Alternate names: Guayaba, goyave, guyava, feijoa
Characteristics: Native to Latin America, South America and the Caribbean, this fist-sized fruit can be found across the world from Hawaii to Egypt to Pakistan. A white to pinkish flesh colored fruit with a green skin.
Eaten raw, used in candies, preserves, jellies, jams, marmalades, juices and aguas frescas. Guava wood is used for meat smoking in Hawaii and is being used at barbecue competitions across the United States. In Cuba, the leaves are also used in barbecues, providing a smoked flavor and scent to the meat.
Extracts from leaves and barks have been successful in combating cancer, bacterial infections, inflammation and pain.
Leaves or bark are used in herbal remedies to treat diarrhea, diabetes, dysentery, and fever.
Here’s a Guava Tart Recipe courtesy of RecipeIsland.com:
4 tablespoons of (1/2 stick) salted butter
2 cups of all purpose flour
3 teaspoons baking powder
3 tablespoons dry sherry
3/4 cup vegetable shortening
1-1/2 pounds guava paste,-cut into 1/4 inch slices
1 teaspoon salt
1 large egg yolk
1 cup of sugar
3 large eggs
Preheat oven to 350 F. In a medium size saucepan over medium heat, melt together the shortening and butter in a large bowl and combine the remaining ingredients, except the sherry and guavapaste.
Add the shortening and butter and, using your hands, mix well. Add the sherry and mix until well blended. Now divide the dough into 2 equal parts, then place 1 in a 9 x 12 inch baking pan, patting it down evenly to form a bottom crust.
Next you must now cover the guava slices, and put the remaining dough on top, by patting down evenly to form a top crust. Finally bake until lightly browned, for about 40 minutes, allow for it to cool at room temperature, and cut into 2-inch squares.
NOTE: Guava paste is available in 13, 16, and 18-ounce loaves at Caribbean/Hispanic grocery stores. Recipe serves 12.
Source: Wikipedia & RecipeIsland.com