Guava

Guava  © Denise Etienne

I consider the Guava fruit to be a powerhouse of nutrients. It is low in calorie and rich in dietary fiber, protein, potassium, vitamins A & C (it is know to contain over four times the amount of vitamin C than an orange) and lots more.

There are several species of Guavas. Usually they are green in color, but as they ripen they turn yellow.

The Guava has many health benefits including; helps with coughs and colds, helps to reduce blood pressure, the juice of the leaves cures tooth aches and swollen gums, helps with diarrhea and the list goes on.

© Denise Etienne

Naturalist Notes: Cashews

 Another fruit that’s also in season is the Cashew, but which part is really the fruit? Is it the soft fleshy pear-shaped part (which can be red, yellow, or orange) or the nut hanging on underside that looks like a comma? While the soft fleshy part which is sometimes known as the Cashew apple is eaten, the true fruit really is the nut on the underside.

The nuts are dried and then roasted, during this process it releases a dangerous toxin called Urushiol which is also found in Poison Ivy. So you need to be extremely careful when roasting these nuts because it can cause serious irritations. Afterwards they are cracked open and there you have the tasty Cashew seeds.

© Denise Etienne

Naturalist Notes: Mangoes

To all you Mango lovers out there, they are finally ripening!

Mangoes are originally from India. They belong to the Anacardiaceae family which also includes Cashew and Poison Ivy. There are many different varieties of Mangoes, just to name a few; Starch, Julie, Doduce, Graham, Calabash, Long, Rose, John, Vere, Turpentine, Buxton Spice and many more... If you think of any others feel free to add to the list!

© Denise Etienne