Cook with Strawberry guava
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Enameled cast iron saucier — risotto, polenta, cream sauces
Enameled cast iron skillet — no seasoning, light interior shows fond
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
About
Psidium cattleianum, named in honour of notable English horticulturist William Cattley, commonly known as Cattley guava or Peruvian guava, is a small tree (2?6 m tall), bearing small red or yellow fruit, which are somewhat sour but sometimes eaten or made into jam. The red-fruited variety, PSIDIUM LITTORALE Var. Longipes, is known as strawberry guava; the yellow-fruited variety, PSIDIUM LITTORALE Var. Littorale (Lucidum) is variously known as lemon guava, ""Yellow-fruited Cherry Guava"", and in Hawaii as waiaw? and is usually smaller. Native to Brazil and adjacent tropical South America, it is closely related to common guava (P. guajava), and like that species is a widespread, highly invasive species in tropical areas, especially Hawai?i. It tends to form dense, monotypic stands which prevent regrowth of native species, and is very difficult to eradicate; it also provides refuge for fruit flies which cause extensive agricultural damage. As an invasive species, it is sometimes erroneously called Chinese guava. Cherry Guava is sporadically naturalised in coastal areas of Queensland and northern New South Wales. It is also naturalised on Lord Howe Island, Norfolk Island and Christmas Island (Navie 2004; Queensland Herbarium 2008).The yellow variety bears even more heavily than the red and generally has larger fruit.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds