I just got into guava recently. I live in Jersey and my local ShopRite started stocking clamshells with six guavas or so, ranging in size from a goofball to something larger than a goofball but smaller than a baseball. Maybe like billiards ball sized. I’d never eaten them before like a month ago, and so the seeds threw me T first, but I’ve got the technique down now and shit, when they’re ripened, nice and soft, they are fantastic. I worry about the day when I get to ShopRite and the guavas are no longer.
Literally about to go to whole foods to buy guavas because you reminded me of the taste 😭🤤 You should cut them and season them with salt and chili powder, they taste fantastic that way.
Funny, I’m in NJ, and within the past month I’ve seen guava and rhubarb for the first time ever on the shelves. Haven’t gotten rhubarb yet, I really don’t know anything about it.
I think it grows in colder places and isn’t popular enough to get imported here, I can get so many fruits that are exotic elsewhere, but apples and potatoes are expensive here, and rhubarb I just never see.
I’m biased towards tropical fruits so I think you have the better end of the deal. I actually thought rhubarb was a herb of some kind, learned that it was a fruit after your comment
It’s a fruit?! I thought you used the stalk, which looks somewhat like celery in shape. /a Midwesterner who has eaten rhubarb pies made/grown by a great aunt
I was born, raised, and currently live in Florida. The guavas in Florida supermarkets are closer-tasting to plastic than the guavas I’ve had in the Caribbean.
I have a 6 foot by 6 foot patch of rhubarb in Wisconsin that’s completely gone to seed because I don’t have enough freezer space to keep any more of it. It makes a great simple syrup for cocktails and of course classics like crumble and pie.
Guavas
I just got into guava recently. I live in Jersey and my local ShopRite started stocking clamshells with six guavas or so, ranging in size from a goofball to something larger than a goofball but smaller than a baseball. Maybe like billiards ball sized. I’d never eaten them before like a month ago, and so the seeds threw me T first, but I’ve got the technique down now and shit, when they’re ripened, nice and soft, they are fantastic. I worry about the day when I get to ShopRite and the guavas are no longer.
How bigs a goofball? The ones at work are always huge.
They’re the size of my kids, since they’re generally the target if my references to goofballs.
And I guess my phone thought changing golfball to goofball was what I needed. Maybe I should read a little better what I write. Maybe next time.
Literally about to go to whole foods to buy guavas because you reminded me of the taste 😭🤤 You should cut them and season them with salt and chili powder, they taste fantastic that way.
I’ve got a tree in my yard that pumps out hundreds a few times a year. I have to give them away. SoCal
We have guava in the stores here in Florida but I’ve seen rhubarb twice in half a century.
Funny, I’m in NJ, and within the past month I’ve seen guava and rhubarb for the first time ever on the shelves. Haven’t gotten rhubarb yet, I really don’t know anything about it.
Don’t. It’s evil. Even though you might like it, it’s not worth the risk.
I’ve seen rhubarb in the Midwest fwiw, just last week
I think it grows in colder places and isn’t popular enough to get imported here, I can get so many fruits that are exotic elsewhere, but apples and potatoes are expensive here, and rhubarb I just never see.
I’m biased towards tropical fruits so I think you have the better end of the deal. I actually thought rhubarb was a herb of some kind, learned that it was a fruit after your comment
It’s a fruit?! I thought you used the stalk, which looks somewhat like celery in shape. /a Midwesterner who has eaten rhubarb pies made/grown by a great aunt
Botanically it isn’t a fruit but it is a culinary fruit because of how it is used.
I was born, raised, and currently live in Florida. The guavas in Florida supermarkets are closer-tasting to plastic than the guavas I’ve had in the Caribbean.
Yeah I have only used them sort of unripe, for compote with so much sugar. But they do grow here.
I have a 6 foot by 6 foot patch of rhubarb in Wisconsin that’s completely gone to seed because I don’t have enough freezer space to keep any more of it. It makes a great simple syrup for cocktails and of course classics like crumble and pie.