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By Beverly Cox and Martin Jacobs
Published 2006
A green, oval fruit with sweet red, pink, or white flesh and small edible seeds. When ripe, it is soft to the touch. It is eaten out of hand, poached in sugar syrup, used for jellies, preserves, and marmalade, and also made into membrillo, a hardened paste that is sold in thirteen-, sixteen-, and eighteen-ounce loaves. Guava paste is used in desserts or served with crackers and Cuban queso blanco (similar to farmer’s cheese) or cream cheese.
© 2006 All rights reserved. Published by Abrams Books.