Fruit recipes

“Other Methods—The process of sweetening is not merely limited to the above methods, but the fruit may be treated in several other ways; for instance, put new rice straws and dried haulms of sweet potato in about equal proportion in a vat, filling it about one-fifth full. To this add a little wood ashes and pour warm water over them. Stir up the straw so as to get it thoroughly wet. When the water is tepid, put in fruit to fill it one-quarter to one-third full and ; stir up to wet the fruit and imbed it in the straw. Cover the vat for five or seven days, after which time the fruit will be fit to eat. The fruits thus cured are not as sweet as by the Sake cask process,” y[illustration: pomegranates, the sweet sop or sugar apple, the sour sop, the guava]L CHAPTER XXIV THE GUAVA (Psidium, Nat. Ord. Myrtacee) HE Guava, a fruit of peculiarly aromatic odour, and one of the most attractive members of the Myrtle Family, is best known to botanists and cooks through its “pear” and “apple” varieties (Psidium pyriferum and P. pomiferum), varieties of the common guava (P. Guajava), and, in lesser degree, the red Cattley (P. Cattleyanum) and the Chinese guava, or “‘ yellow Cattley”’ (P. Chinense). It is interesting to know that this allaround fruit, as useful and practicable in cookery in the more southern countries as is the apple in colder climates, is considered as without doubt American in origin, for although China has its yellow Cattley, it is supposed to have been carried there at a very early date from Brazil. The red or purple Cattley, sometimes called in California the ‘‘strawberry”’ guava, and the yellow Cattley are particularly to be desired for jelly making. (‘Strawberry”’ is a name also familiarly applied to a small pink variety of the common guava.) The thick-fleshed pear and apple types (taking their names greatly from their forms) are large and have few seeds comparatively, so that there is less waste, and from the tone of their flavours may be used more as are vegetables in general culinary work. Almost any recipe suitable for peaches (the flesh of the guava being similarly delicate) or for apples may be applied to the guava. « TO SERVE THE GUAVA UNCOOKED Peel the fruit, selecting if possible the nearly seedless varieties, and where the seeds are virtually nil slice across the fruit and serve with sugar and cream or a little wine and spice with sugar. Where the seeds form an objectionable centre, slice lengthwise or halve after peeling and scrape or scoop away the seeds from the inner side before serving. The scooped-out halves of the larger varieties may be filled with chopped nuts, cocoanut shredded, candied fruits, whipped cream or meringue, the Kaki and orange juice, and innumerable other variations for special oecasions. STEWED GUAVA Peel and proceed as above, then cover with cold water or sweet milk and simmer gently until tender. At this stage add sugar, or sugar and spice to taste, and serve when cool. GUAVA SAUCE This may be made with the cooked or fresh guavas. Peel and put through a coarse sieve or fruit crusher to remove the seeds. The pulp resulting—a smooth mass— may be mixed with sugar alone or with the addition of a little lime or lemon juice or spice. Serve as with applesauce. The white of an egg may be whipped stiff and added if liked. GUAVA SALADS Peel and slice as far outside the seed centre as possible, removing seeds remaining oninner side. It is advisable to use either the large pale-yellow pear guava, mild in flavour, or the vermilion-tinted red, tart fruit (the original apple guava). Serve on lettuce or tender cabbage-heart with THE GUAVA 289