Sunshine in a Box

Share this post

By Heidi Lewis

Buzzzzz.
“Whoooooo is it?” answers a languorous voice.
“Sir, Brite Skies Incorporated at your service! We’re here to take measurements for the mammoth fake sun you ordered.”
“Ex-squeeze-me?”
“Sir, as it says on our website, it’s guaranteed to brighten your day.”
“Whoa, dude—I didn’t mean to click on that link.”
“Grey skies are gonna clear up, put on a happy face...” sings the salesman.
“Oh, wow—so sorry you came all this way, dude. But we got this stellar delivery of tropical guava in our FruitGuys TakeHome case, and we’re pretty happy kicking it on the patio.”
“You do sound cheery”
“Vitamin C, dude. Vitamin C hip-checks cortisol, the stress hormone. Plus tropical fruits taste so good, it reminds me of party-time on an exotic beach.”
“Sounds fun, sir.”
“Hey, wanna come up?”
“Yes, sir!”
“OK, but don’t call me ”sir,’ dude.”

Tropical fruits like guava seem to be optimally created to maximize the riches of the sun. Their glossy green leaves absorb the sun’s warmth and keep the plant warm on cool nights. Their blooms look like extraterrestrial insects or a pop diva’s headdress. They hardly need their mild perfume to get pollinators to call. Humans and animals alike adore guava’s tasty fruit. The typical guava variety is the Apple, or Common guava, which needs a tropical climate to thrive. Other guavas, like Feijoa (Pineapple) or Strawberry guavas, can grow in more temperate areas.

The skin of the guava is high in its principle nutrients of vitamins C and A, flavonoids, beta-carotene, lycopene, and lutein. The skin is edible, but may be too strong tasting for some. Of course guava can be juiced or blended. To capture its heavenly “take me away” aroma, guava is well-suited for cooking into jam or curd.

Preparation: Ripe guava should be somewhat firm but give gently under pressure. Wash right before use. May be eaten like an apple or peeled and sliced, but is favored by many in juice form or added to smoothies.

Storage: Ripen guava at room temperature. Use as soon as the flesh gives slightly, or store in the fridge for up to a week.

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent Food articles:

History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.