of quality," and discourages the planting of guavas in coastal areas of California where sufficient heat is lacking. In Florida cold seems to be the chief hazard to growing guavas.
In India, where commercial guava cultivation is extensive, it is reported that the trees are commonly planted 18 to 24 feet apart. The soil is tilled occasionally, and at least once a year the trees are fertilized, mostly with barnyard manure. Irrigation is practiced during the dry season.
In the western hemisphere, in countries where wild trees furnish practically all of the fruit for processing, little or no attention is given to culture. In Florida, where the planting of guava orchards is expanding, it is apparent that the trees were set too close in the early plantings. Tree spacings of 10 to 12 feet were used in some instances. Overcrowding followed, necessitating considerable pruning to facilitate fertilizing, mowing, spraying and harvesting. Spacing of 12 to 15 feet in rows 24 feet apart have been used in more recent plantings. Indications are that in commercial orchards where




o A0 A planted cover-crop, as crotolaria in this young grove is recommended as good practice.




GROWING AND PREPARING GUAVAS 11
heavy fertilization is to be practiced, trees should not be planted closer than 20 feet in rows 20 to 25 feet apart.
Guava trees are usually planted to best advantage during late spring or early summer just ahead of the rainy season. The land should be cleared and prepared some months before. In deep soils the land should be plowed and disked. The soil in the tree rows should be ridged or mounded if the land is low and poorly drained. Shallow limerick soils should be well scarified and grooved or plowed out where the tree rows are to be located. On newly cleared sandy soils with low pH and low levels of calcium and magnesium, it is desirable to make a general application of dolomite at 500 to 2,000 pounds per acre, the amount depending on the degree of correction necessary, broadcast and disked in just before or just after the trees are planted. An application of 600 pounds of superphosphate per acre similarly broadcast is desirable on recently scarified limestone soils.
It has long been known in Florida that guava trees respond to fertilization. Trees growing within barnyards, poultry yards and corrals, or in fence rows surrounding such enclosures are larger and produce more fruit than wild trees of the same age growing without benefit from animal manures.
Research conducted in recent years supplemented by observations in commercial orchards in Florida has shown that the common guava responds as well to complete fertilization as do citrus fruits and the avocado. There is evidence that the guava requires more nitrogen than the orange, particularly during the periods when the fruit is sizing. There is little likelihood that the guava will be damaged by over-fertilization within reasonable limits, provided secondary element requirements are satisfied. The lack of certain of the secondary elements in the soil in which guavas are growing causes various troubles. These are manifested by symptoms characteristic for the particular deficiency present. Thus zinc deficiency is characterized by little-leaf, shortening of the internodes and chlorosis. It is corrected by applying zinc sulfate to the soil if the pH is on the acid side or by spraying a solution of the chemical on the foliage. Copper deficiency is manifested by attenuated growth, reduced leaf size and premature defoliation followed by dieback. The condition is corrected by soil applications of copper sulfate or by spraying the foliage with a copper spray. Manganese deficiency has been observed on guavas growing in marl soil and is characterized by a mottled type of chlorosis of leaves of normal size. It can be corrected with manganese sulfate applied either to the soil or the tree as a foliage spray.




12 DEPARTMENT OF AGRICULTURE
Magnesium deficiency symptoms are at present poorly defined. The general chlorosis and premature defoliation occurring in autumn on branches which bear a heavy load of fruit is considered in part as a manifestation of magnesium deficiency, since the symptoms are considerably less evident on trees receiving appreciable amounts of water-soluble magnesium with the fertilizer. Since guava seeds contain considerable iron, it is possible that a temporary iron deficiency may be responsible for a part of these symptoms accompanying a heavy crop production.
Young guava trees may be grown very rapidly by the use of nutritional sprays combined with frequent and liberal applications of fertilizer. Applications to the foliage every three or four months of a nutritional spray containing copper and zinc improve the growth and vigor of seedlings growing in plant containers or in the nursery row. A spray formula suggested is cuprous oxide, 1.5 pounds; zinc sulfate, 3 pounds; hydrated lime, 1.5 pounds to 100 gallons of water.
After planting, a complete fertilizer should be applied every four to six weeks the first year and every 60 days the second year, except during the period between November 15 and January 15. The type of mixture used should be modified or supplemented according to the nature of the soil. For most Florida soils, mixtures analyzing about 4% nitrogen, 7 % to 9% phosphoric acid, 3% potash and 1.5% water-soluble magnesium, with at least 30% of the nitrogen derived from natural organic sources, will satisfy most general requirements. The mixture should include 1% to 2% manganese derived from manganese sulfate for use on soils that contain marl. On muck soils the nitrogen may be eliminated or greatly reduced in the fertilizer program. The amount per application should begin with a half pound per tree and be gradually increased to one pound by the end of the first year and two to three pounds per tree by the end of the second year.
Nutritional sprays containing copper and zinc should be applied three times- a year during the first two years. February, June and September are appropriate months for applying such sprays. When grown on marl soils, guavas will benefit from the addition of manganese sulfate to the sprays to supplement the MnO added to the fertilizer.
Young trees fertilized according to this program at the Sub-Tropical Experiment Station grew with exceptional vigor and produced a crop of fruit 23 months after the seed was planted. Individual trees in the block produced up to 25 pounds of fruit.




GROWING AND PREPARING GUAVAS 13
Guava trees properly fertilized may be expected to produce fruit the third year, and yields as high as 100 bushels per acre have been taken from trees of this age.
Experimental data are lacking regarding fertilizer requirements for bearing guavas growing on the diverse soil types found in southern Florida. It is evident from observations made in bearing commercial groves that fertilizer practices used successfully on citrus on the various soil types will also give satisfactory results when used on guavas. Low analysis mixtures containing 4% or 55% nitrogen, 5% to 7% phosphoric acid and 5% to 8% potash applied two or three times during the year, supplemented with applications of top dressings of nitrogen-bearing materials at times when peaks of fruit are sizing, is a practice which has given good results. The fertilizer mixtures used should contain at least 3% watersoluble magnesium and should also contain 1% MnO if they are to be used on marl soils.
Annual applications of zinc and copper supplied as nutritional sprays should be continued. In general, the higher the poundage of fertilizer applied, the greater is the need for copper and zinc. The grower can determine by observation whether more than one application of nutritional spray is needed per year, once he has become familiar with copper and zinc deficiency symptoms.
Some pruning of young trees is necessary if a desired shape of tree is to be attained. As the bearing trees become older there is a tendency for the fruit to become smaller. The largest fruit is borne on strong shoots arising from two to three year old wood. By moderate thinning out and heading back of the top every two or three years, the production of this type of shoot will be stimulated and large fruit may be maintained.
An ample supply of soil moisture during the fruiting season is required for maximum yield. If needed and used at this time, irrigation will increase production by increasing the size of the fruit.
Definite information is lacking concerning the best type of cultivation to be practiced in guava orchards on all soil types. On limestone soils the growing of a cover crop of native grasses or weeds which is mowed periodically, allowing the cut material to decay on the ground surface, is the most satisfactory practice. In most sand soils the practice followed in many citrus groves of allowing the cover crop of native grass and weeds or of planted legumes to grow during the summer




14 DEPARTMENT OF AGRICULTURE
Probably the first Guava Tree successfully grafted that bore fruit seven
months after grafting in 1923.




GROWING AND PREPARING GUAVAS 15
period when rainfall is abundant should prove satisfactory. The cover is usually mowed once during the summer or chopped in with a crop chopper. Plowing and deep cultivation, whereby guava roots are cut, is undesirable because of the danger of causing root suckering.
CLIMATE
The guava also appears to thrive under extremes of annual rainfall which varies in southern Florida from 45 to 70 inches. Heavy and prolonged rainfall during the fruit ripening season results in fruit cracking and spoilage, and Dr. Ruehle reports that heavy rains at the time of blossoming tends to reduce fruit setting, probably by reducing insect activity and thus decreasing the chances for pollination.
Guavas are readily injured by cold weather and will be seriously injured where temperatures get much below 30 F. for any length of time. Young guava trees may be killed outright at a temperature of 290 F. while older trees will stand short periods as low as 260 F. Where older trees are killed back to the ground they sprout from the stock or base and will be bearing again heavily in two years.
PLANTING
The spacing of trees in some of the earlier plantings of guavas in Florida were entirely too close. In some of these plantings the spacings were as close as 10 and 12 feet and as the trees grew there was overcrowding, and heavy pruning was required to facilitate fertilizing, mowing, spraying and harvesting. In some of the more recent plantings trees have been spaced from 12 to 15 feet in rows from 20 to 25 feet apart, and where trees are in good soil and well cared for they should be spaced 20 feet apart in rows from 20 to 25 feet apart.
One recent planting is a double row idea of two rows twelve feet apart on a thirty-six foot bed giving twenty-four feet between every other row. This has proven very desirable on certain soils that tend to dry out in dry season and flood easily in wet season, as the wider bed seems to hold more moisture than a single row bed and the wider spacing of the drainage row allows for a deeper drainage middle and the wider bed easier cultivated on a more gradual slope.
Although the first planting of this style bed will be picked for the first time in 1949 the idea seems very practical for the number of trees per acre and accessibility down every other middle, when the trees get large.




16 DEPARTMENT OF AGRICULTURE
Planting may be done at any time of the year but rainfall and soil moisture are determining factors in Florida. In most years a great deal of irrigation is required except for trees planted in the early summer which is usually the beginning of the rainy season. If new ground is to be used, it should be cleared and prepared well in advance of the planting. Where drainage is poor the soil should be ridged or mounded in the tree rows.
CULTIVATION
That the guava responds to fertilizer has long been known as trees found within chicken-yards, barnyards, and in fact anywhere where there was a source of animal manure, have grown rapidly and fruited abundantly. Indications are that it will stand much heavier applications of nitrogen than citrus fruit, particularly where there is no deficiency of other elements needed. On newly cleared lands that are acid, from 600 to 2,000 pounds of dolomitic limestone should be applied before planting for an adequate supply of calcium and magnesium. The amount used should be gauged by the degree of acidity.
Observations and experimental work are lacking in connection with a balanced fertilizing program for bearing guavas on the various soils of the State. On the more sandy soils 2 to 3 fertilizings a year is the common practice, much as is used with citrus, with the heaviest application being made in February and also with additional nitrogen or top dresser being used during the heavy bearing season.
Generally a low analysis formula of fertilizer is used with 4% to 5% of nitrogen, 5% to 7% phosphate and 5% to 8% potash. It is also important that so-called minor elements should also be applied where needed. On the light sandy soils of Florida the higher the poundage of fertilizer, the greater the need of the minor elements, especially of copper and zinc. Alkaline soils can be treated with sulphur to counteract the alkalinity, making them give up plant nutrients to the plants.
Fertilization of young trees with a balanced fertilizer should start soon after planting, being applied at intervals of 4 to 6 weeks the first year and every 60 days the second year, except for a period from early October through February. Application of a nutritional spray formula every 3 to 4 months during this period is also very important. A formula suggested by Dr. Ruehle is cuprous oxide 1.5 pounds, zinc sulphate
3 pounds, hydrated lime 1.5 pounds to 100 gallons of water.




GROWING AND PREPARING GUAVAS 17
At least one annual application of zinc and copper should be supplied to the bearing grove as a nutritional spray and sometimes more than one application of this spray is needed. On alkaline soils and sometimes even on soils of a low pH showing high acidity, manganese sulphate will prove advantageous. It can either be added to the fertilizer mixture or applied as a part of the nutritional spray. Zinc deficiency is characterized by little-leaf, shortening of the internodes and chlorosis. Copper deficiency is manifested by attenuated growth, reduced leaf size and premature defoliation followed by dieback. Manganese deficiency is characterized by a mottled type of chlorosis of leaves of normal size. Magnesium deficiency is not so clearly defined. A general yellowing or chlorosis and premature defoliation in the fall is considered as symptoms of magnesium deficiency.
Although little pruning has been done in the commercial groves of Florida, some pruning is necessary for young trees if a desired shape is to be attained. Also, as bearing trees become older, there is a tendency for the fruit to become smaller. The largest fruit is borne on strong shoots from 2 to 3 year wood and by moderate thinning and heading back of the top every two or three years, there is a tendency to produce larger, better sized fruit.
Ample moisture is needed by the guava, especially during the main fruiting season, and if irrigation can be supplied when needed, it will increase the size and yield of the fruit.
Commercial guava growers vary much with reference to methods of cultivation. Most of them pattern their methods after practices used in citrus groves. Roots are as a rule near the surface of the ground and any deep cultivation is undesirable both because cutting the roots interferes with proper feeding and because of root suckering. In general, grass or cover crops are allowed to grow through the summer months when there is abundant rain, being mowed during the summer and chopped in later with a cover crop chopper.
At present there are few named varieties of guavas and they are not yet being offered for sale in any quantity by nurserymen. It is highly desirable, however, that some of the present better types be propagated and made available to the public as well as others developed because of the wide divergence of quality and value of seedlings. Seedling fruits now being used vary from thin fleshed with a large seed cavity to thick fleshed with few seeds, and in flavor from sweet to highly acid. Some are high in pectin and low in acid; others are high in both pectin and acid which make them superior for jelly making. Ascorbic acid content varies from below 50




.
.
"..... ".,-.."! ..- ......--..,........",- ,- ......--,.....--.. ...1.11- ..., ..... :..'.. I ...... .. .. ...... ..... ........ ......... I.....- -:..- ..-.- ... ... :.- '-..- --.'-'I- ... I.-I- 1- ... ..... - ",
.::..:": .... .. :. ... ...- -.,. -- ... ....... ........... ........... ...'.- ...'. ....." '. ,: .......:.... .,.".:!....I .... '. .....,...' "...,!.:....,..,...... !': ...... !"" '-! , *. , - ". .. I .: .. .. :.: ..... .. : ....
. . .. . . . : . .: . t ,
- ; I I I .' I I I 1. . I., I I .' . 1. I .. .. I .. :A .. ...:.- ,: .. I .. .. .1 :. ... I
il. I I . I ' . I I: 1, : ,.. ... .... : ..... .:. : :.' :_ ...'.":':' "- :.;- ;: .. '. I, I I *- . 11 : : _:...:. :
.. I I I ' I : I I .:' ': ' :. .: I I W. . .
.. I .. I ... .. I . .. : : :: .' ..... . I .. 1,
. : I ... I . : . 1- 11.1 ; :;' I ::: .. I ., ..
1. 11 . .' I :. .: . : : : d .- I . I I I ..' ..'. ii,.: ..."'....",. .. ,: !:..",.,.. *..'...: ; '. :1, : .. .; : : ", ... .. I I I I .: ',:': .' '':. ; I . : : .. . I : ..' .
.11 . ..: I : : .1 ;:: .., I : : .. 11 I ; ; I A ...
11 .. '' . : ... I .. . .. ; , ;;..:: ..
: .. : :; . --;i'.-------i ..
11 1, .. .. I .1 ' ;.
.. .. .1 : : ': '' I .............
.1, .:::,. . I I - .. I -'-- : .:. :.::.!
.. : : : : : : ....
:.' I .. . . I I., I . . . . .. .. '' ..: .: .. : :::,
.1 I .. . . .. . .. 11 . : . . !. ::i-. ..!!: : !: i :: ... .. ... .I .'
1, I . ..... I I . . I : .' .. : I . . .. : : I I I 1: : I : Y .:.i:.; ... .
. . I I . .... . I .. .. 11 11 11 ..;.
:' ... . . :. .. :. .1.1 .. : ..:: :.: .:..::.::: I .. .. I .;. .. : j ;!.:! .1 : : '. .' ..
:.. .. .1 I .. ...... . ... . .. :: :.. ... ,: I '...
.. I ... . . . . .: .. : ... : : :. I I , :.: i .. .. .:,.,.. '...
:.. . . . I . .. ... ,. : . !...i.. :. : : :- . ::: .
. . : .. .. .
. . .. 1 . .. .. : I : . . I . 11 '. .
.. .. .. . . -, I I . .
I : : :: ; ::: ,- . . ;. : : .. ; : . .1
.. . . . . :.:.;;.. ': . .. . ... '.1 I .. I I I I .: i
;.. . :.;.: .1 ... . I I : : I : : : ..: :: .:.. . . .. . .: . I ... : :' - -:: : ":.:. ..' .:
.. . ; :: 1 1 'I .' '. !; ;'.:::: i z -'
.. I . .. . I . :-.;: !; . ---- :
.; :: : :.
..:.. . . . ....
. . . ..: -.;::: .:;.,;;, I .: -:a
..... . .. . I ..: I ' - . .:
.... I ...:.. .. . .. . .::. . .. .. . ::: : :.. i j ;.:.,;,.,
.... . I . .. .... ..:: .. : ..... ... ... ..... I.... ............. . ....:.. . 1: 1 7 7 ; : :: .. . I .. : :..:... . I . ... ::: i. ..
. I .. . . .. . . . ., ..' : :' .. I : i : '
1 ; I . . . : .. . . 11 :: I I I
.. . .:..:.. . .. I 1: I : : .. .. . '': I 1 : ..: ,
. ... .. . I I ; : ::;::i-... 1 .. . ..
... ;. . . : .. ...:. : : : ':: .. .. I I : .. : : ..... ., I I : :i : :!: !: :!-- .- : :.."'.
.. . I . I I I . .. I ,.
.. I .. . . ... : . : I !..:. ; .. : .. I : ,! : : : 1, .. .I .. :.. ., : : : : I ':.:. ;
. . .. ... . I . .. 4 1 ... I : I 11 ..: .. . I : ...
.. : .. . I I I I : ; I :i :. : :: ,: :. :' : I : I
-: .. I ... .... .1 .. ., . I I . .. I . I I :i" : Z
! . I : . I I ...
': '. : i : ';: .: : ;:.!: : :: ,: :* : :::: : :: : :.
.. .. . : . . I I : . I I I . . I I : :;:, ..
11
. I I I : : I
.. : I . .. I o i I ; I : I I : i I : : .. i' i'-.-"" .!; ":
i . . I I :. .. F . I I I I . I 1. I I I I i 1, , : 1 1 F.. I I I : I : .1 I .. I . 11 .: : : .:: : :' : : . I I 1. I I ll I *
. 1 .. I '! : : : : : : .. ,. I I I I I 11 I . .. I I I I : : : ,:.: : I I "'. ...! ..
11 I : : : : .: : : :: I .I.. .
I ":' I I I I I
: :.. 1 1 . . ::.": :,:, I I I : 1 I I . I .. :*.:. -.'
i I . .- .: I I I I I I ., : .* -'. :
I . *
-;. - I : : ..: i'. .
: I : 11 .1 I .' : I : : :. : : ..
: I I i I I I : : : I : I I : : : ::: : : ':.j : '. ; . I I 11 I I : I I I I I ,. I I 11 , - :; .. :...' .*.:
. I I . I I I I I : .:. .. : ..
.1 I I I I I I I I .. I I I I I I I I : I I I- : I : I I 1. I I I I ,. : I : I .. I- : I : : : I 1: :' ..
I I .11 : I I I I : I , :" I :- 11 i. ::
.1 : .: 1 1 I I ... ...... I I I I I I I .. ,. I I 1. I '- .'.
,. I I I I I . I ," , 1 :- :: :' '': . : : I I' ll I .
.. I I I I : :': ,: :: :" : :: .1 11 I I :' 11 7 I I : : .: 1 I ::: I 1 I : : '' q I .1 1 :.':: - I .1. I I I 1, I I I '. I I :. O I 1. I ,:: : 1. : ,. .. :. : 1 :: I : :. .
' '. I :- I : .. :!, ., 1, I . I I . : I I ...
1. ! I I I .,
I. 1, I I .1 I : : I , . :: :.. :.
. I 11 Z "i I I I :11 : ,: ,::]: 1: .11 1 I I .: I :;: 1- I, ,III 11 : 1 1 :: ., : I 1 :1.:' .1 ,:. I I . : : I I I., 1: : : ': .: : i I .1 '.1 I : : : ,:. "I I : ;:. : ..
11 .' I : : : :.' : I : I ,. .', : '... ..... ,**,....
.11 I .. : : :: : 1 I I .1 : I .11, :1 : : I I ..
1: : :.]:. : . : 11 : I .1. I .. 1. :: :::: :.. '': : : I I I I .1 : ., I : : ,::'':::: :: ,: : I I I .1 4. I 1 i i : I : : !.. 11 .1,;
I I .. : I I 1- It I I I 1.
::.: : 1 ." I : : : : Ii .'j ] ....] :: ::: 1. I 11 I ,." ,
1. I I I 11 I I I I ... I I ''. I 1 1 I .. I . .q ,
I I I :: : : I 1.11.1 1 I ... ''I'l- 4 1
:1111, 1. I I ., 11 I : : '': : I I .1 .:Y .:'- : 1 1 : : I : :: .. I .. .1 11 I I
''. : I ., 11 1: ,, :1-i :: -. :.- 11 11 : 1 ': I '':::.:]:.: 'I. ; : x : '
. I :: I 1, I :'' I I . I I .1 : :'.
-.. . : I I I I .. 11 1- .. I .1'. '
' I I I .1 .1 1, 1, .1 1 I I ... I ..
. I I I ''. : : : ': : : : .1 ::::::;:::::; I
... I I i] :::: 11 I I I I I : I I ] .,.,:;:.,. : : ..:::
. 11 I I I I I I '- : :
i] : . .: I I : I ., :': : 11 . : 2 I . I I . 11 ''.
I : :: : : I I ! i i' ". I 11.11 .. I I :1
.1 : : : I , : 1 ''.
''. I I : I ': i
. :!i i!] i ., . I 11, I .1 :: .: :: : j .. I I .
: I .1 :: i I :: : : : : :.:! i* ., I 11 .1
:.'iii : :! i! I ' d, .. . "I" I .. 41", ". 1- 1.1. :
. I , ,
. I .
I I I I .
. I I I I ., I I : : I 11, I 111.il I 1 1 I 111. I ,. I ,:. ,
I I I : ; ':: :. I .11 ;.,. : : iii .!i;!..........., : : .. :: .:, .
" ... I .1 I I I .1. 1. 1 1 .. : : ,., ..i:;. :"",..... :.! ...'
1 : 1, : : : 1 : : :' ':' I I ... ....... :- :: I I I : I ''. . :' : I : :. :, 1 ,: -,.,.
I I : I .. ..... -j i i -:' :. : I 11 4 !) ::: : i I- : :: : : I : : ::: : : : I I '...;.. '. '- .1 ,% .b. ,. :: I I. I I
, I : : : :: ... .E : :"!: ..., .: : : : . . ,
I : : I . , I .. I 11 . , I : ,:. .:::.:::: I . .
- : I I ::. ... .. I.
, I I I I I : : i ::: :'..... ,: 11 I .1 ' : I I . .
I I ......... :: :: .1 1 1
: ': : : : ::: I I I .... .. ..".: 1. ......... ,: : I.. .11 I : .
.. I .. .'....' --'. ..' :: .- : .. .:: : ::: ;.:. : : : -'! i I .. i
. 1. .': :: : I- I .. .., ... I .... .I. . I : ':i I 4
. I .1 I I :1 :::: ,: : : : : I 1. .6.. .q..;: ::-.:.:: I I I i : : ..
.. :1 : :: I I I : : :' : '::: :4 '::. :I: :- : I .. .1 I : '. i I : .. : ; .. :. ......,...,.,.,...,,! i.......*'.*'.*',.-.-.iii.. .
,: I I I -:: : 11 I : ... .
' : ::::: I : :.:: : : . .. I I ' : ::,::
,:,: : . I : : :': :' 11 1: I : .. I.. 11 ..:: : ;:: I I 1. :: : I.: : : ... ... I I ,
' : : !: I I I I I" ::. 1 1 1. I : : 1 : 11 :! :. : : : ... ... 1, I . .
* : :.: ::: I : : :: ... I .1 11 11 1 1. 1 1.
.: I I . .: .' ' :' ::: : :': I I : :;' i ,.... ....
.... ; -- I :; .. .. I
. I . . .. : 11: :
, I :: ': I . I : : - I I .. ...... ....
:: : : : : o "I.I..
, I : : : I ,. : .::,. ::: :: ::: ;:: ... ; ::' :.iF : : I .. .' I : '...11,ill'.11,11'r -' ..'
: : I I : : :;, ii ',',."Ili,',-'."!,--.,.,.,.,.,.,..,.,.,.,.-'., ; I 1
.:. :: ,. I . -, .:: ., ", , - ... .. I..' ., ; ; : i ,, '..."... ....
, ::L:F -i':-: '
- - .. : . I : ': : ':'
. .,- I- I.. ,. .. . :. .: : : 1.1'. '' I I .1 - .. : ,. 7:- , : '; :; '
: I :: :.: - : ::- ...-.-.. r : !i : F :
:: ': :' ... - -- '. !: :: :' '! . : 1,
: ., .. - I i - .... ':'.: : ::. ":' 111"'.''. : :
11 I .1. .
... . '- : : 'ii ': .: 1. : .: .. I I I I :. ,.. ,
:: :F :: :: ... .' : : ., :L. V- .. ..- w; .1 ..'. ... I ?k ... .. 11 : ,: I I I I I :::
1.11 .; -: 1; : :-. i:ii i i :.,.,. ,, .'.-,ii.-", ii.."iii i..,.? -*!
.1 1 I ...... : : :ii .' ::: .: :' :- :- W..' : : "- '. . I'll : ':j;: ': '.
. ... .: ' - I I 1. 4 11 : I I : : :. ::,: ; : I .... 1. !. ';
.:: : : : : ,. kx?; -,','. 11, I : :i:::::i :,:: :::::::":::::::; :; . : : :: i::; .!, ''.
':: !:. : ,. I 1. .11. .". .. I ,. I - ,
. I I ..- ......... I - .1 .:, .. :. :: .' :. ''. '
... I I I :! I .-'.::I-:-" .,-- I .: ,:: :::.: : .1. ""' ., I I :
, ... -! '!' I
I ,:.:: F 1. :. : : i :; '7 .. i i i : i :.' ': '.. "
F- I .... .- I I I ..... - ...... I i ::
I , :: : :::: & -". -" -';i'?.' i !
. I .. : : .:.:, b .. : X.- ''. : 1.- : : '
.. ,'-- I .1, I ,-,- - I '. ,
- I : ,.. .. .: ::': : :. .--. .. -....'- .1. . I 1, ., 1, I I .
. I I : : 11 :'
...- I 11: :'. I 11 .. ....-......:.:.iV .-: - I : ,. :
- . I I : ,:: ': : i;: :: -ii -: ,::::? i ! i*i*.-.- ..... .1.11 I '- : : : ;, : ., :, : :
I < : : : i !i::! i:i :l :!.,: l::::..::: .. i i*:': .1. i : .,., . : : : i- -' ..
.. I il"..,".'.'.". i .'i : : : ! : ; e:-';, : : :: : :r ,; .! ; '. :
. 1 .. : .:z :'ii :;i : ::]:]: I ... .... ... . : 1. : I : -.'A
I : .. .. I ;:::.!: I 'r '.:.: : ::. : :: I '.
In ;N ":: ::: Y .... .. : :. .i::.: '::::
A" .V -". .... N -'! :; R:.'.. ' ,
. I I ':; : . % .::;: ' : : :' --i ::' : .... : . j:: : :: :!: I
. .. .. A < "I"........"I"N" M. .", : i8i- : :::: 1 : >' ;'
. !--'-Ii--" ---ii : I I I ., :::: : j .i ; i .. .. :]: I l I : "I .. I .x.:.
: ...... I I .. .
. .. .1, ,- I ,,, '' .' .... iii .'Ie:., :;.: ,: I I : : :: ; ; .
- . . I ; ; :.:e I
-'ij ji ;:: :: :: .'. : ..'. : ': ;;.'..t. '. :: .. ... I'e ..
- . : 1:1" ': : I.
;.- , : : : ... :,,,::: '.": : -?' : : .
- .. -i .-- : ii: :] .' I : .. ... .." ..':
; ;ij ", I::'- 1. .. 1. 11 ". .. I -::,. : :: ". iA
-- 1. A I .0 .....". l l!ii! ] .... .. ,
I .. .7 I" ".."'.......A.
.. ..' ,- -.- -'. --,:-: I
' .1 I I I I S 'I.", i.;,. i i : : i I '.. ..
----' ......... g .- .i, ::::::::::':%;-:;: ] ':.: :: i.;-.< --' 11, 11,
,. ... . .r. -,, jf ,..-. c .i i :;: -::: .;:::::III 11 I I I ...:.:t ...
. I . ':' ::: :;.. -- i .. :::' i..
,:.:.:,;:,., -- : i --"' ... ... .. ; ;
,: . .1.




GROWING AND PREPARING GUAVAS 19
to more than 400 milligrams per 100 grams of fruit pulp. Some fruit have an objectionable odor; others are mild.
The first guava variety to attract attention at Sub-Tropical Experiment Station was the Redland, described in 1941 by S. L. Lynch, and H. W. Wolfe. Fruit of this variety from young trees is very large (up to 16 ozs.), firm, white fleshed, with relatively few seeds and with LITTLE OF THE STRONG ODOR CHARACTERISTIC OF MOST OF THE COMMON GUAVAS. Subsequent study revealed that its foliage and fruit are extremely susceptible to spotting by the alga Cephaleuros virescens Kuntze, that the ascorbic acid conteni of its fruit is very low for guavas, according to tests conducted by Margaret J. Mustard, and that fruit from older trees iE quite variable in size. Since its flavor is very mild and iE rated as inferior to fruit of some of the newer selections, thE Redland is no longer recommended unless one desires ar especially mild flavored guava.
Four newer selections made at the Sub-Tropical Experi. ment Station are superior to the Redland in quality and possess sufficient merit to be propagated for distribution by nursery. men. Below is a copy of their description by Dr. Ruehle:
SUPREME: Origin-The Supreme guava is a seedling selection from seed planted in 1936 by the writer. The origina tree is at 9 N. E. Fourteenth Street, Homestead, Florida, where it was planted in 1938, and several grafted trees are growing at the Sub-Tropical Experiment Station.
Tree-The tree is a vigorous grower, becoming quite large spreading with a fairly dense top. The foliage and fruit shov a high degree of resistance to algal spotting.
Description of Fruit-From oval to broadly pyriform sometimes indistinctly grooved and surface rugose; size varia ble, usually medium to large, weight 5 to 16 ozs., averaging 6-10 ounces; skin color-greenish-yellow to light yellow whei fully ripened; flesh white, moist, fine grained, mildly aromatic with sidewalls 1/2 inch or more in thickness; flavor mild, sub acid; seed cavity small, making up 16 to 21 per cent of the weight of the fruit, separating fairly readily from the side walls; seeds small and few in number for a guava; odor mild not unpleasant, quality good.
The Supreme guava is very productive, under favorabl, conditions, maturing some fruit over a period of about 4 months, with peaks occurring in late fall and early spring The thick sidewalls and good quality make the Supreme good guava for home canning and preserving, and the frui makes an acceptable jelly. The ascorbic acid content of th fruit was determined by Miss Mustard to average 246.9 m per 100 grams of fresh fruit.




40.
K:X! Fire-pots, a few coal-burning, most oil-burning, and some open fires are used to help prevent freeze damage.




GROWING AND PREPARING GUAVAS 21
RED INDIAN: Origin-the Red Indian guava originated as a seedling obtained by Fred Lenz in 1936 from the U.S.D.A. Plant Introduction garden at Coconut Grove, Florida, under S.P.I. No. 57828. According to the S.P.I. Plant Inventory, the seed from which the- Lenz tree grew was obtained from Dominica, British West Indies, and was taken from a "large Indian variety" which had been originally introduced into Dominica from India. The Original Red Indian tree is growing on the Lenz property in the Redland District, Dade County, Florida, and several bearing grafted trees are growing at the SubTropical Experiment Station.
Tree---The tree is fairly vigorous grower, forming a low headed spreading, top. The stems of the new shoots and the veins of the expanding new leaves typically are reddish in color. The leaves and fruits are rather susceptible to algal spotting.
Description of Fruit-Form globose, often slightly flattened at each end, smooth, with a large open calyx; size, variable, usually medium to large, ranging from 10 to 12 ozs.; skin color yellow, often with a faint pinkish blush; flesh moist, somewhat granular, aromatic, in various shades from ruby to carmine, when fully ripened, with sidewalls 1/4 to %/8 inches thick; flavor sweet and mild; seed cavity rather large, making up 30 to 40 per cent of the weight of the fruit, not separating readily from the sidewalls; seeds numerous but rather small for a guava; odor rather strong and pungent, but fruity and not unpleasant, quality very good.
The Red Indian is primarily a dessert guava for eating out of hand as a fresh fruit. It is quite productive, maturing its main crop in the fall and early winter months. The ascorbic acid content averages 195 mg. per 100 grams of fresh fruit according to Miss Mustand's tests.
RUBY: The Ruby guava is a seedling selection from seeds planted in 1937 at the Sub-Tropical Experiment Station. The latter were from a fruit produced at the station from a seedling obtained from the U.S.D.A., Plant Introduction at Coconut Grove in 1931, under S.P.I. No. 81849. The original seed of this introduction came from Peru, according to the S.P.I. Plant Inventory.
Description of the Fruit-Form ovate in outline, with surface slightly rugose; size variable from 4 to 10 ounces, mostly 6 to 8 ounces; skin color greenish yellow often with a faint pinkish blush; flesh moist, somewhat granular, aromatic, in various shades from rose to ruby when. fully -mature with sidewalls approximately 1/ inch thick; flavor sweet and mild; seed cavity rather small, making up 20% to 25% of weight of the




22 DEPARTMENT OF AGRICULTURE
fruit, separating fairly readily from the sidewalls; seeds relatively few; odor pungent and aromatic, but fruity and pleasant; quality very good.
"The Ruby is an excellent dessert guava for home use. It is good to eat out of hand, and its thick sidewalls make it excellent for canning or for use as a sliced table fruit. It is a fairly heavy bearer, maturing its main crops in the fall and early winter months. The ascorbic acid content of this variety has not been determined."
SPEER:-Original plant found on Bessemer property at Port Myakka, by H. L. Speer, Assistant County Agent of Palm Beach County. The fruit is large, yellow skin and pink flesh, has small seed cavity and few seeds. High in both acid and pectin.
A few thousand seedlings were planted in the winter of 1948-49 intended to be planted in Punta Gorda in a commercial grove, but a freeze at Homestead caused a diversion of many of these seedlings to re-planting at the Experiment Station, which with the high mortality in the seed bed, did limit the planting this year to approximately 1500 plants. This guava seems to be the best of many that are being watched for the commercial jelly manufacturers.
Several other varieties are being watched at the SubTropical Experiment Station, Homestead, and several new varieties are coming from cross-pollination, but two or three years will be the average time for a cross-bred seedling to bear the first fruit.
In California, the late Dr. H. J. Weber named and selected several varieties of guava which are now available in that state. Three of these varieties are as follows: Weber (formerly Riverside), a medium-large fruit with creamy yellow flesh and a good flavor with a sugar content of 9.5 per cent; Rolfs, a medium-sized pink-fleshed fruit of good quality having a sugar content of 9 per cent ;Hart, a relatively large fruit, light yellow color, with a sugar content of about 8 per cent.
A few named varieties of guavas have been listed from South Africa, Puerto Rico, India and elsewhere, but they are probably selected seedlings which have been propagated vegetatively, and much of the work remains to be done toward the development of this fruit through breeding and selection.
PROPAGATION
Guavas are still largely propagated by seed. The seed are usually sown in plots and covered to a depth of a quarter of an inch. If sterilized soil is not used, it is usually best to treat the seed with red copper oxide before planting and to spray the young seedlings and soil with wettable cuprous oxide to




GROWING AND PREPARING GUAVAS 23
prevent damping off. After the true leaves appear the seedling should be transferred to individual containers and grown into stocky strong plants before being transplanted to the field.
Propagation by vegetative methods is not as easy with the guava as many other plants. Both shield and patch budding or side-veneer grafting are successful on young plants, but most propagators find it difficult to get a high percentage to live by either of these methods. Shield budding is most successful if the buds are put in young stock as soon as the bark is thick enough to receive it. Winter and early spring budding are usually the most successful. Buds should be cut 11/ inches long from wood from which the green color has just disappeared from the bark. Patch buds will sometimes live on stocks an inch or more in diameter, but the buds usually start growth slowly and this method has little to recommend it. By taking precautions to prevent the drying out of scions, large seedling trees can be topworked in the orchard either by cleft or bark slot grafting.
A new method of air-layering recently developed by W. R. Grove, owner of Lychees Orchards, Laurel, Florida, for rooting lychee trees, has proved to be an excellent method of propagating the guava. Limbs of 1/2 inch or more in diameter are girdled by removing a strip of bark about 1 times the thickness of the limb. The girdled area is bound with a ball of moistened sphagnum moss which is then wrapped with a sheet of heavy rubber plastic film tied securely at each end with rubber bands and left alone until sufficient roots can be observed through the plastic wrapping. The wrapper allows the passage of respiratory gases, but retains sufficient moisture to keep the moss moist until the roots form. As soon as the roots fill the ball of moss, the stem is severed below the wound, the plastic and most of the leaves are removed, and the new tree is planted in a shady place until the new growth begins. It is then ready to plant in the field.
There are several other methods of propagating the guava, such as root cuttings and air-layering as practiced by the ancient Chinese, but these methods are slow and much more expensive than the method of air-layering described above.
DISEASES
Algal spotting of leaves and fruits caused by the parasitic alga Cephaleuros virescens is rather severe on some types and varieties of guava, particularly in humid coastal areas and on weakened trees. Other varieties, such as the Supreme, show very little spotting. Spraying with nutritional sprays reduces the infection to a high degree.
The guava is subject to root knot which is caused by parasitic nematodes. Their injury can usually be overcome to some




24 DEPARTMENT OF AGRICULTURE
extent by heavy fertilization combined with the use of nutritional spray, and by the use of plenty of water.
Several old plantings have gone back with many sick, dying and dead trees from what is probably malnutrition, due to root knot, tying up the feeder roots and possibly a starvation condition due to insufficient feed from unbalanced soil. Two commercial plantings have been semi-abandoned due to poor productivity, many sick and dead trees, though where trees have died, from root knot, some replacements of young vigorous trees have come on and prospered bearing good fruit today.
INSECTS
Piobably the most important insect pest of the guava in Florida is the guava white fly Mataleuradicus cardini, commonly known as Cardinis white fly, which often becomes very abundant and is found covering both the leaves and fruit. In addition to this insect's work as a parasite on the trees where it withdraws large quantities of sap, it throws off large quantities of honeydew. This falls on leaves and fruit and in it grows a sooty mold.
Sooty mold blackens the entire tree, including the fruit. The blackening of the tree is the most conspicuous sign of the presence of this white fly and the one that most frequently engages the grower's attention. This sooty mold, in addition to making it necessary to wash the fruit, cuts light from the leaves interfering with their normal functions and also harboring other insects, such as scales to some extent.
In the past this pest, as well as scale insects, has been controlled with oil emu! ion, much as has been the practice with citrus. More recently, however, good control has been obtained by using tetraethycl pyrophosphate available locally under the trade name of Vapatone. A quart of this material to 100 gallons of water, applied as a high-pressure spray, has given excellent results.
The little fire ant (Wasmannia auropunctatia' Rogers') is a serious pest to workers in the guava grove in some parts of Florida. The ants nest in the soil under debris, such as grass, fallen leaves, etc., and visit the trees to obtain honeydew secreted by white flies and other insects. In some groves great numbers of these ants are present, making it almost impossible to pick the fruit or do other work in the grove. A single sting causes much irritation to most individuals. The characteristic symptoms are a red welt surrounded by a red splotchy area and a severe burning and itching sensation which may last for 30 minutes to 2 hours. This pest can fortunately be readily controlled by spraying the trunks and




GROWING AND PREPARING GUAVAS 25
rves and jellies are cooked in large stainless steel kettles shown in the photo The jelly is drawn off in stainless steel pipes at the base of each kettle where :ransferred to the filling machine:
larger branches with either one pound of wettable DDT 50% or chlordane to 100 gallons of water. This ant mixture may be put on with the mixture of Vapatone to control both scale, white fly, and ants, or many other sap-sucking bugs.
The red-banded thrips (Selenothrips rubrocinctus' Girard') is occasionally serious on the guava. Defoliation and fruit russetation results from heavy infestations.
The adults and the young may be found feeding together on the lower surface of the foliage, causing injury by first piercing the surface of the leaf with the sharp mouth parts, then rasping or scraping out the leaf tissue within and leaving a minute spot where the chlorophyll or green contents of the




26 DEPARTMENT OF AGRICULTURE
leaf has been removed. These spots become very abundant and after a while run together, forming large brown patches near the midrib and lateral veins, the leaves later turning brown and shriveling. In severe cases the entire lower surface of the leaf is infested, and the larvae seek the upper surface of the foliage, where they commence to feed. Thus the function of the leaf is entirely destroyed and often the leaves dry up and fall. In feeding, this thrip excretes over the surface of the infested leaves small spots of a reddish fluid, which harden
and turn black.
Control
The red-banded thrip can readily be controlled by spraying
with one of the newer insecticides known as Benzene-lexachloride. This material can be used at the rate of 3 pounds
t>
II
. ... .
" ... i !i::: i~ii~i............
~ ~ ~ ~ ~ .... .......ijiii~i
The above picture shows the filling machine at extreme right where the jars are a matically filled with jelly. From there they travel on a conveyor to the Cap mac in the center of the picture which automatically seals the caps on the jars. The wo in the background is supplying new jars to the conveyor system.




GROWING AND PREPARING GUAVAS 27
.........................!'illiii iii~~iiii ii~i i i~iii!
i: iii
'he jars of jelly, in the picture above are entering the fog cooler. The trip throu his cooler requires approximately 30 minutes while the jars are sprayed with a fi aist, bringing the temperature down to about 99 degrees when they emerge from i ther end.
to 100 gallons of water. This spray should not, however, be used when there is fruit on the tree as it sometimes penetrates
the fruit leaving a disagreeable flavor.
Some of the older recommendations for the control- of this
pest are as follows: Spraying with nicotine sulfate at 1 to 800 or with rotenone-extractive sprays will effectively control these insects provided they are hit by the spray. Control has been obtained with DDT and chlordane sprays. Two pounds of 50% DDT or of 50% chlordane to 100 gallons of 1% oil emulsion may be used for control of the thrips. Little is known, however, concerning the build-up of scale insects following the application of these residual-type insecticides to guavas. Scale insects have increased in some cases following
their use on citrus trees.
Broad mite Hemitarsonenus latus (Banks) infestations
common on many plants has also been found on guava nursery




28 DEPARTMENT OF AGRICULTURE
stock. They infest the leaves and young stems causing crinkling and distortion. Russeted scar tissue is common on the under surfaces of the leaves and in the case of severe injury leaves fall, growing tips wither, perish, and the plant may die. This pest is so small it cannot be studied with the naked eye and often causes damages attributed to nutritional and other disorders.
Control recommendations have usually been for the use of sulphur as a dust or 10 pounds of wettable sulphur combined with either 1/ gallon of liquid lime sulphur or 6 pounds of dry lime sulphur to 100 gallons of water. One nurseryman has reported better control using a rotenone derris resinante material Syntone as a 1 to 200 spray than with sulphur.
The jars in the picture above are emerging from the cooler, dried from a blower which shows above cooler. They then pass in single file before the inspector shown at the left and continue on the conveyor to the ailing room..
........ ..
............ ....... ... ..,. .. ..
The jars in the 1Dicture above are emerging from, the cooler. dried frord




GROWING AND PREPARING GUAVAS 29
. .
In this room the jars pass through the labeling machines where operators insert each jar in the machine for a moment while the label is firmly glued into position. The operator at the extreme left is receiving the jars from the conveyor system in cartons ready for shipment.
Aphids, especially the melon aphid Aphis gossypii, have been reported on the guava, but are readily controlled with a spray containing 1 pint of 40 per cent nicotine sulfate to 100 gallons of water or with rotenone and derris resinates used according to the manufacturer's instructions.
In recent years the larvae of a tiny moth, Argyresthis eugeniella, have caused considerable damage by tunneling through the fruit. Little is known concerning the life history of this pest and control measures have not been worked out. Small pit-like punctures through the skin of the fruit are caused by a small weevil, Anthonomus costulatus, and larvae of this insect are sometimes found in the flesh. Control measures have not been worked out for this insect.
Other insects attacking guavas in Florida are an unidentified leaf miner and a serpentine leaf miner. These have not been serious enough to warrant applying special control measures thus far.




30 DEPARTMENT OF AGRICULTURE
USES
The guava has been referred to as the apple of the tropics where it serves so many uses. It has also been called the Florida peach in this State and is becoming more widely appreciated in other areas where it has not been known until recently.
The guava is used in many ways. It may be eaten in the hand fresh, served with cream and sugar, or prepared in a shortcake for dessert. It can be combined with other fruits and salads. In Hawaii guava juice is used as a substitute for orange or tomato juice in child feeding. Guavas may be frozen, canned, preserved, spiced or made into jam, butter, marmalades, relishes, catsups and chutneys. The juice may be used as punch. The thick shelled types make good pie stock or other dessert.
The greatest use of the fruit-both commercially and in the home-is for jelly. The common sour guava makes the best jelly as it is rich in both pectin and acid. Jelly can be made from the mild or sweet type, but it is necessary to add acid and the product is usually inferior in quality. When properly made, guava jelly is deep wine colored, clear and of a rather firm consistency.
Guava paste which is sold on the market as a confection, is made by evaporating the pulp of the whole fruit until it is very thick.
Guavas are manufactured into several finished products commercially in several factories scattered over Florida. They are: Guava Jelly; Guava Paste; Guava Preserves; Topping, Syrup, and Canned Fruit.
Guava Jelly-A gelatinous mass of fruit juice (pectinacid flavor) and sugar. Guavas are usually washed and cooked whole until well broken up, juice is usually extracted in a cider press; usually from 25 tons to 100 tons squeeze put on a stack of cheeses; commercial presses usually handle ten to fifty bushels of fruit at a charge; and probably one hour would be the average squeezing time. As most guavas ripen in a rush, August and September, the bulk of Guava Juice in commercial factories is packed and stored in bottles. This serves several purposes, as fresh jelly may be cooked any day of the year; the investment in juice alone is only a small part the same fruit cooked into jelly; and the small particles of fruit pulp will settle out that are difficult to filter, making a clear jelly.
Guava Jelly is usually built around a 45-55 formula; about 45 pounds of 7.6 Brix juice to 55 pounds of sugar. Whenever the fruit is deficient in natural acid it may easily be made up by adding Citric, Tartaric, Lactic or some other food acid.




GROWING AND PREPARING GUAVAS 31
Pectin deficiency is usually made up by adding Apple or Citrus Pectin. The writer's idea is that this should be limited to about 25% of the pectin and acid required to set up the sugar used; the 75% should be required to come from the fruit juice. Too many commercial manufacturers are approaching the reverse of these proportions, in an effort to cut costs and make jelly with very poor quality juice in very limited quantities.
Guava Paste is made from pulp, the whole fruit put through a screen to take out the seeds; usually cooked with sugar in the same 45-55 proportions; to a very heavy consistency, usually molded in a brick form or in a box. Often with a small strip of very hard jelly in the center of the box or brick.
Guava Marmalade is made the same as paste, with much less cooking, to a tender firm consistency; but usually it will not keep exposed to atmospheric moisture as well as paste, therefore usually sealed in glhss or tin.
Guava Butter-The same product cooked slightly less to a very tender consistency that will spread readily.
Guava Topping-The pulp prepared the same as paste pulp with proportions about 60% of the fruit and 40% sugar, cooked just enough for sterilization to keep as much fresh fruit flavor as possible. A good bread spread but usually used as a pie filling or ice cream topping, very good in the ice cream mix in proportions of 15% to 20% fruit pulp to the mix.
Guava Syrup-Unfinished jelly that will still pour; fruit with poor pectin and acid content make good syrup. Corn sugar or syrup will help as the body is added with very mild sweet that does not adulterate the fruit flavor as cane sugar.
Canned Guavas-Usually large fruit with small seed cavity, thick meat, mild flavor; with only about 30% sugar by weight. Fruit peeled and halved, usually heated with sugar just enough to make a hot pack and sterile seal; but processed in the container; something like 15 minutes under 15 pounds pressure or 35 minutes in open boiling.
Guava Preserves-The same large fruit, mild flavor, with the seeds taken out make shells, that is the shells of the fruit is all that is used, usually cooked quite heavy in about equal weight of sugar.
Guava Juice-Is sold commercially as a jelly stock and shows some promise as a beverage, very rich in vitamin C (ascorbic acid) good vitamin A (Carotene) certainly a refreshing healthful drink when sweetened and served with carbonated water.




32 DEPARTMENT OF AGRICULTURE
NUTRITIONAL VALUE
Although recent attention has been focused on the common guava because of the very high vitamin C content, it merits much attention because of its general nutritional value.
Compared to other fruits, whole guavas are a good source of iron and a fair source of calcium and phosphorus. Fourfifths of the iron is, however, in the seed and therefore not utilizable.
In addition to. being an excellent source of ascorbic acid, guavas are a fair source of Vitamin A. Recent analysis of the fruit by Dr. Ovida Davis Abbott of the Florida Agricultural Experiment Station of five pink fruited samples showed an average of 3,100 micrograms of carotene to 100 grams of the fruit. The same samples showed an average of 310 milligrams of ascorbic acid to the 100 grams of fruit. Two samples of white guavas tested at the same time showed no carotene and an average of only 46 milligrams of ascorbic acid. In the seven varieties of guavas studied by Dr. Abbott there was no measurable amount of carotene in three of them-either in the skin or flesh-although some of them were quite yellow while in the remaining varieties the carotene ranged from 1,900 to 4,890 micrograms per 100 grams. The ascorbic acid varied from 44 to 389 milligrams per 100 grams. Other samples of fruit show ascorbic acid running as high as 486 milligrams to 100 grams of fruit.
As a matter of fact, the fruit can have in it only the elements that are in the soil. Therefore it is important to ascertain the soil analysis and to add those elements needed to give the proper balance of food elements in the fruit.
From Florida Agricultural Experiment Station Bulletin No. 444, LEVELS OF CAROTENE AND ASCORBIC ACID IN FLORIDA GROWN FOODS, by Drs. French and Abbott, one guava yields in the daily diet 86 units of carotene (Vitamin A) and 415 units of ascorbic acid (Vitamin C).




GROWING AND PREPARING GUAVAS 33
In comparison with citrus fruits:
Vitamin A Vitamin C Name Variety Carotene Ascorbic Acid
microgms/100 gins Mgms/100 gms Foster, pink
Grapefruit Seedless 0 53
Florida Common 0 42 Seedling 0 44
Acid 3,020 389 Indian Red Skin 2,580 388 GUAVAS Stone 4,890 341
No. 57828 1,900 139
DDonaldson 0 372
Dessert Redland 0 48 Types Supreme 0 44
Parson Brown trace 51 Hamlin trace 50 Oranges Pineapple trace 64
Valencia trace 44 Satsuma trace 24 Temple trace 48




44
~~4f.
LOOKING DOWN A HALF~~~~~~ M O FFV-YA L UV RESA U ORAFOIAPR OF ATWO UNDRD ACE PLNTIN In~~~~~~~~~~~~~~~~~~~~ thi fit yer the ar ben pike th seon seso Tre wil avrg abu te.ethg n il bu w
hunded ouns pr tre i th sumerseasn, nd ossblytwo unded oun' mre wnte crp btn en Otobr ad Mirt it ~eater ondtion pemitlat blom ad crryng he fuitall~i nte




GROWING AND PREPARING GUAVAS 35
PART TWO
RECIPES FOR DISHES MADE FROM
GUAVAS IN THE HOME
GUAVA BUTTER
Wash ripe guavas. Remove blossom and stem ends with paring knife. If skin is rough and blemished, peel. If not, slice unpeeled into dilver to remove seed.
Measure pulp. Measure out sugar, allowing 1/ to 3/4 cup sugar to each cup of pulp-according to sweetness or acidity
-and set aside. Place pulp in a smooth, heavy aluminum pan and cook quickly, stirring as needed until thick. Then add sugar (and spices if liked) and continue cooking until as heavy as desired. After sugar is added, the mixture requires constant attention. Butter may be made, of course, from pulp left from jelly drip. This gives a darker colored product than that made from the fresh fruit and a more "fruity" flavor that is preferred by many to that made by the above method.
GUAVA PASTE NO. 1
1 part sugar 2 parts guava pulp
The pulp or pomace left from the jelly drip or the pulp from the fresh guava may be used. Put through dilver or fruit press to remove seed. Measure. Cook until thick; add sugar and cook until the mass clings to spoon as it is stirred. The paste will require constant attention as it nears the finishing point. A wooden paddle having a square edge is decidedly better than a spoon for stirring. The faster the product is cooked the clearer it will be. It is possible, however, to bake it in a slow oven with an occasional stir. This gives a very dark color.
The paste should be cooked until it is so stiff that when the paddle is drawn through it the mass will not readily flow together again.
The paste may be molded, cut in squares, placed on cardboard and wrapped in waxed paper, or, preferably, in cellophane-first covering the cardboard with cellophane or waxed paper. It may be molded in small wooden or tin boxes, lining the boxes with carefully fitted oil paper.
The pulp should be canned in season and the paste made only as needed.




36 DEPARTMENT OF AGRICULTURE
GUAVA PASTE NO. 2
1 qt. canned guavas, juice and fruit
1 cup sugar
Drain juice from fruit and rub pulp through a sieve. Cook sugar and drain juice until a few drops, tried in cold water, will crack. Add pulp and continue cooking until the mixture follows the spoon around in a pasty ball. Spread in an oiled pan about 1/4 inch thick. Let stand for a day or so to become stiff, then cut in cubes, strips or fancy shapes, and roll in granulated sugar.
If paste is a little soft a second dusting of sugar may be needed. Allow a day for drying between the coatings.
Paste may be stored in layers separated by heavy waxed paper, or in tight tin or wooden boxes, so that no moisture can be taken from the air.
Owing to the stiffness of the paste it is important that it be poured out rapidly, and that as soon as it is emptied from the cooking vessel it be placed in the mold or spread into a sheet of the desired thickness on a marble, enamel or china surface. This surface should be oiled or greased and ready to receive the paste when it is done. The best grades of oils
-those having the least flavor-are most suitable, but for home use lower grade oils, butter, or even a good grade of lard may be used. Dry paste as rapidly as possible. It should stand at least 12 hours before it is cut.
GUAVA GUMDROPS
2 cups guava pulp 2 tbsp. gelatin
2 cups sugar 8 tbsp. cold water 1 to 1/2 cups chopped pecans 1 tbsp. lemon juice
Put guavas through fruit press. Soak gelatin in cold water. Add sugar to guava pulp and cook until thick, stirring constantly. Remove from the heat, add the gelatin and stir until thoroughly dissolved. Add the nuts and lemon juice and pour into shallow pans to cool. When set, cut into rectangular pieces and roll in powdered sugar.
GUAVA PRESERVES
Use 3/4 to 1 lb. sugar to each pound prepared guavas. Good flavored, thick meated fruit should be used. If of fine, smooth, unblemished skin, do not peel-peeled looks much better, though the clean peeling is very good to eat, merely remove blossom end and cut in half. Scoop out seed center and save this pulp for butter or sauce.
Cover guava shells with sugar, add 1/4 cup water and allow to stand 3 to 4 hours or until sugar is dissolved. For a spiced effect add ginger root, a few slices of lemon-and other spices




GROWING AND PREPARING GUAVAS 37
may be added to desired flavor-and boil until the syrup is somewhat thickened and the fruit transparent. Allow to stand over night. Pack in hot, sterilized jars, and process pints 15 minutes at simmering. Or reheat preserves to boiling, pack immediately into hot jars and simmer 5 minutes.
Guavas and sugar alone make a rich palatable preserve.
GUAVA CHUTNEY NO. 1
3 lbs. prepared guavas 3 lbs. tamarinds
3 lbs. brown sugar 3 pods chili pepper, dried
2 lbs. raisins 2 cloves garlic
1 pt. pimento 1 lb. onions
1 lb. green ginger / cup white mustard seed
1 tbsp. each ground allspice, 1/4 cup celery seed
cloves, cinnamon, salt 1/4 tbsp. pepper
Remove fibrous hulls from tamarinds and soak pulp in 2 quarts of best vinegar, stirring often to dissolve the pulp from the seed. When pulp is dissolved, run through fruit press or colander to remove seed. Put guavas, from which seeds have been removed, through the medium knife of the food chopper. Put the raisins through the same chopper. Use the finest blade for the green ginger, peppers, garlic (or onions) and mustard seed. Mix all ingredients together and boil 30 minutes. Let stand over night. Reheat to boiling, re-season if needed, and pour in hot, sterilized jars and seal at once.
GUAVA CHUTNEY NO. 2
5 lbs. guavas 1 clove garlic
3 lbs. sugar 1 lb. onions
2 qts. best vinegar 1/2 tbsp. mustard
2 lbs. seeded raisins 1 tbsp. powdered sugar
2 tbsp. salt 3 small hot peppers
2 tsp. each cinnamon and
cloves
Put guavas through fruit press to remove seed. Boil until smooth and thick. Put raisins, onion, garlic through food chopper. Add these and sugar, vinegar, and seasonings. Cook until thick, stirring occasionally, and let stand over night. Reheat, seal boiling hot. Hold several weeks before using.
Chutneys are of East Indian origin. True chutneys are a hot, sweet, spicy mixture, flavored largely with ginger and the ingredients minced fine. Proportions seems very capricious and the pungency and spiciness may be easily regulated to suit the taste.
Tamarind (Tamarindus indica), a beautiful leguminous fruit tree whose brown pods contain a pulp rich in sugar and acid, is used as an ingredient in chutneys and for making a healthful, delightful drink. Many bushels of fine tamarinds waste every year when they could so well be used to further richness and add flavor to guava and other chutneys.




38 DEPARTMENT OF AGRICULTURE
More than enough ginger may be grown in a two-foot plot of suitable soil to supply the needs of the average family for the year.
TROPICAL RELISH
4 lbs. prepared guavas 1 lb. preserved ginger
1 qt. vinegar 1 tsp. dried chili pepper
2 lbs. sugar 1 clove garlic
1 /2 lbs. raisins %/2 tsp. salt
% cup each white mustard
and celery seed
Cut blossom and stem ends from fruit; peel if blemished, and remove seed. Put through food chopper with raisins, garlic, ginger, mustard seed and chili. Add remaining ingredients and boil mixture 30 minutes. Let stand over night. If too heavy, dilute with vinegar. Reheat, bottle and seal. Allow to ripen several weeks before using.




GROWING AND PREPARING GUAVAS 39
GUAVA SALADS FLORIDA SALAD
1 cup peeled, seeded, sliced 1 cup bananas, sliced
guavas Cream mayonnaise
1 cup tangerine sections Lettuce
Mix fruit and dressing. Arrange on lettuce. Sprinkle with paprika or few gratings of nutmeg, and top with a Surinam cherry.
CREAM DRESSING
1 tsp. mustard Few grains cayenne
1 tsp. salt 1 tsp. butter
2 tsp. flour 1 egg yolk
1 tbsp. powdered sugar 1/3 cup lemon juice
% cup thick cream, sweet
or sour
Mix dry ingredients in top of double boiler and add butter, egg, and lemon juice slowly. Cook over boiling water, stirring constantly, until mixture begins to thicken. Cool and add to heavy cream, beaten until stiff.
FLAMINGO SALAD
Guavas Cottage cheese Nuts Green peppers
Lettuce Surinam cherries
On a bed of lettuce, endive or thinly sliced Chinese cabbage, place a chain of rose colored guava rings. In center of rings, place a mound of cottage cheese, well seasoned with cream mayonnaise and chopped nuts. Decorate the top of the cheese mixture with julienned green peppers and with pieces of guava in form of small flower and place Surinam cherry in center. Serve with lime dressing. Carissa also makes a pretty garnish. Salmon colored or yellow guavas may be used instead of the red, with kumquats used as the garnish.
GUAVA BROWN BETTY
1 cup sugar 1/4 cup water
1/4 tsp. each cinnamon and 3 tbsp. lemon, lime or
nutmeg calamondin juice
2 cups bread crumbs 2 cups guavas, seeded and
1/4 cup butter cut in small pieces
Blend the sugar, spices and lemon rind. Mix crumbs and butter lightly with fork. Cover bottom of buttered pudding dish with crumbs and add 1/2 of the guavas. Sprinkle with the sugared mixture; repeat, cover with remaining crumbs. Mix the water, lemon juice, and pour over. Dot with bits of butter and bake in a moderate oven (350 degrees F.) for 45 minutes. Cover at first to keep crumbs from browning too rapidly. Serve with cream and sugar. Will serve about eight.




40 DEPARTMENT OF AGRICULTURE
GUAVA SALAD GLASS OF GUAVA NECTAR See Page 45
CONGEALED GUAVA SALAD See Page 47
, ........... . .
4W ........




GROWING AND PREPARING GUAVAS 41
GUAVA ROLY POLY
2 cups prepared guavas 3 tsp. baking powder
2 cups flour 4 tbsp. shortening
'/2 tsp. salt 1 egg beaten
2 tbsp. sugar 2 -% cup milk
/ tsp. each cinnamon and
nutmeg mixed
Sift dry ingredients. Cut in shortening until mealy in appearance. Add beaten egg and milk and blend. Toss on floured board and roll out about 1/ inch thick. Brush with melted butter or other fat.
Spread dough with guava mixture, sweetened and spiced. Dot with butter. Roll up as for jelly roll. Place in greased pan and bake in a moderate oven over (275 degrees F.) for 20 minutes. Serve with favorite pudding sauce, or hard sauce.
GUAVA DUFF
Peel and remove seeds from enough guavas to cover bottom of 8-inch pudding pan 1 inch deep. Add sufficient water to nearly cover. Sprinkle with: 1 cup sugar, dot with 2 tablespoons butter and 1 tablespoon lemon juice. Dust lightly with nutmeg or cinnamon. Place in oven and allow to cook while the batter is being mixed.
Put in mixing bowl:
1 cup flour 2 tbsp. butter
1 tsp. sugar 2 tsp. baking powder
'/2 to 3/4 cup milk or waterenough to make thick batter
Mix and sift dry ingredients. Add shortening and liquid; beat and pour over guavas. Bake in moderate oven 40 minutes. Serve with cream or lemon sauce.
-Contributed by Mrs. Delaware Kraemer, Eustis, Florida
LEMON SAUCE
1 cup sugar 3 tbsp. lemon juice
Scup boiling water 1/4 tsp. grated lemon rind
2 tbsp. butter Pinch salt
2 tbsp. flour
Mix dry ingredients thoroughly; add boiling water; cook 3 minutes. Add lemon juice and butter and remove from stove. Substitute 1/ cupful orange juice for 1//2 cupful water in the foundation recipe and grated orange rind for lemon rind for an orange sauce.
HONEY TOPPING
1 egg white 1 cup honey
4 tbsp. water 1/ tsp. cream of tartar
Pinch of salt
Combine all ingredients and cook very slowly over low heat on an electrical range or in a double boiler, beating constantly with a rotary beater until mixture stands up in peaks. It




42 DEPARTMENT OF AGRICULTURE
GUAVA SHORT CAKE AND SAUCE See Page 43 . .........
GUAVA ICE CREAM See Page 47




GROWING AND PREPARING GUAVAS 43
may be beaten until creamy when removed from heat. This is a delicious meringue topping. It does not set on the outside, but is creamy and fluffy.
GUAVA TAPIOCA-BAKED
1/4 cup quick cooking tapioca 1/2 cup sugar
1 cup boiling water 1/4 tsp. salt
% tsp. cinnamon 2 tbsp. butter
2 tbsp. lime or calamondin 3 cups peeled, sliced,
juice seeded guavas
Add the boiling water to the tapioca and cook until it clears. Add the sugar, cinnamon, salt and fruit juice. Place the guavas in a greased shallow glass baking dish, dot with butter, and pour the tapioca mixture over them. Bake in a moderate oven until the guavas are tender and the top is slightly browned. Serve hot or cold with plain or whipped cream.
GUAVA JAM CAKE
% cup shortening 2 cups of flour
1 cup sugar % tsp. each of cinnamon
1 cup guava jam and allspice 3 eggs, beaten 1/4 tsp. cloves 1 tsp. soda 14 tsp. mace 3 tbsp. sour milk -/4 tsp. salt
Cream the shortening and sugar together. Add the beaten eggs and mix. Add the flour sifted with the spices and salt. Pour into a long, shallow, greased pan, and bake in a moderate oven (350 degrees F.) for 30 minutes. Serve warm, cut into squares and top with hard or lemon sauce. Will serve from 12 to 16.
GUAVA SHORT CAKE AND SAUCE
4 cups acid guavas 3 tablespoons butter,
2 cups sugar grated rind of 1 lemon
Peel guavas and cut in halves. Remove seeds. Place seeds and peelings in boiler and cover with water. Let boil until tender. Strain and measure 3 cups of guava juice and add 2 cups sugar. Pour over guavas, slightly chopped. Let boil 5 minutes. Strain through colander to separate guavas from juice. Put guavas in bowl. Return juice to boiler and thicken with 2 tablespoons corn starch. When right consistency remove from stove, add butter and grated rind of 1 lemon. Allow to cool. For pastry rounds use any good short pastry recipe and cut in rounds with large biscuit cutter. Place pastry round on dessert plate, cover with guavas and sauce, place another pastry round on top, cover with guavas and sauce, continue for two or three pastry rounds. Garnish top with whipped cream.




..... ..... i~ !il !l '
GUAVA PIE
4 cups peeled, seeded and 2/3 cup sugar 2 tablespoons butter 1/8 teaspoon salt
sliced guavas /2 teaspoon cinnamon 2 tablespoons flour 1 teaspoon lemon juice
Mix flour, sugar, cinnamon and salt. Line pie plate with your favorite pastry. Add guavas and flour, sugar, cinnamon and salt mixture. Add lemon juice. Cover with pastry. Cut gashes in pastry for steam to escape. Bake 10 minutes at 450* F., then lower heat to 350* F. and bake for 30 minutes.




GROWING AND PREPARING GUAVAS 45
CANNED GUAVAS
There are several ways of canning guavas. They may be canned whole, peeled or unpeeled; may be halved, seeds removed by means of the dilver or a fruit press and the pulp then returned to the halves to be cooked with them. Or, shells and pulp may be cooked separately.
Wash and remove blossom and stem ends. Peel thinly to save all possible vitamin C content which is richest nearest the skin. Cook two to three minutes (according to time and ripeness of fruit) in thin or medium syrup made with cane sugar or a blend of white corn syrup and cane sugar. Make a medium syrup by using 1 measure of sugar to 1 measure of water or fruit juice. The flavor of any fruit is retained better if corn sugar (dextrose) is substituted in part for beet or cane sugar. That is, for every 4 measures of sugar, use 2 measures of corn sugar and 2 of granulated sugar. Corn sugar is only about one-half as sweet as cane cugar, but texture and flavor are improved with its part use. Likewise, lemon or lime juice is highly desirable addition to the syrup.
The preliminary cook is given in order to have a full pack when processing is completed. If the "peach" pack is liked and guavas are large and thick-meated, halves may be packed in jars in overlapping layers after a very slight pre-cook. The concave surface of each half should be downward and the blossom end should face the glass. Add a tablespoon of hot syrup or more with each layer. Seal according to directions of manufacturer and process 16 to 20 minutes in water bath at boiling.
GUAVA SALAD
Use large guavas. Wash, peel and cut in half. Remove seeds. Cover with 1/ cup sugar and 1 cup water. Allow to cook until tender. Chill. Soften cream cheese with mayonnaise. Add chopped nuts and grated rind of one small lemon. Cover chilled guava halves with cream cheese mixture. Serve on lettuce with crackers.
GUAVA NECTAR
The whole, rich fruit, minus only the seed.
Use firm, ripe fruit. Remove blossomand stem and any blemishes on peel. Slice the fruit into kettle, barely cover with hot water and cook with lid on until soft. Put mass through dilver. Add sufficient water to make pulp of a drinkable consistency and sweeten lightly. Heat to boiling, pour into hot jars, seal if necessary and process quarts 8 to 10 minutes at boiling. In sweetening, light corn syrup or honey may be substituted for half the sugar needed.




46 DEPARTMENT OF AGRICULTURE
....... ... ."" i .izi~
.W P. .. . .. ...
.. ....
MAN'S FAVORITE DESSERT
Philadelphia Cream Cheese, Guava Butter, Saltines and Coffee
GUAVA JELLY WITH A SALTY CRACKER




GROWING AND PREPARING GUAVAS 47
This product may be canned at a very heavy, concentrate consistency to save jar space, and the additional water be with the nectar when served. Fresh lemon or lime juice may be added as a desirable flavor at this time.
GUAVA ICE CREAM
Beat 2 egg yolks. Add 1/4 cup cream and 3/4 cup confectioner's sugar. Cook in double boiler or over very slow flame, stirring constantly until slightly thickened. Chill. Add 2 cups stewed chopped guavas. Whip 1 cup heavy cream until stiff. In another bowl whip the 2 egg whites and / teaspoon salt until stiff. Fold the stiffly beaten cream and egg whites into the chilled custard and guavas. Freeze in refrigerator trays. Top each serving with stewed chopped guavas and nuts or fresh, grated cocoanut.
CONGEALED GUAVA SALAD
Soak 11/ teaspoons gelatin in 2 tablespoons cold water for 10 minutes. Dissolve it in 1/4 cup boiling water. Stir in 2 cup sugar and % teaspoon salt. Add 2 tablespoons lime juic3. Wash and peel guavas. Remove seeds and pulp with teaspoon. Bring to boil / cup water and 3/4 cup sugar. Drop in prepared guava halves. Bring back to boil. Boil gently 3 minutes. Allow halves to cool in syrup. Arrange halved guavas, sliced bananas, cherries or carissa in bottom of glass dish. Pour gelatin mixture over fruit and allow to congeal. Serve with sweetened whipped cream.
Side dish of Guava Jelly, saltines, often served with cream cheese, or on hot buttered toast, a favorite with coffee for a light breakfast.
GUAVA BUTTER
Wash, remove blossoms and stem from 36 ripe guavas.
Allow juice to drip through jelly bag. Run remaining cooked guavas through sieve, dilver or food mill, making guava pulp. To each cup of prepared pulp, add 34 cup sugar. Place in kettle of heavy metal. Cook until thick, stirring with wooden spoon or paddle. Pour at once into hot sterilized jars arid seal immediately.




48 DEPARTMENT OF AGRICULTURE
FRESH GUAVA-FRUIT PUNCH
Yield: 6 servings (1 cup each)
finger of fresh ginger root 3/4 cup sugar
1 cups water 3/4 cup orange juice
6 ripe guavas 1/2 cup pineapple juice
3 cups medium-strength tea 14cup lemon juice
Peel ginger root and chop fine. Boil with 1/2 cup of the water until a strong ginger flavor is obtained. Cool and strain through a cloth, squeezing ginger root. Wash guavas, cut, and press through a fine sieve to remove seeds. Combine all ingredients, stir until sugar is dissolved, and pour over cracked ice before serving.







0 "" "
....~~~. ...' .i ,!
-of
:r r
m."' ........ ....
mm Ua
. .... . . . if,
TIT..,,
..-...




Full Text

PAGE 1

jea1 Experiment Department of Agriculture ead TALLAHASSEE, FLORIDA Nathan Mayo, Commissioner j.

PAGE 3

. Ex pen mc:t ,l ". : ,,xj: ''-'\Ji-,al 560 Route 1, Box ct d \on a Homestea , Growing and Preparing GUAVAS by Karl L. Smith Department of Agriculture TALLAHASSEE, FLORIDA Nathan Mayo, Commissioner December, 1949

PAGE 4

2 DEPARTMENT OF AGRICULTURE T--.i\BLE OF CONT'ENTS Acknowledgment of contributors Map of general growing area History of Guavas Description Boil Climate Planting Cultivation Varieties Propagation Diseases Insects Illustrations of some equipment of a modern Page 3 4 5 7 8 15 15 16 17 22 23 24 Guava Jelly manufacturing plant . . Pages 25 thru 29 Control 26 Uses Nutritional Value Recipes of home dishes 30 32 . Pages 35 thru 48

PAGE 5

THE GUAVA 3 ACI{NOWLEDGEl\fENTS The Author wishes to acknowledge the generous contributions and assistance of The Florida Advertising Commission for the photographs, and and Chester C. Fosgate Company for cuts of modern jelly manufacturing plant. Dr. George D. Ruehle-Vice-director of Sub-tropical Experi ment Station for much of his work on Guavas, new vari eties, and suggestions for care of trees. Mr. Ed. L. Ayers-County Agent, Manatee County, for his as sistance and constructive criticism for many years in de veloping Guavas commercially. Dr. D. 0. Wolfenbarger-Entomologist, Florida Experiment Station, for his work on Insects, Pests, Diseases and Con trol. Miss Isabell Thursby-Food Conservationist, Florida Agricul tural Extension Service, for Recipes and uses of Guava Products. Mrs. Anne D. Davis-Home Demonstration Agent, Manatee County, and her assistants: Mrs. W. R. Pierce and Mrs. B. F. Mounts for original recipes and dishes prepared for photographs. The 4-H Club boy and girl who posed for the cover and assist ed with other pictures.

PAGE 6

DEPARTMENT OF AGRICULTURE -:---... --,--rr _t•-t' l#'~TCJ!i,_ v-' I tS, (p 0 , ... Q A crude illustration with dark sections indicating a : ea wh e re guavas are growing.

PAGE 7

GRO\VING AND PREPARING GUAVAS 5 PART I T'HEGlJAVA HISTORY The common guava (Psidium guajava L.) is a native of tropical America and is probably indigenous to the area lying between Mexico in North America and Peru in South America. Since it was discovered and reported about the year 1525, it has traveled far and wide to most of the tropical and semi tropical areas of the world. It was imported to India at an early date and since has spread to Southern Asia, Africa, parts of the Mediterranean, Hawaii, the Philippines, the West Indies, Florida, California, and elsewhere. Early written accounts described the tree as "handsome," the flowers as "fragrant" and the fruit as "beautiful and appe tizing." The guava, while used in many ways, has long beEn recognized as a fruit for jeily making and other culinary pur poses, but now more than 400 years after it was first reported it has been found to be one of our richest sources of Vitamin C. Tests have shown that a guava powder made from this fruit is so rich in Vitamin C that 4 ounces would protect an Arctic explorer from scurvy for 3 months. During World War II allied troops were supplied with guava products in their emer gency rations to build up resistance against infection. The term guava as used here applies only to the common guava (Psidium guajava L.), although there are many other fruits of importance in this group which future research may prove to have great value. The Cattley guava (Psidium cat tleianum sabine), sometimes called the strawberry guava, is well known in Florida. The guava belongs to the Myrtle family and is described by botanists as a myrtaceous fruit. This family includes many other interesting and important plants, largely evergreen, yielding valuable timber, economic products such as oils, gums, cloves, allspice and many edible fruits as well as numerous ornamental subjects.

PAGE 8

The first Guava Grove planted at Palma Sola, Manatee County, Florida, in 1912. Originally all seedlings.

PAGE 9

GROWING AND PREPARING GUAVAS 7 DESCRIPTION Under normal conditions the guava tree will grow to a height of 25 to 30 feet, making a small tree or large shrub which branches freely from the ground up. The trunk is slender with greenish-brovrn, scaly bark. The leaves are op posite, oval in shape, smooth, light green with the veins de pressed above and prominent below. The flowers are white, produced in the axils of the leaves, are about an inc'n and one-half in diameter with the four white incurved petals and a large tuft of white stamens tipped with yellowish anthers. The fruit varies greatly in shape, size , appearance, flavor, acidity and color. The shape may be round, oval, oblong or pear-shaped, with almost every variation between. It rang :: s from 1 to 4 inches in diameter. It is most commonly oval to slightly pear-shaped and about 2 inches in diameter. The thin, light skin, which is usually green to bright yellow with sometimes a pink blush on the exposed side, surrounds a hyEr of fine granular pulp, inside of which is a mass of softer pulp in which small seed are imbedded. The color of the flesh varies from white through shades of yellow and pink to deep salmon or carmine. Although the fruit varies much in flavor, aroma, and acidity when full ripe, it is usually sweet, only mildly acid and very pleasant to most people. In Florida guavas grow wild around many old homesteads in the southern part of the State and are sometimes found growing in dense jungle , in areas where conditions are favor able. Just how they were first brought to the State is un known, but they have been here so long that most residents believe them to be indigenous. They have been spread widely by birds and other animals , and there are few citrus gi-oves o r other fruit plantings where they have not volunteered from seed brought in without the knowledge of the owner. Guavas have been cultivated in south Florida around the homes for many years, but the first commercial planting that we have any knowledge of was made in 1912, at Palma Sola, in Manatee County, Florida. The trees were seedlings and the fruit produced was of about ten distinct types. All trees in this grove were frozen to the ground in 1917, but quickly suckered from the base and were again in production in 1919. In recent years the poorer trees in this grove have been top worked by grafting to good bearers of improved quality and some of these trees are still thrifty and bearing 36 years after planting. Experience with several groves has shown about twenty year life, fifteen of which is good productive life for commer cially planted guavas.

PAGE 10

8 DEPARTMENT OF AGRICULTURE Trees growing very tall, bruise fruit on falling and the quality of the fruit seems to deteriorate almost directly in proportion to the size of the tree, especially if it is not growing vigorously. As ,Yith most plants and animals, young vigorous growth is the mark of healthy production. In recent years several other commercial groves have been planted in southern Florida and although it is difficult to get definite per acre fruit yields, one 40 acre grove was reported to have yielded 9,400 bushels of fruit which produced 47 , 000 gallons of juice in a single year. The greatly increased interest in the establishment of guava orchards in recent years has prompted Dr. George D. Ruehle, Vice-Director of the Sub-Tropical Branch of the Flor i da Agricultural Experiment Station at Homestead , Flor ida, to study all phases of guava production, including soil requirements, culture, fertilization,. selection, breeding, and the control of insects. To him we are indebted for much of the information in this bulletin. He and his staff have ~lready a ccomplished a great deal and with further research will help to raise the guava to the position it so richly deserves in both home and commercial plants. SOIL L:ke most fruits with which we are familiar, the guava seems to thrive and do best on deep, fertile, comparatively well drained, loamy soils. It is found in Florida, however, flourish ing on rather poorly drained, muck soils, and doing almost equally as well on high, dry, sandy soils and on sandy flatwood soils too wet for the successful culture of citrus or other fruit. It is also found thriving in both very acid and moderately alkaline soils, ranging from a pH of 4.5 to a pH of 8.0. From Econ01nic Botany, July-September, 1948 by Dr. George D. Ruehle, Florida Agricultural Experiment Station, Homestead: "The common guava is not particular as to soil. In Florida it thrives on well drained loamy and muck soils but succeeds almost equally well on sandy flatwoods soils that are too wet for the successful culture of avocados or citrus fruits. It will thrive on very acid (pH 4.5 to 5.0) light sands or on moder ately alkaline (pH 7.6 to 8.2) limestone and marl soils if properly fertilized. It thrives on the red clay soils of Cuba and can be grown on adobe soils in California." Writers in India report that the guava prefers a rather dry climate, yet it produces heavy crops in southern Florida where the annual rainfall varies from 45 to more than 70 inches. Heavy and prolonged rains at the time the fruit is

PAGE 11

GROWING AND PREPARING GUAVAS 9 ripening may cause considerable skin cracking followed by spoilage. It has been observed also that considerable raininess during the period of blossoming tends to reduce fruit setting, probably by reducing insect activity and thus . decreasing chances for pollination. Young guava plants are quite tender, sometimes being killed outright by temperatures of 29 F. Mature plants have been severely injured by temperatures of 28 F., especially if they were fertilized with nitrogenous fertilizers shortly be fore the freeze. On the other hand, plants 18 months old from seed have withstood a temperature of 26 F. at one foot above ground level and 28.5 F. at 41/2 feet above ground level at the Sub-Tropical Experiment Station , with onl y partial defoliation and no loss of wood. These trees have been fertilized heavily from the beginning with a low analysis mixture containing nitrogen, phosphoric acid, potash and water-soluble magne sium, and have received foliage sprays containing salts of copper, zinc and manganese. When mature plants are severely frozen back, they usually recover very quickly by suckering vigorously from the uninjured wood. Guavas are found growing in the tropics from sea level up to 5,000 feet elevation, according to Wilson Popenoe (Manual of Tropical and Subtropical Fruits, page 276, 1924). Wheth e r the quality of the fruit is affected by altitude is not known. J. Eliot Coit (California Avocado Society Yearbook, 1945, page 42) , in discussing the opportunity for commercial guava culture in California, states that the guava "requires a large number of heat units for attainment of quality," and dis courages the planting of guavas in coastal areas of California where sufficient heat is lacking. In Florida cold seems to be the chief hazard to growing guavas. In India , where commercial guava cultivation is extensive , it is reported that the trees are commonly planted 18 to 24 feet apart. The soil is tilled occasionally, and at least once a year the trees are fertilized, mostly with barnyard manure. Irrigation is practiced during the dry season. In the western hemisphere, in countries where wild trees furnish practically all of the fruit for processing, little or no attention is given to culture. In Florida, where the planting of guava orchards is expanding, it is apparent that the trees were set too close in the early plantings. Tree spacings of 10 to 12 feet were used in some instances. Overcrowding followed, necessitating considerable pruning to facilitate fer tilizing, mowing, spraying and harvesting. Spacing of 12 to 15 feet in rows 24 feet apart have been used in more recent plantings. Indications are that in commercial orchards where

PAGE 12

A planted cover-crop, as crotolaria in this young grove is recommended as good practice. I-' 0

PAGE 13

GROWING AND PREPARING GUAVAS 11 heavy fertilization is to be practiced, trees should not be planted closer than 20 feet in rows 20 to 25 feet apart. Guava trees are usually planted to best advantage during late spring or early summer just ahead of the rainy season. The land should be cleared and prepared some months before. In deep soils the land should be plowed and disked. Th~ soil in the tree rows should be ridged or mounded if the land is low and poorly drained. Shallow limercck soils should be well scarified and grooved or plowed out wher e the tree rows are to be located. On newly cleared sandy soils with low pH and low levels of calcium and magnesium, it is desirable to make a general application of dolomite at 500 to 2,000 pounds per acre, the amount depending on the degree of correction neces sary, broadcast and disked in just before or just after the trees are planted. An application of 600 pounds of super phosphate per acre similarly broadcast is desirable on recently scarified limestone soils. It has long been known in Florida that guava trees respond to fertilization. Trees growing within barnyards, poultry yards and corrals, or in fence rows surrounding such en closures are larger and produce more fruit than wild trees of the same age growing without benefit from animal manures. Research conducted in recent years supplemented by ob servations in commercial orchards in Florida has shown that the common guava responds as well to complete fertilization as do citrus fruits and the avocado. There is evidence that the guava requires more nitrogen than the orange, particularly during the periods when the fruit is sizing. There is little likelihood that the guava will be damaged by over fertilization within reasonable limits, provided secondary element require ments are satisfied. The lack of certain of the secondary ele ments in the soil in which guavas are growing causes various troubles. These are manifested by symptoms characteristic for the particular deficiency present. Thus zinc deficiency is characterized by little-leaf, shortening of the internodes and chlorosis. It is corrected by applying zinc sulfat e to the soil if the pH is on the acid side or by spraying a solution of the chemical on the foliage. Copper deficiency is manifested by attenuated growth, reduced leaf size and premature defolia tion followed by dieback. The condition is corrected b y soil applications of copper sulfate or by spraying th e foliage with a copper spray. Manganese deficiency has been observed on guavas growing in marl soil and is characterized by a mottled type of chlorosis of lea,ies of normal size. It can ' be corrected with manganese sulfate applied either to the soil or the tree as a foliage spray.

PAGE 14

12 DEPARTMENT OF AGRICULTURE Magnesium deficiency symptoms are at present poorly de fined. The general chlorosis and premature defoliation oc curring in autumn on branches which bear a heavy load of fruit is considered in part as a manifestation of magnesium deficiency, since the symptoms are considerably less evident on trees receiving appreciable amounts of water-soluble mag nesium with the fertilizer. Since guava seeds contain con siderable iron, it is possible that a temporary iron deficiency may be responsible for a part of these symptoms accompany ing a heavy crop production. Young guava trees may be grown very rapidly by the use of nutritional sprays combined with frequent and liberal ap plications of fertilizer. Applications to the foliage every three or four months of a nutritional spray containing copper and zinc improve the growth and vigor of seedlings growing in plant containers or in the nursery row. A spray formula suggested is cuprous oxide, 1.5 pounds; zinc sulfate, 3 pounds; hydrated lime, 1.5 pounds to 100 gallons of water. After planting, a complete fertilizer should be applied every four to six weeks the first year and every 60 days the second year, except during the period between November 15 and January 15. The type of mixture used should be modifi2d or supplemented according to the nature of the soil. For most Florida soils, mixtures analyzing about 4 % nitrogen, 7 ~;; to 9 o/c phosphoric acid, 3 % potash and 1.5 % water-soluble mag nesium, with at least 30% of the nitrogen derived from natural organic sources, will satisfy most general require ments. The mixture should include 1 % to 2 % manganese derived from manganese sulfate for use on soils that contain marl. On muck soils the nitrogen may be eliminated or greatly reduced in the fertilizer program. The amount per application should begin with a half pound per tree and be gradually in creased to one pound by the end of the first year and two to three pounds per tree by the end of the second year. Nutritional sprays containing copper and zinc should be applied three timesa year during the first two years. Feb ruary, June and September are appropriate months for apply ing such sprays. When grown on marl soils, guavas will bene fit from the addition of manganese sulfate to the sprays to supplement the MnO added to the fertilizer. Young trees fertilized according to this program at the Sub-Tropical Experiment Station grew with exceptional vigor and produced a crop of fruit 23 months after the seed was planted. Individual trees in the block produced up to 25 pounds of fruit.

PAGE 15

GROWING AND PREPARING GUAVAS 13 Guava trees properly fertilized may pe exp(:)c _ t(:)d to . pro duce fruit the third year, and yields as high as 100 bushels per acre have been taken from trees of this age. Experimental data are lacking regarding fertilizer require ments for bearing guavas growing on the diverse soil types found in southern Florida. It is evident from observations made in bearing commercial groves that fertilizer practices used successfully on citrus on the various soil types will also give satisfactory results when used on guavas. Low analysis mixtures containing 4 % or 5 Y< nitrogen, 5 % to 7 % phos phoric acid and 5 % to 8 % potash applied two or three times during the year, supplemented with applications of top dress ings of nitrogen-bearing materials at times when peaks of fruit are sizing, is a practice which has given good results. The fertilizer mixtures used should contain at least 3 % water soluble magnesium and should also contain 1 % MnO if they are to be used on marl soils. Annu a l applic::i.tions of zinc and copper supplied as nutri tional sprays should be continued. In general, the higher the poundage of fertilizer applied, the greater is the need for cop per and zinc. The grower can determine by observation V•ihether more than one application of nutritional spray is needed per year, once he has become familiar with copper and zinc deficiency symptoms. Some pruning of young trees . is necessary if a desired shape of tree is to be attained. As the bearing trees become older there is a tendency for the fruit to become smaller. The largest fruit is borne on strong shoots arising from two to three year old wood. By moderate thinning out and heading back of the top every two or three years, the production of this type of shoot will be stimulated and large fruit may be maintained. An ample supply of soil moisture during the fruiting season is required for maximum yield. If needed and used at this time, irrigation will increase production by increasing the size of the fruit. Definite information is lacking concerning the b e st type of cultivation to be practiced in guava orchards on all soil types. On limestone soils the growing of a cover crop of native grasses or weeds which is mowed periodically, allowing the cut material to decay on the ground surface, is the most satisfac tory practice. Iri most sand soils the practic2 followed in many citrus groves of allowing the cover crop of native grass and weeds or of planted legumes to grow during the summer

PAGE 16

14 DEPARTMENT OF AGRICULTURE Probably the first Guava Tree successfully grafted that bore fruit seven months after grafting in 1923.

PAGE 17

GROWING AND PREPARING GUAVAS 15 period when rainfall is abundant should prove satisfactory. The cover is usually mowed once during the summer or chopped in with a crop chopper. Plowing and deep rnltiva tion, whereby guava roots are cut, is undesirable because of the danger of causing root suckering. CLIMATE The guava also appears to thrive under extremes of annual rainfall which varies in southern Florida from 45 to 70 inches. Heavy and prolonged rainfall during the fruit ripening season results in fruit cracking and spoilage, and Dr. Ruehle reports that heavy rains at the time of blossoming tends to reduce fruit setting, probably by reducing insect activity and thus decreasing the chances for pollination. Guavas are readily injured by cold weather and will be seri ously injured where temperatures get much below 30 F. for any length of time. Young guava trees may be killed outright at a temperature of 29 F. while older trees will stand short periods as low as 26 F. Where older trees are killed back to the ground they sprout from the stock or base and will be bearing again heavily in two years. PLANTING The spacing of trees in some of the earlier plantings o f guavas in Florida were entirely too close. In some of these plantings the spacings were as close as 10 and 12 feet and as the trees grew there was overcrowding, and heavy pruning was required to facilitate fertilizing, mowing, spraying and harvesting. In some of th e more rec2nt plantings trees have been spaced from 12 to 15 feet in rows from 20 to 25 feet apart , and where trees are in good soil and well cared for they should be spaced 20 feet apart in rows from 20 to 25 feet apart. One recent planting is a double row idea of two rows twelve feet apart on a thirty-six foot bed giving twenty-four feet between every other row. This has proven very desirable on certain soils that tend to dry out in dry season and flood easily in wet season, as the wider bed seems to hold more moisture than a single row bed and the wider spacing of the drainage row allows for a deeper drainage middle and the wider bed easier cultivated on a more gradual slope. Although the first planting of this style bed will be picked for the first time in 1949 the idea seems very practical for the number of trees per acre and accessibility down every other middle, when the trees get large.

PAGE 18

16 DEPARTMENT OF AGRICULTURE Planting may be done at any time of the year but rainfall and soil moisture are determining factors in Florida. In most years a great deal of irrigation is required except for trees planted in the early summer which is usually the beginning of the rainy season. If new ground is to be used, it should be cleared and prepared well in advance of the planting. Where drainage is poor the soil should be ridged or mounded in the tree rows. CULTIVATION That the guava responds to fertilizer has long been known as trees found within chicken-yards, barnyards, and in fact anywhere where there was a source of animal manure, have grown rapidly and fruited abundantly. Indications are that it will stand much heavier applications of nitrogen than citrus fruit, particularly where there is no deficiency of other ele ments needed. On newly cleared lands that are acid, from 600 to 2,000 pounds of dolomitic limestone should be applied before planting for an adequate supply of calcium and mag nesium. The amount used should be gauged by the degree of acidity. Observations and experimental work are lacking in con nection with a balanced fertilizing program for bearing guavas on the various soils of the State. On the more sandy soils 2 to 3 fertilizings a year is the common practice, much as is used with citrus, with the heaviest application being made in February and also with additional nitrogen or top dresser being used during the heavy bearing season. Generally a low analysis formula of fertilizer is used with 4% to 5% of nitrogen, 5% to 7% phosphate and 5% to 8% potash. It is also imJ?ortant that so-called minor elements should also be applied where needed. On the light sandy soils of Florida the higher the poundage of fertilizer, the greater the need of the minor elements, especially of copper and zinc. Alkaline soils can be treated with sulphur to counteract the alkalinity, making them give up plant nutrients to the plants. Fertilization of young trees with a balanced fertilizer should start soon after planting, being applied at intervals of 4 to 6 weeks the first year and every 60 days the second year, except for a period from early October through February. Application of a nutritional spray formula every 3 to 4 months during this period is also very important. A formula sug gested by Dr. Ruehle is cuprous oxide 1.5 pounds, zinc sulphate 3 pounds, hydrated lime 1.5 pounds to 100 gallons of water.

PAGE 19

GROWING AND PREP ARING GUAVAS 17 At least one annual application of zinc and copper should be supplied to the bearing grove as a nutritional spray and sometimes more than one application of this spray is needed. On alkaline soils and sometimes even on soils of a low pH showing high acidity, manganese sulphate will prove advan tageous. It can either be added to the fertilizer mixture or applied as a part of the nutritional spray. Zinc deficiency is characterized by little-leaf, shortening of the internodes and chlorosis. Copper deficiency is manifested by attenuated growth, reduced leaf size and premature defoliation followed by dieback. Manganese deficiency is characterized by a mot tled type of chlorosis of leaves of normal size. Magnesium de ficiency is not so clearly defined. A general yellowing or chlorosis and premature defoliation in the fall is considered as symptoms of magnesium deficiency. Although little pruning has been done in the commercial groves of Florida, some pruning is necessary for young trees if a desired shape is to be attained. Also, as bearing trees become older, there is a tendency for the fruit to become smaller. The largest fruit is borne on strong shoots from 2 to 3 year wood and by moderate thinning and heading back of the top every two or three years, there is a tendency to produce larger, better sized fruit. Ample moisture is needed by the guava, especially during the main fruiting season, and if irrigation can be supplied when needed, it will increase the size and yield of the fruit. Commercial guava growers vary much with reference to methods of cultivation. Most of them pattern their methods after practices used in citrus groves. Roots are as a rule near the surface of the ground and any deep cultivation is unde sirable both because cutting the roots interferes with proper feeding and because of root suckering. In general, grass or cover crops are allowed to grow through the summer months when there is abundant rain, being mowed during the summer and chopped in later with a cover crop chopper. At present there are few named varieties of guavas and they are not yet being offered for sale in any quantity by nurserymen. It is highly desirable, however, that some of the present better types be propagated and made available to the public as well as others developed because of the wide divergence of quality and value of seedlings. Seedling fruits now being used vary from thin fleshed with a large seed cavity to thick fleshed with few seeds, and in flavor from sweet to highly acid. Some are high in pectin and low in acid; others are high in both pectin and acid which make them superior . for jelly making. Ascorbic acid content varies from below 50

PAGE 20

A few old varieties of Guavas, unnamed, seleded and planted commercially at Palma Sola, Fla, I-' 00

PAGE 21

GROWING AND PREPARING GUAVAS 19 to more than 400 milligrams per 100 grams of fruit pulp. Some fruit have an objectionable odor; others are mild. The first guava variety to attract attention at Sub-Tropical Experiment Station was the Redland, described in 1941 by S. L. Lynch, and H. W. Wolfe. Fruit of this variety from young trees is very large (up to 16 ozs.), firm, white fleshed, with relatively few seeds and with LITTLE OF THE STRONG ODOR CHARACTERISTIC OF MOST OF THE COMMON GUAVAS. Subsequent study revealed that its foliage and fruit are extremely susceptible to spotting by the alga, Cephaleuros virescens Kuntze, that the ascorbic acid conten1 of its fruit is very low for guavas, according to tests conducted by Margaret J. Mustard, and that fruit from older trees i~ quite variable in size. Since its flavor is very mild and i~ rated as inferior to fruit of some of the newer selections, thE Redland is no longer recommended unless one desires ar especially mild flavored guava. Four newer selections made at the Sub-Tropical Experi ment Station are superior to the Redland in quality and possesf sufficient merit to be propagated for distribution by nursery men. Below is a copy of their description by Dr. Ruehle: SUPREME: Origin-The Supreme guava is a seedlin! selection from seed planted in 1936 by the writer. The origina tree is at 9 N. E. Fourteenth Street, Homestead, Florida, wher, it was planted in 1938, and several grafted trees are growini at the Sub-Tropical Experiment Station. Tree-The tree is a vigorous grower, becoming quite large spreading with a fairly dense top. The foliage and fruit shov a high degree of resistance to algal spotting. Description of Fruit-From oval to broadly pyriform sometimes indistinctly grooved and surface rugose; size varia ble, usually medium to large, weight 5 to 16 ozs., averagini 6-10 ounces; skin color-greenish-yellow to light yellow whe1 fully ripened; flesh white, moist, fine grained, mildly aromatic with sidewalls inch or more in thickness; flavor mild, sub acid; seed cavity small, making up 16 to 21 per cent of thi weight of the fruit, separating fairly readily from the side walls; seeds small and few in number for a guava; odor mild not unpleasant, quality good. The Supreme guava is very productive, under favorabl, conditions, maturing some fruit over a period of about : months, with peaks occurring in late fall and early spring The thick sidewalls and good quality make the Supreme : good guava for home canning and preserving, and the frui makes an acceptable jelly . . The ascorbic acid content of th fruit was determined by Miss Mustard to average 246.9 mg per 100 grams of fresh fruit. '

PAGE 22

Fire-pots, a few coal-burning, most oil-burning, and some open fires are used to help .. prevent freeze damage.

PAGE 23

GROWING AND PREPARING GUAVAS 21 RED INDIAN: Origin-the Red Indian guava originated as a seedling obtained by Fred Lenz in 1936 from the U.S.D.A. Plant Introduction garden at Coconut Grove, Florida, under S.P.I. No. 57828. According to the S.P.I. Plant Inventory, the seed from which the _ Lenz tree grew was obtained from Domin ica, )3ritish W~stlndies, and was taken from a "large Indian variety" which .had been originally introduced into Dominica from India. The Original Red Indian tree is growing on the Lenz property in the Redland District, Da . de County, Florida, and several bearing grafted trees are growing at the Sub Tropical Experiment Station. Tree-The tree _js _ fairly vigorous grower, forming a low headed spreading . top. The stems of the new shoots and the veins of the expanding new leaves typically are reddish in color. The leave~ and fruits are rather susceptible to algal spo.tting. Description of Fruit-Form globose, often slightly flat tened at each end, smooth, with a large open calyx; size, vari able, usually medium to large, ranging from 10 to 12 ozs.; skin color yellow, often with a faint pinkish blush; flesh moist, somewhat granular, aromatic, in various shades from ruby to carmine, when fully ripened , with sidewalls to % inches thick; flavor sweet and mild; seed cavity rather large, making up 30 to 40 per cent of the weight of the fruit, not separating readily from the sidewalls; seeds numerous but rather small for a guava; odor rather strong and pungent, but fruity and not unpleasant , quality very good. The Red Indian is primarily a dessert guava for eating out of hand as a fresh fruit. It is quite productive, maturing its main crop in the fall and early winter months . The ascorbic acid content averages 195 mg. per 100 grams of fresh fruit according to Miss l\'Iustand's tests. RUBY: The Ruby guava is a seedling selection from seeds planted in 1937 at the Sub-Tropical Experiment Station. 'The latter were from a fruit produced at the station from a seedling obtained from the U.S.D.A., Plant Introduction at Coconut Grove in 1931, under S.P.L No. 81849. The original seed of this introduction came from Peru, according to the S.P.I. Plant Inventory. Description of the Fruit-Form ovate in outline, with sur face slightly rugose; size variable from 4 to 10 ounces, mostly 6 to 8 ounces; skin color greenish yellow often with a faint pinkish blush; flesh moist, somewhat granular, aromatic, in various shades from rose to ruby when fully mature with side walls approximately 1/2 inch thick; flavor sweet and mild; seed cavity rather small, making up 20 % to 25 % of weight of the

PAGE 24

22 DEPARTMENT OF AGRICULTURE fruit, separating fairly readily from the sidewalls; seeds rela tively few; odor pungent and aromatic, but fruity and pleas ant; quality very good. "The Ruby is an excellent dessert guava for home use. It is good to eat out of hand, and its thick sidewalls make it ex cellent for canning or for use as a sliced table fruit. It is a fairly heavy bearer, maturing its main crops in the fall and early winter months. The ascorbic acid content of this variety has not been determined." SPEER :-Original plant found on Bessemer property at Port Myakka, by H. L. Speer, Assistant County Agent of Palm Beach County. The fruit is large, yellow skin and pink flesh, has small seed cavity and few seeds. High in both acid and pectin. A few thousand seedlings were planted in the winter of 1948-49 intended to be planted in Punta Gorda in a commercial grove, but a freeze at Homestead caused a diversion of many of these seedlings to re-planting at the Experiment Station, which with the high mortality in the seed bed, did limit the planting this year to approximately 1500 plants. This guava seems to be the best of many that are being watched for the commercial jelly manufacturers. Several other varieties are being watched at the Sub Tropical Experiment Station, Homestead, and several new va rieties are coming from cross-pollination, but two or three years will be the average time for a cross-bred seedling to bear the first fruit. In California, the late Dr. H. J. Weber named and selected several varieties of guava which are now available in that state. Three of these varieties are as follows: Weber (for merly Riverside), a medium-large fruit with creamy yellow flesh and a good flavor with a sugar content of 9.5 per cent; Rolfs, a medium-sized pink-fleshed fruit of good quality hav ing a sugar content of 9 per cent; Hart, a relatively large fruit, light yellow color, with a sugar content of about 8 per cent. A few named varieties of guavas have been listed from South Africa, Puerto Rico, India and elsewhere, but they are probably selected seedlings which have been propagated vege tatively, and much of the work remains to be done toward the development of this fruit through breeding and selection. PROPAGATION Guavas are still largely propagated by seed. The seed are usually sown in plots and covered to a depth of a quarter of an inch. If sterilized soil is not used, it is usually best to treat the seed with red copper oxide before planting and to spray the young seedlings and soil with wettable cuprous oxide to

PAGE 25

GROWING AND PREP ARING GUAVAS 23 prevent damping off. After the true leaves appear the seedling should be transferred to individual containers and grown into stocky strong plants before being transplanted to the field. Propagation by vegetative methods is not as easy with the guava as many other plants. Both shield and patch budding or side-veneer grafting are successful on young plants, but most propagators find it difficult to get a high percentage to live by either of these methods. Shield budding is most successful if the buds are put in young stock as soon as the bark is thick enough to receive it. Winter and early spring budding are usually the most successful. Buds should be cut 1 inches long from wood from which the green color has just disappeared from the bark. Patch buds will sometimes live on stocks an inch or more in diameter, but the buds usu ally start growth slowly and this method has little to recom mend it. By taking precautions to prevent the drying out of scions, large seedling trees can be topworked in the orchard either by cleft or bark slot grafting. A new method of air-layering recently developed by W. R. Grove, owner of Lychees Orchards, Laurel, Florida, for rooting lychee trees, has proved to be an excellent method of propa gating the guava. Limbs of inch or more in diameter are girdled by removing a strip of bark about 1% times the thick ness of the limb. The girdled area is bound with a ball of moistened sphagnum moss which is then wrapped with a sheet of heavy rubber plastic film tied securely at each end with rubber bands and left alone until sufficient roots can be ob served through the plastic wrapping. The wrapper allows the passage of respiratory gases, but retains sufficient moisture to keep the moss moist until the roots form. As soon as the roots fill the ball of moss, the stem is severed below the wound, the plastic and most of the leaves are removed, and the new tree is planted in a shady place until the new growth begins. It is then ready to plant in the field. There are several other methods of propagating the guava, such as root cuttings and air-layering as practiced by the an cient Chinese, but these methods are slow and much more expensive than the method of air-layering described above. DISEASES Algal spotting of leaves and fruits caused by the parasitic alga Cephaleuros virescens is rather severe on some types and varieties of guava, particularly in humid coastal areas and on weakened trees. Other varieties, such as the Supreme, show very little spotting. Spraying with nutritional sprays reduces the infection to a high degree. The guava is subject to root knot which is caused by para sitic nematodes. Their injury can usually be overcome to some

PAGE 26

24 DEPARTMENT OF AGRICULTURE extent by heavy fertilization combined with the use of nutri tional spray, and by the use of plenty of water. Several old plantings have gone back with many sick, dying and dead trees from what is probably malnutrition, due to root knot, tying up the feeder roots and possibly a starvation condition due to insufficient feed from unbalanced soil. Two commercial plantings have been semi-abandoned due to poor productivity, many sick and dead trees, though where trees have died, from root knot, some replacements of young vigor ous trees have come on and prospered bearing good fruit today. INSECTS Probably the most important insect pest of the guava in Florida is the guava white fly Mataleuradicus cardini, com monly known as Cardinis white fly, which often becomes very abundant and is found covering both the leaves and fruit. In addition to this insect's work as a parasite on the trees where it withdraws large quantities of sap, it throws off large quan tities of honeyde,v. This falls on leaves and fruit and in it grows a sooty mold. Souty mold blackens the entire tree, including the fruit. The blackening of the tree is the most conspicuous sign of the pi'esence of this white fly and the one that most frequently engages the grower's attention. This sooty mold, in addition to making it necessary to wash the fruit, cuts light from the leav.es interfering with their normal functions and also har boring other insects, such as scales to some extent. In the past this pest, as well as scale insects, has been controlled with oil emu! :.; ion, much as has been the practice with citrus. More recently, however, good control has been obtained by using tetraethycl pyrophosphate available locally under the trade name of Vapatone. A quart of this material to 100 gallons of water, applied as a high-pressure spray, has given excellent results. The little fire ant (Wasmannia auropunctatia' Rogers') is a serious pest to workers in the guava grove in some parts of Florida. The ants nest in the soil under debris, such as grass, fallen leaves, etc., and visit the trees to obtain honeydew secreted by white flies and other insects. In some groves great numbers of these ants are present, making it almost impossible to pick the fruit or do other work in the grove. A single sting causes much irritation to most individuals. The characteristic symptoms are a red welt surrounded by a red splotchy area and a severe burning and itching sensation which may last for 30 minutes to 2 hours. This pest can fortunately be readily controlled by spraying the trunks and

PAGE 27

GROWING AND PREPARING GUAVAS 25 rves and jellies are cooked in large stainless steel kettles shown in the photo , . The jelly is drawn off in stainless steel pipes at the base of each kettle where : ransferred to the filling machine: larger branches with either one pound of wettable DDT 50 % or chlordane to 100 gallons of water. This ant mixture may be put on with the mixture of Vapatone to control both scale, white fly, and ants, or many other sap-sucking bugs. The red-banded thrips (Selenothrips rubrocinctus' Girard') is occasionally serious on the guava. Defoliation and :fruit russetation results from heavy infestations. The adults and the young may be found feeding together on the lower surface of the foliage, causing injury by first piercing the surface of the leaf with the sharp mouth parts, then rasping or scraping out the leaf tissue within and leaving a minute spot where the chlorophyll or green contents of the

PAGE 28

26 DEPARTMENT OF AGRICULTURE leaf has been removed. These spots become very abundant and after a while run together, forming large brown patches near the midrib and lateral veins, the leaves later turning brown and shriveling. In severe cases the entire lower surface of the leaf is infested, and the larvae seek the upper surface of the foliage, where they commence to feed. Thus the function of the leaf is entirely destroyed and often the leaves dry up and fall. In feeding, this thrip excretes over the surface of the infested leaves small spots of a reddish fluid, which harden and turn black. Control The red-banded thrip can readily be controlled by spraying with one of the newer insecticides known as Benzene-Hexa chloride. This material can be used at the rate of 3 pounds The above picture shows the filling machine at extreme right where the jars are a matically filled with jelly. From there they travel on a conveyor to the Cap mac in the center of the picture which automatically seals the caps on the jars. The wo in the background is supplying new jars to the conveyor system. I

PAGE 29

GROWING AND PREP ARING GUAVAS 27 'he jars of jelly, in the picture above are entering the fog cooler. The trip throu his cooler requires approximately 30 minutes while the jars are sprayed with a fl nist, bringing the temperature down to about 90 degrees when they emerge from 1 , ther end. to 100 gallons of water. This spray should not, however, be used when there is fruit on the tree as it sometimes penetrates the fruit leaving a disagreeable flavor. Some of the older recommendations for the control of this pest are as follows: Spraying with nicotine sulfate at 1 to 800 or with rotenone-extractive sprays will effectively control these insects provided they are hit by the spray. Control has been obtained with DDT and chlordane sprays. Two pounds of 50 % DDT or of 50% chlordane to 100 gallons of 1 % oil emulsion may be used for control of the thrips. Little is known, however, concerning the build-up of scale insects fol lowing the application of these residual-type insecticides to guavas. Scale insects have increased in some cases following their use on citrus trees. Broad mite Hemitarsonenus htus (Banks) infestations common on many plants has also been found on guava nursery

PAGE 30

' 28 DEPARTMENT OF AGRICULTURE stock. They infest the leaves and young stems causing crinkling and distortion. Russeted scar tissue is common on the under surfaces of the leaves and in the case of severe injury leaves fall, growing tips wither, perish, and the plant may die. This pest is so small it cannot be studied with the naked eye and often causes damages attributed to nutritional and other disorders. Control recommendations have usually been for the use of sulphur as a dust or 10 pounds of wettable sulphur combined with either 1/2 gallon of liquid lime sulphur or 6 pounds of dry lime sulphur to 100 gallons of water. One nurseryman has reported better control using a rotenone derris resinante ma terial Syntone as a 1 to 200 spray than with sulphur. Jr, v -J~ = ;, ( < "' , ~..,:.--~ .~1 The jars in the picture above are emerging from the cooler, dried from a blower which shows above cooler. They then pass in single file before the inspector shown at the left and continue on the conveyor to the labeling room.

PAGE 31

GROWING AND PREPARING GUAVAS 29 In this room the jars pass through the labeling machines where operators insert each jar in the machine for a moment 'ivhile the label is firmly glued into position. The operator at the extreme left is receiving the jars from the conveyor system in cartons ready for shipment. Aphids, especially the melon aphid Aphis gossypii, have been reported on the guava, but are readily controlled with a spray containing 1 pint of 40 per cent nicotine sulfate to 100 gallons of water or with rotenone and derris resinates used according to the manufacturer's instructions. In recent years the larvae of a tiny moth, . Argyresthis eugeniella, have caused considerable damage by tunneling through the fruit. Little is known concerning the life history of this pest and control measures have not been worked out. Small pit-like punctures through the skin of the fruit are caused by a small weevil, Anthonomus costulatus, and larvae of this insect are sometimes found in the flesh. Control measures have not been worked out for this insect . Other insects attacking guavas in Florida are an unidenti fied leaf miner and a serpentine leaf miner. These have not been serious enough to warrant applying special control measures thus far.

PAGE 32

30 DEPARTMENT OF AGRIGPLTURE USES The guava has been referred to as the apple of the tropics where it serves so many uses. It has also been called the Florida peach in this State and is becoming more widely ap preciated in other areas where . it has not been known until recently. The guava is used in many ways. It may be eaten in the hand fresh, served with cream and sugar, or prepared in a shortcake for dessert. It can be combined with other fruits and salads. In Hawaii guava juice is used as a substitute for orange or tomato juice in child feeding. Guavas may be frozen, canned, preserved, spiced or made into jam, butter, marma lades, relishes, catsups and chutneys. The juice may be used as punch. The thick shelled types make good pie stock or other dessert . The greatest use of the fruit-both commercially and in the home-is for jelly. The common sour guava makes the best jelly as it is rich in both pectin and acid. Jelly can be made from the mild or sweet type, but it is necessary to add acid and the product is usually inferior in quality. When properly made, guava jelly is deep wine colored, clear and of a rather firm consistency. Guava paste which is sold on the market as a confection, is made by evaporating the pulp of the whole fruit until it is very thick. Guavas are manufactured into several finished products commercially in several factories scattered over Florida. They are: Guava Jelly; Guava Paste; Guava Preserves; Topping, Syrup, and Canned Fruit. Guava Jelly-A gelatinous mass of fruit juice (pectin acid flavor) and sugar. Guavas are usually washed and cooked whole until well broken up, juice is usually extracted in a cider press; usually from 25 tons to 100 tons squeeze put on a stack of cheeses; commercial presses usually handle ten to fifty bushels of fruit at a charge; and probably one hour would be the average squeezing time. As most guavas ripen in a rush, August and September, the bulk of Guava Juice in commercial factories is packed and stored in bottles. This serves several purposes, as fresh jelly may be cooked any day of the year ; the investment in juice alone is only a small part the same fruit cooked into jelly; and the small particles of fruit pulp will settle out that are difficult to filter, making a clear jelly. Guava Jelly is usually built around a 45-55 formula; about 45 pounds of 7.6 Brix juice to 55 pounds of sugar. Whenever the fruit is deficient in natural acid it may easily be made up by adding Citric, Tartaric, Lactic or some other food acid.

PAGE 33

GROWING AND PREPARING GUAVAS 31 Pectin deficiency is usually made up by adding Apple or Citrus Pectin. The writer's idea is that this should be limited to about 25 % of the pectin and acid required to set up the sugar used; the 75% should be required to come from the fruit juice. Too many commercial manufacturers are approaching the re verse of these proportions, in an effort to cut costs and make jelly with very poor quality juice in very limited quantities. Guava Paste is made from pulp, the whole fruit put through a screen to take out the seeds; usually cooked with sugar in the same 45-55 proportions; to a very heavy consist ency, usually molded in a brick form or in a box. Often with a small strip of very hard jelly in the center of . the box or brick. Guava Marmalade is made the same as paste, with much less cooking, to a tender firm consistency; but usually it will not keep exposed to atmospheric moisture as well as paste, therefore usually sealed in ghss or tin. Guava Butter-The same product cooked slightly less to a very tender consistency that will spread readily. Guava Topping-The pulp prepared the same as paste pulp with proportions about 60% of the fruit and 40% sugar, cooked just enough for sterilization to keep as much fresh fruit flavor as possible. A good bread spread but usually used as a pie filling or ice cream topping, very good in the ice cream mix in proportions of 15 % to 20 % fruit pulp to the mix. Guava Syrup-Unfinished jelly that will still pour; fruit with poor pectin and acid content make good syrup. Corn sugar or syrup will help as the body is added with very mild sweet that does not adulterate the fruit flavor as cane sugar. Canned Guavas-Usually large fruit with small seed cavity, thick meat, mild flavor; with only about 30 % sugar by weight. Fruit peeled and halved, usually heated with sugar just enough to make a hot pack and sterile seal; but processed in the con tainer; something like 15 minutes under 15 pounds pressure or 35 minutes in open boiling. Guava Preserves-The same large fruit, mild flavor, with the seeds taken out make shells, that is the shells of the fruit is all that is used, usually cooked quite heavy in about equal weight of sugar. Guava Juice-Is sold commercially as a jelly stock and shows some promise as a beverage, very rich in vitamin C (ascorbic acid) good vitamin A (Carotene) certainly a refresh ing healthful drink when sweetened and served with carbon ated water.

PAGE 34

32 DEPARTMENT OF AGRICULTURE NUTRITIONAL VALUE Although recent attention has been focused on the common guava because of the very high vitamin C content, it merits much attention because of its general nutritional value. Compared to other fruits, whole guavas are a good source of iron and a fair source of calcium and phosphorus. Four fifths of the iron is, however, in the seed and therefore not utilizable. In addition to beig a11 excellent source of ascorbic acid, guavas are a fair source . of Vitamin A. Recent analysis of the fruit by Dr. Ovida Davis Abbott of the Florida Agricultural Experiment Station of five pink fruited samples showed an average of 3,100 micrograms of carotene to 100 grams of the fruit. The same samples showed an average of 310 milligrams of ascorbic acid to the 100 grams of fruit. Two samples of white guavas tested at the same time showed no carotene and an average of only 46 milligrams of ascorbic acid. In the seven varieties of guavas studied by Dr. Abbott there was no meas urable amount of carotene in three of them-either in the skin or flesh-although some of them were quite yellow while in the remaining varieties the carotene ranged from 1,900 to 4,890 micrograms per 100 grams. The ascorbic acid varied from 44 to 389 milligrams per 100 grams. Other samples of fruit show ascorbic acid running as high as 486 milligrams to 100 grams of fruit. As a matter of fact, the fruit can have in it only the ele ments that are in the soil. Therefore it is important to ascer tain the soil analysis and to add those elements needed to give the proper balance of food elements in the fruit. From Florida Agricultural Experiment Station Bulletin No. 444, LEVELS OF CAROTENE AND ASCORBIC ACID IN FLORIDA GROWN FOODS, by Drs. French and Abbott, one guava yields in the daily diet 86 units of carotene (Vita min A) and 415 units of ascorbic acid (Vitamin C).

PAGE 35

GROWING AND PREPARING GUAVAS 33 In comparison with citrus fruits: Name Grapefruit GUAVAS Dessert Types Oranges Variety Vitamin A Carotene Vitamin C Ascorbic Acid microgms / 100 gm s Mgms / 100 gms Foster, pink Seedless Florida Common Seedling Acid Indian Red Skin Stone No. 57828 {Donaldson Redland Supreme Parson Brown Hamlin Pineapple Valencia Satsuma Temple 0 0 0 3,020 2,580 4,890 1,900 0 0 0 trace trace trace trace trace trace 53 42 44 389 388 341 139 372 48 44' ' 51 50 64 44 24 48

PAGE 36

LOOKING DOWN A HALF-MILE ROW OF FIVE-YEAR-OLD GUAVA TREES AT PUNTA GORDA, FLORIDA. PART OF A TWO-HUNDRED ACRE PLANTING. In their fifth year, they are being picked the second season. Trees will average about ten feet high and yield about two hundred pounds per tree in the summer season, and possibly two hundred pounds more winter crn1> between October and March, if weather conditions permit late bloom and carrying the fruit all winter.

PAGE 37

GROWING AND PREPARING GUAVAS 35 PART TWO RECIPES FOR DISHES MA.DE FROlVI GUAVAS IN THE HOME GUAVA BUTTER Wash ripe guavas. Remove blossom and stem ends with paring knife. If skin is rough and blemished, peel. If not, slice unpeeled into dilver to remove seed. Measure pulp. Measure out sugar, allowing to cup sugar to each cup of pulp-according to sweetness or acidity -and set aside. Place pulp in a smooth, heavy aluminum pan and cook quickly, stirring as needed until thick. Then add sugar (and spices if liked) and continue cooking until as heav y as desired. After sugar is added, the mixture requires constant attention. Butter may be made, of course, from pulp left from jelly drip. This gives a darker colored product than that made from the fresh fruit and a more "fruity" flavor that is preferred by many to that made by the above method. GUAVA PASTE NO. 1 1 part sugar 2 parts guava pulp The pulp or pomace left from the jelly drip or the pulp from the fresh guava may be used. Put through dilver or fruit press to remove seed. Measure. Cook until thick; add sugar and cook until the mass clings to spoon as it is stirred. The paste will require constant attention as it nears the finish ing point. A wooden paddle having a square edge is decidedly better than a spoon for stirring. The faster the product is cooked the clearer it will be. It is possible, however, to bake it in a slow oven with an occasional stir. This gives a very dark color. The paste should be cooked until it is so stiff that when the paddle is drawn through it the mass will not readily flow together again. The paste may be molded, cut in squares, placed on card board and wrapped in waxed paper, or, preferably, in cello phane-first covering the cardboard with cellophane or waxed paper. It may be molded in small wooden or tin boxes, lining the boxes with carefully fitted oil paper. The pulp should be canned in season and the paste made only as needed.

PAGE 38

36 DEPARTMENT OF AGRICULTURE GUAVA PASTE NO. 2 1 qt. canned guavas, juice and fruit 1 cup sugar Drain juice from fruit and rub pulp through a sieve. Cook sugar and drain juice until a few drops, tried in cold water, will crack. Add pulp and continue cooking until the mixture follows the spoon around in a pasty ball. Spread in an oiled pan about inch thick. Let stand for a day or so to become stiff, then cut in cubes, strips or fancy shapes, and roll in granulated sugar. If paste is a little soft a second dusting of sugar may be needed. Allow a day for drying between the coatings. Paste may be stored in layers separated by heavy waxed paper, or in tight tin or wooden boxes, so that no moisture can be taken from the air. Owing to the stiffness of the paste it is important that it be poured out rapidly, and that as soon as it is emptied from the cooking vessel it be placed in the mold or spread into a sheet of the desired thickness on a marble, enamel or china surface. This surface should be oiled or greased and ready to receive the paste when it is done. The best grades of oils -those having the least flavor-are most suitable, but for home use lower grade oils, butter, or even a good grade of lard may be used. Dry paste as rapidly as possible. It should stand at least 12 hours before it is cut. GUAVA GUMDROPS 2 cups guava pulp 2 cups sugar 1 to 1 cups chopped pecans 2 tbsp. gelatin 8 tbsp. cold water 1 tbsp. lemon juice Put guavas through fruit press. Soak gelatin in cold water. Add sugar to guava pulp and cook until thick, stirring constantly. Remove from the heat, add the gelatin and stir until thoroughly dissolved. Add the nuts and lemon juice and pour into shallow pans to cool. When set, cut into rectangular pieces and roll in powdered sugar. GUAVA PRESERVES Use to 1 lb. sugar to each pound prepared guavas. Good flavored, thick meated fruit should be used. If of fine, smooth, unblemished skin, do not peel-peeled looks much better, though the clean peeling is very good to eat, merely remove blossom end and cut in half. Scoop out seed center and save this pulp for butter or sauce. Cover guava shells with sugar, add cup water and allow to stand 3 to 4 hours or until sugar is dissolved. For a spiced effect add ginger root, a few slices of lemon-and other spices

PAGE 39

GROWING AND PREPARING GUAVAS 37 may be added to desired flavor-and boil until the syrup is somewhat thickened and the fruit transparent. Allow to stand over night. Pack in hot, sterilized jars, and process pints 15 minutes at simmering. Or reheat preserves to boil ing, pack immediately into hot jars and simmer 5 minutes. Guavas and sugar alone make a rich palatable preserve. GUAVA CHUTNEY NO. 1 3 lbs. prepared guavas 3 lbs. tamarinds 3 lbs. brown sugar 3 pods chili pepper, dried 2 lbs. raisins 2 cloves garlic 1 pt. pimento 1 lb. onions 1 lb . green ginger 1 /4 cup white mustard seed 1 tbsp. each ground allspice, cup celery seed cloves, cinnamon, salt tbsp. pepper Remove fibrous hulls from tamarinds and soak pulp in 2 quarts of best vinegar, stirring often to dissolve the pulp from the seed. When pulp is dissolved, run through fruit p1ess or colander to remove seed. Put guavas, from which seeds have been removed, through the medium knife of the food chopper. Put the raisins through the same chopper. Use the finest blade for the green ginger, peppers, garlic (or onions) and mustard seed. Mix all ingredients together and boil 30 minutes. Let stand over night. Reheat to boiling, re-season if needed, and pour in hot, sterilized jars and seal at once. GUAVA CHUTNEY NO. 2 5 lbs. guavas 3 lbs. sugar 2 qts. best vinegar 2 lbs. seeded raisins 2 tbsp. salt 2 tsp. each cinnamon and cloves 1 clo v e garlic 1 lb. onions 1 tbsp. mustard 1 tbsp . powdered sugar 3 small hot peppers Put guavas through fruit press to remove seed. Boil until smooth and thick. Put raisins, onion, garlic through food chopper. Add these and sugar, vinegar, and seasonings. Cook until thick, stirring occasionally, and let stand over night. Re heat, seal boiling hot. Hold several weeks before using. Chutneys are of East Indian origin. True chutneys are a hot, sweet, spicy mixture, flavored largely with ginger and the ingredients minced fine. Proportions seems very capricious and the pungency and spiciness may be easily regula , ted to suit the taste. Tamarind (Tamarindus indica), a beautiful leguminous fruit tree whose brown pods contain a pulp rich in sugar and acid, is used as an ingredient in chutneys and for making a healthful, delightful drink. Many bushels of fine tamarinds waste every year when they could so well be used to further richness and add flavor to guava and other chutneys.

PAGE 40

38 DEPARTMENT OF AGRICULTURE More than enough ginger nwy be grown in a two-foot plot of suitable soil to supply the needs of the average family for the year. TROPICAL RELISH 4 lbs. prepared guavas 1 qt. vinegar 2 lbs. sugar 1 lbs. raisins cup each white mustard and celery seed 1 lb. preserved ginger 1 tsp. dried chili pepper 1 clove garlic tsp. salt Cut blossom and stem ends from fruit; peel if blemished, and remove seed. Put through food chopper with raisins, garlic, ginger, mustard seed and chili. Add remaining in gredients and boil mixture 30 minutes. Let stand over night. If too heavy, dilute with vinegar. Reheat, bottle and seal. Allow to ripen several weeks before using.

PAGE 41

GROWING AND PREPARING GUAVAS 39 GUAVA SALADS FLORIDA SALAD 1 cup peeled, seeded, sliced 1 cup bananas, sliced guavas Cream mayonnaise 1 cup tangerine sections Lettuce Mix fruit and dressing. Arrange on lettuce. Sprinkle with paprika or few gratings of nutmeg, and top with a Surinam cherry. CREAM DRESSING 1 tsp. mustard 1 tsp. salt 2 tsp. flour 1 tbsp. powdered sugar 1,,2 cup thick cream, sweet or sour Few grains cayenne 1 tsp. butter 1 egg yolk 1 / 3 cup lemon juice Mix dry ingredients in top of double boiler and add butter, egg, and lemon juice slowly. Cook over boiling water, stirring constantly, until mixture begins to thicken. Cool and add to heavy cream, beaten until stiff. FLAMINGO SALAD Guavas Cottage cheese Nuts Green peppers Lettuce Surinam cherries On a bed of lettuce, endive or thinly sliced Chinese cabbage, place a chain of rose colored guava rings. In center of rings, place a mound of cottage cheese, well seasoned with cream mayonnaise and chopped nuts. Decorate the top of the cheese mixture with julienned green peppers and with pieces of guava in form of small flower and place Surinam cherry in center. Serve with lime dressing. Carissa also makes a pretty garnish. Salmon colored or yellow guavas may be used in stead of the red, with kumquats used as the garnish. GUAVA BROWN BETTY 1 cup sugar 1 /4 cup water tsp. each cinnamon and 3 tbsp. lemon, lime or nutmeg calamondin juice 2 cups bread crumbs 2 cups guavas, seeded and 1 /4 cup butter cut in small pieces Blend the sugar, spices and lemon rind. Mix crumbs and butter lightly with fork. Cover bottom of buttered pudding dish with crumbs and add of the guavas. Sprinkle with the sugared mixture; repeat, cover with remaining crumbs. Mix the water, lemon juice, and pour over. Dot with bits of butter and bake in a moderate oven (350 degrees F.) for 45 minutes. Cover at first to keep crumbs from browning too rapidly. Serve with cream and sugar. Will serve about eight.

PAGE 42

40 DEPARTMENT OF AGRICULTURE GUAVA SALAD GLASS OF GUAVA NECTAR See Page 45 CONGEALED GUAVA SALAD See Page 47

PAGE 43

GROWIKG AND PREPARING GUAVAS 41 GUAVA ROLY POLY 2 cups prepared guavas 2 cups flour tsp. salt 2 tbsp. sugar tsp. each cinnamon and nutmeg mixed 3 tsp. baking powder 4 tbsp. shortening 1 egg beaten %cup milk Sift dry ingredients. Cut in shortening until mealy in appearance. Add beaten egg and milk and blend. Toss on floured board and roll out about 1) 1 inch thick. Brush with melted butter or other fat. Spread dough with guava mixture, sweetened and spiced. Dot with butter. Roll up as for jelly roll. Plac8 in greased pan and bake in a moderate oven over (275 degrees F.) for 20 minutes. Serve with favorite pudding sauce, or hard sauce. GUAVA DUFF Peel and remove seeds from enough guavas to cover bot tom of 8-inch pudding pan 1 inch deep. Add sufficient water to nearly cover. Sprinkle with: 1 cup sugar, dot with 2 table spoons butter and 1 tablespoon lemon juice. Dust lightly with nutmeg or cinnam c, n. Pl:3.ce in oven and allow to cook while the batter is being mixed. Put in mixing bowl: 1 cup flour 2 1.bsp. butter 1 tsp. sugar 2 tsp. baking powder to cup milk or waterenough to make thick batter Mix and sift dry ingredients. Add shortening and liquid; beat and pour over guavas. Bake in moderate oven 40 minutes. Serve with cream or lemon sauce. 1 cup sugar J cup boiling water 2 tbsp. butter 2 tbsp. flour -Contributed by M!.s. De~aware Kraemer, Eu s tis, Florida LEMON SAUCE 3 tbsp. lemon juice tsp. grated lemon rind Pinch salt Mix dry ingredients thoroughly; add boiling water; cook 3 minutes. Add lemon juice and butter and remove from stove. Substitute 1/2 cupful orange juice for cupful water in the foundation recipe and grated orange rind for lemon rind for an orange sauce. HONEY TOPPING 1 egg white 1 cup honey 4 tbsp. water tsp. cream of tartar Pinch of salt Combine all ingredients and cook very slowly over low heat on an electrical range or in a double boiler, beating constantly with a rotary beater until mixture stands up in peaks. It

PAGE 44

42 DEPARTlVIENT OF AGRICULTURE GUAVA SHORT CAKE AND SAUCE See Page 43 GUAVA ICE CREAM See Page 47

PAGE 45

GROWING AND PREPARING GUAVAS 43 may be beaten until creamy when removed from heat. This is a delicious meringue topping. It does not set on the out side, but is creamy and fluffy. GUAVA TAPIOCA-BAKED cup quick cooking tapioca cup sugz.r 1 cup boiling water tsp . s alt t s p. cinnamon 2 tb s p. butter 2 tbsp. lime or calamondin 3 cups peeled , slic e d , juice s eeded guava s Add the boiling water to the tapioca and cook until it clears. Add the sugar, cinnamon, salt and fruit juice. Place the guavas in a greased shallow glass baking dish, dot with butter, and pour the tapioca mixture over them. Bake in a moderate oven until the guavas are tender and the top is slightly browned. Serve hot or cold with plain or whipped cream. GUAVA JAM CAKE cup shortening 2 cups of flour 1 cup sugar ;{, tsp. each of cinnamon 1 cup guava jam and allspice 3 eggs, beaten 1 /4 tsp . clove s 1 tsp . soda ~ i tsp. mace 3 tbsp. sour milk tsp. salt Cream the shortening and sugar together. Add the beaten eggs and mix. Add the flour sifted with the spices and salt. Pour into a long, shallow, greased pan, and bake in a moderate oven (350 degrees F.) for 30 minutes. Serve warm, cut into squares and top with hard or lemon sauce. Will serve from 12 to 16. GUAVA SHORT CAKE AND SAUCE 4 cups acid guavas 3 tablespoon s butter, 2 cups sugar grated rind of 1 l e mon Peel guavas and cut in halves. Remove seeds. Place seeds and peelings in boiler and cover with water. Let boil until ten der. Strain and measure 3 cups of guava juice and add 2 cups sugar. Pour over guavas, slightly chopped. Let boil 5 min utes. Strain through colander to separate guavas from juice. Put guavas in bowl. Return juice to boiler and thicken with 2 tablespoons corn starch. when right consistency remove from stove, add butter and grated rind of 1 lemon. Allow to cool. For pastry rounds use any good short pastry recipe and cut in rounds with large biscuit cutter. Place pastry round on dessert plate, cover with guavas and sauce, place another pas try round on top, cover with guavas and sauce, continue for two or three pastry rounds. Garnish top with whipped cream.

PAGE 46

4 cups peeled, seeded and sliced guavas GUAVA PIE 2/3 cup sugar teaspoon cinnamon 2 tablespoons butter 2 tablespoons flour teaspoon salt 1 teaspoon lemon juice Mix flour, sugar, cinnamon and salt. Line pie plate with yGur favorite pastry. Add guavas and flour, sugar, cinnamon and salt mixture. Adel lemon juice. Cover with pastry. Cut gashes in pastry for steam to escape. Bake 10 minutes at 450 F., then lower heat to 350 F. and bake for 30 minutes.

PAGE 47

GROWING AND PREPARING GUAVAS 45 CANNED GUAVAS There are several ways of canning guavas. They may be canned whole, peeled or unpeeled; may be halved, seeds re moved by means of the dilver or a fruit press and the pulp then returned to the halves to be cooked with them. Or, shells and pulp may be c :i oked separately. Wash and remove blossom and stem ends. Peel thinly to save all possible vitamin C content which is richest nearest the skin. Cook two to thre2 minutes (according to time and ripeness of fruit) in thin or medium syrup made with cane sugar or a blend of white c o rn syrup and c:m 2 sugar. Make a medium syrup by using 1 measure of sugar to 1 measure of water or fruit juice. The flavor of any fruit is retained better if corn sugar (dextrose) is substituted in part for beet or cane sugar. That is, for every 4 measures of sugar, use 2 measures of corn sugar and 2 of granulated sugar. Corn sugar is only al::out one-half as sweet as cane rngar, but texture and flavor are improved with its part use. Likewise, lemon or lime juice is highly desirable addition to the syrup . The preliminary cook is given in order to have a full pack when processing is completed. If the "peach" pack is liked and guavas are large and thick-meated, halves may be packed in jars in overlapping layers after a very slight pre-cook. The concave surface of each half should be downward and the blos som end should face the glass. Add a tablespoon of hot syrup or more with each layer. Seal according to directions of manu facturer and process 16 to 20 minutes in water bath at boiling. GUAVA SALAD Use large guavas. Wash, peel and cut in half. Remove seeds. Cover with 1 1 cup sugar and 1 cup water. Allow to cook until tender. Chill. Soften cream cheese with mayon naise. Add chopped nuts and grated rind of one small lemon. Cover chilled guava halves , v ith cream cheese mixture. Serve on lettuce with crackers. GUAVA :r,;ECTAR The whole, rich fruit, minus only the seed. Use firm, ripe fruit. Remove blossorri '. \ md stem and any blemishes on peel. Slice the fruit into kettle, barely cover with hot water and cook with lid on until soft. Put mass through dilver. Add sufficient water to make pulp of a drink able consistency and sweeten lightly. Heat to boiling, pour into hot jars, seal if necessary and process quarts 8 to 10 minutes at boiling. In sweetening, light corn syrup or honey may be substituted for half the sugar needed.

PAGE 48

46 DEPARTMENT OF AGRICULTURE MAN'S FA VO RITE DESSERT Philadelphia Cream Cheese, Guava Butter, Saltines and Coffee GUAVA JELLY WITH A SALTY CRACKER

PAGE 49

GROWING AND PREPARING GUAVAS 47 This product may be canned at a very heavy, concentrate consistency to save jar sp2.ce, and the additional water be with the nectar when served. Fresh lemon or Erne juice may be addEd as a desirable flavor at this time. GUAVA ICE CREAM Beat 2 egg yolks. Add cup cream and cup confec tionsr's sugar. Cook in double boiler or over very slow flame, stirring constantly until slightly thickened. Chill. Add 2 cups stewed chopped guavas. Whip 1 cup heavy cream until stiff. In another bowl whip the 2 egg whites and 1/2 teaspoon salt until stiff. Fold the stiffly beaten cream and egg whites into the chilled custard and guavas. Freeze in refrigerator trays. Top each serving with stewed chopped guavas and nuts or fresh, grated cccoanut. CONGEALED GUAVA SALAD Soak 1% teaspoons gelatin in 2 t.lblespoons cold water for 10 minutes. Dissolve it in cup boiling water. Stir in cup sugar and % teaspoon salt. Add 2 tablespoons lime juic3. Wash and peel guavas. Remove seeds and pulp with teaspoon. Bring to boil cup water and cup sugar. Drop in prepared guava halves. Bring back to boil. Boil gently 3 minutes. Allow halves to cool in syrup. Arrange halved guavas, sliced bananas, cherries or carissa in bottom of glass dish. Pour gelatin mixture ovEr fruit and allow to congeal. Serve with sweetened whipped cream. Side dish of Guava Jelly, saltines, often served with cream cheese, or on hot buttered toast, a favorite with coffee for a light breakfast. GUAVA BUTTER \Vash, remove blossoms and stem from 36 ripe guavas. Allow juice to drip through jelly bag. Run remaining cooked guavas through sieve, dilver or food mill, making guava pulp. To each cup of prepared pulp, add cup sugar. Place in kettle of heavy mefal. Cook until thick, stirring with wooden spoon or paddle. Pour at once into hot sterilized jars arcd se:i.l immediately.

PAGE 50

48 DEPARTMENT OF AGRICULTURE FRESH GUAVA-FRUIT PUNCH Yield: 6 servings (1 cup each) finger of fresh ginger root 1 cups water 6 ripe guavas 3 cups medium-strength tea cup sugar cup orange juice cup pineapple juice cup lemon juice Peel ginger root and chop fine. Boil with % cup of the water until a strong ginger flavor is obtained. Cool and strain through a cloth, squeezing ginger root. Wash guavas, cut, and press through a fine sieve to remove seeds. Combine all in gredients, stir until sugar is dissolved, and pour over cracked ice before serving. TYN coses FL O RIDA PRESS, INC . . 0:-C:LANDC

PAGE 52

G U A V A t R E C I P E S


xml version 1.0 encoding UTF-8
REPORT xmlns http:www.fcla.edudlsmddaitss xmlns:xsi http:www.w3.org2001XMLSchema-instance xsi:schemaLocation http:www.fcla.edudlsmddaitssdaitssReport.xsd
INGEST IEID E7TJKEOFZ_EQK4KF INGEST_TIME 2017-05-01T18:47:32Z PACKAGE AA00052013_00006
AGREEMENT_INFO ACCOUNT UF PROJECT UFDC
FILES