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Exotic guava: vitamin C and fewer calories


Pure health: the guava
In the winter months, fruits from distant countries provide variety. The guava has a pleasantly sweet and sour aroma that is reminiscent of a mixture of pear and fig. The exotic fruit tastes pure and as juice, but also in fruit salads, in sorbets and in curd dishes. It can be excellently processed into jelly, jam and chutneys.

The mus is used for cakes and pastries, while guava compote is an interesting contrast to spicy meat dishes. The guava is very healthy and, with an average of 273 mg per 100 g, is one of the richest fruits in vitamin C. The content is three times that of a kiwi fruit (93 mg per 100 g). Other valuable ingredients are carotenoids such as beta-carotene and lycopene, B vitamins, the fiber pectin and the minerals potassium, phosphorus and iron. The fruit only contains 34 kilocalories per 100 g and is therefore ideal for the slim line.

The guava (Psidium guajava) belongs to the botanical family of myrtle plants and is believed to have its home in tropical Central America. Today it is cultivated mainly in Brazil, Mexico, the USA and on many Caribbean islands.

The evergreen tree grows to a height of three to ten meters and bears rounded to pear-shaped fruits that are about the size of an apple. The fruit is green and hard until shortly before ripening. Then it turns yellowish with small black dots and exudes an intensely floral fragrance.

The bowl is edible, but tastes very bitter. Therefore, the fruit is usually peeled or cut thin after washing and spooned out like a kiwi. The flesh is firm and juicy, sometimes a little slimy and, depending on the variety, greenish, yellow, white, pink or red in color. The small, angular seeds can be eaten without chewing them.

The guava is commercially available all year round. Make sure that the bowl is smooth and gives way slightly when you press your finger. Since the guava is very sensitive to pressure, it usually comes to the supermarket immature. It ripens quickly at room temperature and should then be eaten quickly. Heike Kreutz, respectively

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