tag:blogger.com,1999:blog-2239062544101975016.post4196954086943458625..comments2024-03-28T14:05:25.134-07:00Comments on Sacnoth's Scriptorium: I Eat a GuavaJohn D. Rateliffhttp://www.blogger.com/profile/12324926298336489295noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2239062544101975016.post-27590463483767386962016-09-09T17:56:13.753-07:002016-09-09T17:56:13.753-07:00Hi Anne
That would explain it. I was mildly surpri...Hi Anne<br />That would explain it. I was mildly surprised that it was yellow all the way through; from the guava preserves I'd had before, I'd assumed it would have a pinkish interior. So either these were a variant or needed to ripen more -- though they began to get soft and wrinkly before I ate them, thinking they'd go bad if I didn't.<br />--John R. John D. Rateliffhttps://www.blogger.com/profile/12324926298336489295noreply@blogger.comtag:blogger.com,1999:blog-2239062544101975016.post-90553524037782875902016-09-02T08:34:50.746-07:002016-09-02T08:34:50.746-07:00Neat! Guavas are rather hard to come by, and the o...Neat! Guavas are rather hard to come by, and the one's I've seen are usually ripe at all and it takes a week to get a nice pink flesh on the inside. I've never eaten a guava by itself. I had it in punch drinks with the juice or as a kind of garnish in a Filipino sour soup.Anne Trenthttps://www.blogger.com/profile/01212707737289457868noreply@blogger.com