2. Return the now seedless and skinless guava water to the stove top and stir in the sugar. Bring to a boil then reduce heat and let simmer for 30 minutes or until reduced by half. Let cool.

1. Fruit size comparable or even better than, that of seeded fruits: good colour, regular shape and complete jelly fill. 2. Taste as good as or better than seeded. 3.

Allahabad has been known for its guavas for ages, but one wasn’t really celebrating the fruit here, so we started to showcase varieties, exchange innovative guava recipes, the likes of amrood ...

The guava is considered one of the old Thai fruits, imported into the kingdom as it was during the reign of King Narai almost 300 years ago. It used to be very widespread and popular in Thailand ...

The area from Madeji to Moenjodaro, famous for best quality guava, produces Thadharami (pink in colour), Riyali, Sindhi, Seedless, Ramzani, Allahabadi, Indian, Benazir varieties of the fruit.

Guava or amrud is a Vitamin C-rich fruit with lots of antioxidants, potassium and fibre. Eating guava every day can be beneficial for your blood sugar levels, heart health, digestive system and ...

One guava makes up one of the 4-5 recommended servings of fruit per day. Like many fruits, guava has a significant amount of sugar in it, and it’s important to moderate your sugar intake.

Seedless sin - Fruits without seeds may be in fashion, but for tribal folk, seeds are fundamental for procreation and regeneration, write Uma Ram and K S Ram There was ...