for this old country boy to try learn something about Thai cooking I guess
'cause this Santa dude on the Left Coast sent a bunch of ingredients and
recipes my way.
Still haven't identified the green smooth skin fruit

thanks again

Buzz




http://www.youtube.com/watch?v=K7ht0a2-OnA

"Buzz1" wrote:
for this old country boy to try learn something about Thai cooking I
guess 'cause this Santa dude on the Left Coast sent a bunch of
ingredients and recipes my way.
Still haven't identified the green smooth skin fruit

Looks like guava to me!

Guava (from Spanish Guayaba; Goiaba in Portuguese) is a genus of about 100
species of tropical shrubs and small trees in the myrtle family Myrtaceae,
native to the Caribbean, Central America and northern South America. The
leaves are opposite, simple, elliptic to ovate, 5-15 cm long. The flowers
are white, with five petals and numerous stamens.

The fruit is edible, round to pear-shaped, from 3-10 cm in diameter (to 12
cm in some selected cultivars). It has a thin delicate rind, pale green to
yellow at maturity in some species, pink to red in others, a creamy white
or orange-salmon flesh with many small hard seeds, and a strong,
characteristic aroma. It is rich in vitamins A, B, and C.

Cultivation and uses

Guavas are cultivated in many tropical countries for their edible fruits.
Several species are grown commercially; those listed below are the most
important. The fruit is commonly eaten whole, but is often prepared in a
variety of ways as a dessert. In Asia, raw guava is often dipped in salt or
prune powder. Boiled guava is also extensively used to make candies,
preserves, jellies, jams, marmalades (goiabada), and juices. In Asia, a tea
is made from guava fruits and leaves. In Egypt, guava juice is popular.

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