Guavas are ready! This is my favorite time of summer as a self proclaimed foodie and a Florida Cracker when the Guavas are ready to be picked and made into cobblers and Guava Butter.
With all the rain we’ve had we have a bumper crop. We have a least three different types at our ranch :The big, thick skinned, red guavas,absolutely the best for making cobblers,the medium, thick skinned, pink guavas also good for cobblers, and the small ,thin skinned ,mild flavored, white guavas the we make guava butter from. Donning our rubber boots , grabbing buckets and our long handled orange picker we headed to the ranch. The Cracker cows that live at our ranch make the long handled picker a necessity because their love of guavas means that every ripe guavas within mouth distance is already eaten. Lucky for us this year there are plenty for both of us.
This is a year for celebration! Having been born here and lived here most of my life, I’ve seen the rise and fall of guavas. Growing up they were everywhere. We’d pick them to eat while we rode the horses along with Fox grapes. The idea of going to the Circle K for a snack didn’t exist. We just ate whatever was wild and drank from the ditches if we got thirsty.Sometimes we’d pick an orange and suck it after using our pocket knives to carve a hole in the middle. Life was simple and so sweet.
Then there were no guavas. Sprayed with chemicals and killed. It was impossible to find wild guavas and guava cobblers became a distant memory.Slowly, about five years ago, guavas began to appear again, here and there. They were like gold ;rare and almost impossible to find. Guavas have staged a comeback, strong and hearty as most wild things are. And this Florida Cracker is surely glad. Watch the Palm Beach Post Food Section for our recipe. The same one my family has been using for over a hundred years and come eat with us we might just have a Guava cobbler fresh from the oven.