11 June 2012
Ahh, guavas! A perennial favorite, rich in Vitamin C and amazingly versatile. Next to the aratiles tree and its fruits, this would be among those trees that visitors get dewy-eyed about whenever they come to the farm. And with good reason! Guavas (Psidium guajava, bayabas) are becoming quite under-rated and getting harder to come by in stores, and there are friends who perpetually ask for some as it is no longer as ubiquitous as it used to be.
In my household, we prefer to cook our sinigang using guavas, which gives the broth a beautiful pink shade and an immensely-delicious and aromatic gustatory experience.