Strawberry Guava Juice

Oldies But Goodies, Volume I. Kamehameha Schools Alumni Association, Nā Pua Mae‘ole o Kamehameha Chapter. 1983.

INGREDIENTS:

5 pounds strawberry guavas
Water to cover fruit

DIRECTIONS:

Choose firm-ripe fruit. 
Wash, remove blossom ends and blemishes. 
Slice, and place in a large kettle with enough water to barely cover fruit. 
Boil until very soft (15 to 20 minutes). 
Pour into jelly bag and hang to drip. 
For clear juice, do not squeeze bag.

Use juice for jelly or punch. It may be canned, bottled, or frozen.

About the Fruit

The strawberry guava (psidium cattleianum) is commonly known in Hawai‘i as “waiawī.” The yellow variety is called “waiawī” and the red variety is called “waiawī ‘ula‘ula” meaning "red waiawī". This plant was introduced into the isles very early and became widely distributed and well-established.

Both are small round fruits 3/4–1/2 inch in diameter and are quite different from the common guava. The center of the fruit is filled with a very juicy pulp and numerous small hard seeds. The flavor resembles that of the strawberry.

The strawberry guava is sweeter and has a more delicate flavor than the common guava. It is delightful eaten fresh.

The strawberry guava makes a deep-red jelly. If a few are added to half-ripe common guava, a very attractive pink jelly is obtained. Strawberry guava marmalade and preserves are delicious but laborious to prepare because the fruit is small, and removing the seeds is tedious.