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| Strawberry Guava |
We have a Strawberry Guava bush in our front yard. The berries become ripe in mid September and we always have more than we can use. The fruit is the size of cherries and don't disappoint in tasting like a cross between a strawberry and a guava. The color of the skin is a deep dark purple red and is screaming that it is anti-oxidant rich.
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| Strawberry Guava Berries |
High in Vitamin C, Calcium and Potassium, Strawberry Guava's make a great snack. A popular way to eat them is to cut off the ends and pop them in your mouth. One drawback from strawberry guavas, they have small seeds.
Seeds, Seeds, Seeds!
If you can handle swallowing small seeds, then this is the fruit for you. Serving fruit to others can be deterred however because of the amount of seeds in such a small berry. And to add insult to injury, the seeds can fall through a normal colander, and also stick to the pulp and not separate in a mesh sieve.
I implore others reading this, is their a good way to separate the seeds?
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| Canning Strawberry Guava |
I have scoured the internet looking for a canning recipe. My goal is to discover a way to get the guava pulp separated from the seeds, without boiling out of the nutrients. So far I haven't been successful. It would be able to be used for so many things! Filler for pastry, topping for ice cream, marinade for meat, added to cocktails and the list goes on. The size of the seeds make it difficult to separate with a colander. right now I will have to settle for the whole berries canned to maintain the nutrition by not overcooking. Let me know your successes with this fruit!
