BECAUSE guava comes from the distinguished Myrtaceae family, you may already know some of her cousins. They include: allspice, arrayán, feijoa, eucalyptus, and cloves. Myrtles are often fragrant and sport an attractive trunk. Guava seeds are small enough to crunch through undeterred, but large enough to be less than charming -like eating shrimp with the shell. For this reason, guavas are often strained of seeds for their pulp.

Although, I have never had one, the bright color and perfume of Guavas makes them a good candidate for a sorbet…Has anyone out there made or consumed a guava sorbet? I have had them as a fresco, a fruit juice plus pulp plus sugar plus water that is common throughout the tropics. A generic term might be “fruit-ade” (like in “lemonade”).

Also, the pinker the better seems to be a good rule of thumb for the different varieties of guava. The inner core is more gelatinous and sweeter –and has the seeds. The outer core is grainier, has no seeds, and is more acidic.

Let’s go back to the scent. Even if you cannot figure out how to use guavas, just letting them rot in your kitchen is pleasurable…but I digress.
There is a solution: buy a guava jelly.

If your city of residence has even one denizen of Cuban origin, you can find it, somewhere. Gourmet versions are also available online. The Cruisine Team has not tried any of these, but I suspect the subtle distinctions may not matter once you add chilies, lime, and beer into a slow simmer to coat meat. Guava jelly is the perfect medium for a sweet, spicy, and savory style of food. Like fig jam, it is a fine foil for funky cheese as well.