SUPERFOOD HIGHWAY: Part 5

GUAVA

Guava is very common fruit seen in Asian countries. Even if you has yet to taste one of these mouth-watering treats, you have at least have seen or heard about it. What you might not know about them is that they are a real powerhouse of nutrients.






Health Benefits:


There are a few reasons why guava is healthy for you. First off, guava has a higher concentration of lycopene (an antioxidant that fights prostate cancer) than any other plant food. Higher than tomato, you ask? Yup. Higher than those too! It’s also rich in fibre with about 9 grams of fibre in every cup. Fibre has found to be beneficial in prevention of diabetes by slowing down the absorption of sugar in the body.


It lowers risk of cancer and diabetes. Guava contains a high vitamin C content which is known as one of the potent antioxidants which help protects cells from free radical damage. Guavas are very good sources of vitamin A, the nutrient best known for preserving and improving eyesight. How does it help your skin? Here is another reason to jump on the guava train.....


Guavas can help improve your skin texture due to the abundance of astringents in its fruits and in leaves. Your skin can benefit two ways from it. By eating the fruits, you can help tighten your muscles. You can also get its benefits by washing your skin with the decoction of its immature fruits and leaves to tone up and tighten the loosened skin.

As an added plus for your skin, guava is very rich in vitamin-A, B, C and potassium which are excellent anti oxidants and detoxifiers. Phew....that was a mouthful! Enjoy your guava!


Recipe Idea:

Guava Preserves


•       24 guavas, peeled
•       2 quarts water
•       4 cups white sugar
•       1 cup fresh orange juice
•       1 cup white sugar, or as needed
•       plantain leaves for wrapping (optional)


1.      Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, and then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.

2.      Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.

3.      Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.


Cheers to beauty-ful days!
Nina

The Urban Beauty Bar