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Mexican Punch Ponche

Many of Mexico's holiday dishes are inspired combinations of seasonally available ingredients. Just as the chiles en nogada prepared for Independence Day celebrations combine the best of the late summer harvest, ponche navideño, the traditional Christmas punch, uses the fruit of late fall. Various combinations of apples, pears, tamarind, and tejocote (hawthorne fruit) come together in a drink flavored with sugar cane and cinnamon, and made irresistibly fragrant by the presence of guavas. Unlike some of the other fruit in ponche navideño, guava is available more than once a year, but it is during the Christmas season that its heady aroma announces its presence throughout the market. When we lived in Oaxaca, we had a guava tree that bloomed and produced fruit a couple of times a year, emitting a sweet, sensual scent that our neighbor called "muy romantic" — and I would have to agree with her. The guava is the fruit of a tropical tree (Psidium guajava) that originated in an area extending from Southern Mexico through Central America. The small, prolific evergreen (the tree is called guayabo in Spanish, and its fruit guayaba) was brought from the New World to the East Indies by the Spanish and Portuguese explorers, and later to the U.S. states of Florida and Hawaii. The small, round or oval fruit, about 2 to 3 inches in diameter, has a yellow to pinkish-yellow skin and pulp ranging in color from yellow to pink to nearly red. Guavas are grown in several states in Mexico, notably Michoacan, which has become the country's leading producer, overtaking Aguascalientes with its annual December Guava Fair in Calvillo. Demand for guava both nationally and internationally has grown in recent years, and Mexico is now second only to India in worldwide guava production. Although guavas, including their edible seeds, can be eaten out of hand, they are usually preferred seeded. In Mexico, the seeds are often scooped from the center, leaving the guava shells, or casco de guayaba, to be stewed and served as a dessert. Guavas are cooked whole in ponche navideño, although in licuados and aguas, the seeds are either scooped or strained out. Guavas are found in countless forms in Mexican cuisine, including drinks, fruit ices, flan and other desserts, jams and jellies, candy, fruit paste, and in savory dishes with pork and chicken. They are also processed and canned, both whole and as nectar and baby food. Indigenous Mexican medicine has long used guava in the treatment of diarrhea and dysentery. The Tesoro de Herbolaria Casera recommends boiling guava leaves to make a decoction that should be taken throughout the day until the illness passes. This is because guava contains astringents that are alkaline and have antibiotic and disinfectant properties that suppress microbial growth. Other health benefits of guava include high fiber content, as well as an abundance of potassium, carotenoids, folate, copper and manganese. It is also high in vitamins A and C, with five times the vitamin C as oranges, as well as a range of B vitamins. It is used in weight management and to lower cholesterol and blood pressure. Because they ripen quickly, guavas are usually picked while slightly green, and are often still firm when they arrive at the market. Look for fruit that is free of soft spots. Guavas ripen at normal room temperature, and should be either used or refrigerated when they give to light pressure. If refrigerating, use them within two days. Guavas can be frozen by slicing or cutting them in half and scooping out the seeds, and covering them with a light simple syrup. Frozen this way, they will last up to a year. I have seen guavas in U.S. markets that have been packed and frozen whole, for use in ponche navideño, as well as Goya brand frozen guava pulp. Due to increased interest in ethnic foods, canned guavas are widely available north of the border, as are guava nectar, jelly and jam. No matter where you live, add a taste of the tropics to your holiday menus with any of these guava recipes. If fresh or frozen guavas are unavailable, try substituting canned guava or using a little guava nectar, always checking labels for added sugar and adjusting amounts according to taste.

Crema de Guayaba

Licor de Guayaba

Quince liquor l

http://youtu.be/ICYrED1OXP0

Mermelada de Guayaba / Guava Marmalade

CALVILLO AGUASCALIENTES MEXICO

World Capital of the Guava Calvillo, best known as “The world capital of the Guava”, is one of the richest and prosperous towns of Aguascalientes state. Located on the southwest part of the state, it borders the states of Jalisco and Zacatecas. Calvillo is well known for its great candy and liquors based on Guavas. Its soil is of a sedimentary origin, with a thickness of more than one yard and has excellent drainage and porosity, plus good permeability and a high organic content. For all of the above reasons, such soil is apt for the growing of fruits and vegetables. The Guava is the fruit that grows best in this land, therefore it has been produced here for a long time for the benefit of all of us.

Queen of Vitamin C

Queen of the Vitamin ‘C’ Guava stands out in its content of Vitamin C. It contains about 7 times more than orange. Among its benefits, Vitamin C helps in the creation of collagen, red blood cells, helps maintain strong bones and teeth, assists with the absorption of iron from food into the bloodstream and is key in fighting infections. The major component of the Guava is water, it has a low caloric value thanks to its low levels of carbohydrates and even lower levels of protein and fat. Moreover, Guava contains pro-vitamin A or beta-carotene that, as needed, is converted in our organism into vitamin A. Such a vitamin is essential for healthy eye sight, skin, hair, mucous membranes and bones, and to maintain a properly functioning immune system. Both vitamins also fulfill an antioxidant function. Its fiber contribution is high, reason why it has a soft laxative effect and prevents or reduces the risks of certain alterations and illnesses.

guavas

Guavas (singular Guava, English pronunciation: /ˈgwɑː.və/[2]) are plants in the Myrtle family (Myrtaceae) genus Psidium (meaning "pomegranate" in Latin),[3] which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America. Guavas are now cultivated and naturalized throughout the tropics and subtropics in Africa, South Asia, Southeast Asia, the Caribbean, subtropical regions of North America, New Zealand and Australia. barbecues. A full size guava tree in Oaxaca, Mexico [edit] Fruit Guavas in Larkana, Pakistan Guava fruit, usually 4 to 12 centimetres (1.6 to 4.7 in) long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species. [edit] Range Guavas are cultivated in many tropical and subtropical countries. Several species are grown commercially; apple guava and its cultivars are those most commonly traded internationally. Psidium guajava 1-year seedling Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than 25 °F (−4 °C) for short periods of time, but younger plants will likely freeze to the ground.[4] Strawberry guava, 1 year old seedling Guavas are also of interest to home growers in temperate areas. They are one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guavas can bear fruit as soon as two years, or as long as eight years. [edit] Culinary uses In Hawaii, guava is eaten with soy sauce and vinegar. Occasionally, a pinch of sugar and black pepper are added to the mixture. The fruit is diced and dipped into the sauce. In Mexico, the guava agua fresca beverage is popular. The entire fruit is a key ingredient in punch, and the juice is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped in Chamoy. Pulque de Guava is a popular blend of the native alcoholic beverage. In many countries, guava is eaten raw, typically cut into quarters with a pinch of salt and pepper, cayenne powder or masala. It is known as the winter national fruit of Pakistan. In the Philippines, ripe guava is used in cooking sinigang. Guava is a popular snack in Taiwan, sold on many street corners and night markets during hot weather. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is popular in many countries. The fruit is also often prepared in fruit salads. Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and also for juices and aguas frescas or may be used in a marmalade jam on toast. Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize acidity. A drink may be made from an infusion of guava fruits and leaves which in Brazil is called chá-de-goiabeira, i.e. "tea" of guava tree leaves, considered medicinal. Ripe apple guavas for sale in Bangalore, India [edit] Nutritional value Guavas are rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common guava (P. guajava) fruit contains about four times the amount of vitamin C as an orange.[5] However, nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum) has about 25% of the amount found in more common varieties, its total vitamin C content in one serving (90 mg) still provides 100% of the Dietary Reference Intake for adult males.[6] 'Thai maroon' guavas, a red apple guava cultivar, rich in carotenoids and polyphenols Guavas contain both carotenoids and polyphenols like (+)-gallocatechin,[7] guaijaverin, leucocyanidin and amritoside[8]–the major classes of antioxidant pigments – giving them relatively high potential antioxidant value among plant foods.[9] As these pigments produce the fruit skin and flesh color, guavas that are red-orange have more pigment content as polyphenol, carotenoid and pro-vitamin A, retinoid sources than yellow-green ones.[10]

Guava fruit nutrition facts Guava is another tropical fruit rich in nutrition. With its unique flavor, taste, and health-promoting qualities, the fruit easily fits in the new functional foods category, often called “super fruits.” It is an evergreen, tropical shrub or low-growing small tree probably originated in Middle Americas. Guavas actually thrive in both humid and dry climates and can tolerate brief periods of cold spells, but can survive only a few degrees of frost. Adaptability makes it a favorite commercial crop in some tropical areas. Botanically, this wonderful fruit belongs within the family of Myrtaceae of the genus: Psidium. Scientific name: Psidium guajava.

Guayags

Guayags Somos Una empresa de Calvillo Aguascalientes México, Dedicada a hacer dulces de Guayaba, Membrillo, rollos, rollos rellenos con cajeta y nuez, rollos rellenos con cajeta y coco

Ates Dulces, Enchilados, conservas como mermelada de guayaba, jalea de guayaba, Guayabas en almíbar chile manzano
Ponche navideño
Caña de azúcar en almíbar tejocote en almíbar Nanche en almíbar



Congelados:
en los congelados tenemos Guayaba congelada tejocote congelado ponche congelado caña de azúcar congelada.
Chiles rellenos, rajas asadas, nopales asados.

Informes en Estados Unidos en
La Aldea Distributors Inc
Teléfono 1 210 2323919
elzarape@guayags.com