Chilean Guava
By: Anonymous

About

Small, purple red fruit, usually not larger than a blueberry. The fruits have a nice, mildy spicy guava-like flavor.

Information
Other names: Uñi, Murtilla or Murta, Murtillo
Translations: Čīles gvajavi, Čilės gvajavos, Chilian Guava, Čileanski Guava, Chile ổi, Chilijskich Guava, Chileense Guava, चिली अमरूद, Goiaba chileno, Чилийского Гуава, Χιλής Γκουάβα, التشيلي جوافة, 칠레 구아바, Chilské guavový, Чилеански Гуава, Chilean bayabas, 智利番石榴, Xile Guayaba, Čilenski guava, Čílskej guavový, Guava cileno, צ 'ילה גויאבה, Chilenska Guava, Chili Jambu, チリグァバ, Chili Goyave, Chilenische Guave, Chilenske Guava, Chilenske Guava, Chile Guayaba, Чилійського Гуава, Chilen Guava, Чилийски гуава


Physical Description
This fruit is oval or pear-shaped and measures up to 4 inches in diameter. The guava has thin skin ranging in colors from white, yellow, red, or dark pink with a flesh that may be pale yellow to bright red.  it bears fragrant, purplish red, berry-like fruit. These are edible and are eaten raw or made into jams and preserves. The plentiful small, bell-shaped flowers are pink or white with prominent stamens, which are carried in the leaf axils.
Colors: Varies


Tasting Notes
Flavors: Sweet
Mouthfeel: Juciy
Substitutes: Guava, Pineapple


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Smooth skin, firm, no mushy spots.
Buying: Hard to find.  Try farmer's markets, health food stores and South American markets.
Procuring: The Chilean Guava can be grown as a low hedge (up to 4.5 m or 15 feet) or potted up in a nice tub as a feature plant. They are tolerant of some trimming. It has small, shiny, dark-green leaves which are tinged with red when young. They grow best in a cool climate and a moist soil and need plenty of water in the summer period, although once established, they will tolerate some dryness.



Preparation and Use
In Chile, Ugni fruits are made into a dessert with membrillo (quince paste) and are also used in jams, liqueurs, and eaten fresh.  Its leaves can be a substitute for tea and the seeds, if roasted, are a coffee substitute.

Cleaning: Clean with cool, pure water and dry.


Conserving and Storing
Green guavas should be ripened at room temperature and guavas that are already ripe can be stored in the refrigerator for several days. 


Social/Political
Indigenous to Chile and Bolivia.
History: The Chilean Guava was named after Juan Ignacio Molina (1737-1829). It has been known by botanists and gardeners since 1844.