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Indian Organic Guava Pulp a Versatile Tropical Fruit

September 16, 2009

Guava can be found in warm tropical areas all over the world. Guava tends to grow in both humid and dry areas, but is sensitive to frost. Good varieties of guava fruit are soft when ripe and are creamy in texture with an edible rind. Its flesh color varies from white, pink, yellow, or red, and its odor is musky and pungent. Guavas should not be refrigerated unless overripe, but should be stored at room temperature. The taste of the guava is often described as a combination of pears and strawberries.

The guava is a good source of several vitamins and minerals including vitamin C, calcium, potassium, iron, carotenoids (vitamin A). It is also a good source of fiber, which is known to help prevent gastrointestinal cancers as well as lowering cholesterol levels. In addition, the level of vitamin C in the edible rind of the guava is five times higher than that of an orange. The nutritional aspects of guava are fantastic. Guava is packed with all sorts of vitamins, such as: A and C, omega-3 and -6 polyunsaturated fatty acids.

Good quality guavas should be firm and free of bruises. Ripe guavas should exhibit a fragrant fruity aroma. They will continue to ripen after harvest and should be stored at room temperature unless it is very ripe it should be refrigerated

Ingredients of a guava cake:

Guava Cake

Guava Cake

2 cups white sugar

1 cup butter

4 eggs

1 cup guava pulp

1/2 cup guava nectar

3 cups cake flour

1 teaspoon ground nutmeg

1 1/4 teaspoons baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

Direction:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 13×9 inch pan. Sift together flour, nutmeg, soda, cinnamon, and cloves. In another bowl, mix together guava pulp and juice. In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

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