Posts Tagged 'tropical fruit'

It’s guava season

Guava (Guayaba in Spanish)guavas

– is a delightfully fragrant fruit, revered and hated throughout the world. I love its smell and taste so much I can’t imagine hating it, though I know some folks don’t like their smell.

Here in South Florida, commercial plantings are typically of big-fruited Asian varieties, harvested and eaten green. At this stage, they are crunchy like an apple, without much aroma, and often eaten with salt and a sprinkle of hot pepper – much like a green mango. However, there are many other varieties, and a few growers grow them for ripe eating. There are some closely-guarded groves with old-fashioned types, considered to have the most flavor. Many years ago, guavas escaped into the wild – thus they are classified as invasive and not recommended for planting here. Not that there’s much wild left here…

Wild guavas exhibit a lot of variability. They could be small or large-fruited, oval, round or even pear-shaped, with creamy white, yellow, orange, pink or red interior, and they vary from subacid to sweet in flavor.

No matter what kind of guava you grow, though, in South Florida we have a terrible problem with fruit flies. Often, by the time the fruit ripens, they are completely infested with squirming larva that hatch in the center pulp and eat their way out.Ripening is what triggers the hatching.  Many growers spray pesticides, and also bag the fruit in a cloth or plastic bag to prevent the fly from laying eggs in the fruit. When you see a field full of “bag trees” – think guavas!

Guavas can produce multiple crops throughout the year, with a heavy crop in late summer and often a light crop around December. It’s guava season now, and it’s time to take advantage of the bounty.

What to make with the windfall? First, harvest them just before they start to turn soft and yellow. This will minimize the hatching and development of fruit fly larva inside the fruit. The eggs will still be there, and maybe some young ‘uns, but as I like to say, “it’s 33% protein”. When harvested early, they’re confined to the seedy pulp, which can still be processed to make jam, guava butter, juice, and other delicious things. Why can you do this? because the seeds are so hard you’ll end up straining the seeds out, along with the buggies, leaving delicious pulp. But if you’re a die-hard vegan, stay away, because there will always be some tiny eggs slipping through and even some tiny larva, all completely harmless. Squeamish? get over it, and you’ll enjoy much deliciousness.

My favorite way to deal with guavas is to make “Cascos de Guayaba” with the shells, and guava butter with the pulp. They’re both very easy to make. Sometimes I get inspired and make guava leather with the pulp (heavenly, with some cinnamon and hot pepper). You can also make juice with the strained pulp.

Cascos de Guayaba  aka Guava Shells guava-shells

(and bonus pulp for other recipes)

  • Wash a bunch of guavas (as many as you’d like to use).
  • Remove any left-over sepals sticking out from the end of the fruit and lightly trim off the rough end.
  • Cut each guava in half. Using a spoon, remove the inside seedy pulp, taking care not to dig into the shells. (Set the seedy pulp aside for guava marmalade, guava butter, or even juice.)
  • In a deep saucepan, bring water and sugar to a boil. The amount of sugar you use depends on how sweet and thick you want the end result. You can make a light syrup or a heavy syrup, to taste. Add a stick of cinnamon, and (optional) 3 or 4 pieces of star anise. Also optional: the juice of 1 lemon or lime, and a very small pinch of salt.
  • When the syrup is boiling, cook the guava shells in batches. Don’t overfilll the pan, so you don’t damage the shells as they cook. The longer they cook, the softer and darker they will get. Again, this is to taste, so play until you like the results.
  • Carefully remove the cooked shells from the boiling syrup and put them in a bowl or a jar. Repeat, until you’ve finished cooking all the guavas. Pour the syrup over the cooked shells, and cool.
  • Serve chilled, with a dollop of cream cheese (the traditional Cuban way), drizzled with some of the syrup. Save the extra syrup to use on pancakes or angel-food cake, or use as a deliciously-flavored sweetener.

What to do with the seedy pulp you saved?

If you have a macerating juicer (the kind with an Archimedean screw (it looks like a long corkscrew), it works great to separate the pulp from the seeds before cooking. Dump the seeds – they are really hard, and do NOT soften in cooking. If you don’t have one of these handy devices, don’t despair.
  • Cook the pulp (with or without the seeds) in enough water to encourage the pulp to separate from the seeds. If making guava butter or leather, don’t add a ton of water, or you’ll be stirring it for hours while all that extra water evaporates.
  • When it’s sufficiently soft, strain the seeds out and save the pulp. I like to extract every last scrap of pulp, so I will often pour a bit of water through the strainer and scrape the strainer to get more of the goodies. Be careful, though – too much scraping and you might push some seeds through.
  • Sweeten to taste (you need less than you think, because as the water evaporates it will concentrate the sweetening power). If you feel the need, look up an apple butter or a jam recipe to get an idea of amount of sugar to use per cup of pulp. I always cut it to half of what the recipes say, but that’s me – I don’t like super sickly sweet jams.
  • Add a bit of lime juice (optional). If have a lot of syrup left over from the guava shells, you can use it in place of some of the water and sugar.
  • You don’t need pectin with guava, as they have their own.
  • Cook slowly, stirring often to prevent sticking and burning. Start with a medium heat, then lower the temperature as it thickens, so it doesn’t burp in your face.
  • For apple butter, you need it thick enough that it will spread on a slice of toast without being runny. You can keep going, and make jam or marmalade. In that case, use a thermometer, or use the “sheet test” – scoop up a spoonful and slowly let it drip off the side of the spoon. If it comes off in a curtain or a sheet instead of pouring off in drips, it’s ready. Pour it into a jar, cap, let cool and refrigerate. If you want to keep it shelf-stable, then run it in a canner (canner).

Fruit leather

If you want to make fruit leather, you’ll need a dehydrator, with silicone trays or sheets. Cook it to the butter stage, then spread it out on the trays – not too thick, as it will run off the edges. Dehydrate at 115 – 130, rotating trays if necessary, until it’s leathery. Roll them off the sheets, cut the rolls into 2″ sections and wrap indivirually in wax paper. Store in a ziploc bag. To prevent spoilage due to our high humidity, I like to keep my dried fruit in the refrigerator. It lasts indefinitely that way.


For guava juice or nectar, it’s best to have a macerating juicer, so you don’t have to deal with the seeds. You can also use a blender, adding water first. Pulse a few times. Don’t blend too long, or you will break up the seeds into tiny shards that will make your juice “sandy”. Strain the liquid, using a wooden spoon to stir the glob inside the strainer. Pour more water into the strainer to help extract more of the pulp from the seeds. Repeat a few times. Throw out the seeds.
Add more water to the pulp and sugar to taste, or sweeten with some of the syrup from the guava shells you made earlier. Chill and drink. Stir before serving.

Amble to the RAMBLE!

Visit our booth at Fairchild’s 70th annual Ramble. We’ll have our full farmers market display BHF's market boothwith plenty of goodies, such as dandelion, callaloo, arugula, and assorted other greens, salad mix, first harvest local green beans!, head lettuces, squash & zucs & cukes, turnips, bok choy, cherry tomatoes, fennel and assorted herbs, betel leaf and hoja santa, avocados, carambolas, jakfruit, passionfruit, sugarcane and persimmons. Everything is certified organic or pesticide-free, AND locally-grown!

We’ll also have our awesome Antidema Butter, Guava Shells, our Fruits of Summer dried tropical fruit mix, and assorted other goodies.

So, come on out – we won’t be at Pinecrest on Sunday, only at RAMBLE!

Fairchild Tropical Botanic Garden

We’ll be at the 70th Fairchild Tropical Botanic Garden Ramble festival this weekend! Come enjoy arts, music, food, shopping, amazing scenery, cooking demos, kids activities, and shop for your organic goodies all in one place.

Fill up on fresh, local, organic veggies, herbs and fruits, our own guava shells (yum), (dried)Fruits of Summer, and, doing a test run, brine pickles & ferments. Pick up some starter plants too (some tomatoes, some veggies, some flowers)-all certified organic! And we’ll have items you’ll see used in some of the demos – allspice and roselle (Jamaican sorrel)

We’ll hold your purchases for you until you’re ready to go home. And, we’re proud to announce that we now take credit & debit (MC,Visa,Discover), and EBT/SNAP benefits! Of course, we do love cash!

Look for our booth in the GreenMarket area. See you there!

PS: If you’re not a Fairchild member, you may think admission is too expensive. It’s worth springing for it, since, once you’re a member, you get in free to ALL their events for an entire year (except for the moonlight tours)

Cornucopia Institute posts Miami Herald article- Bee Heaven owner: Organic farming is good for the foodie — and the land


via Bee Heaven Owner: Organic farming is good for the foodie — and the land.

RESULTS ARE IN: 4th of July – Ice Cream & Pie!

On Sunday we had approximately 75 folks who shared their 4th of July with us at Bee Heaven Farm. We got to sample ice creams and sorbets from 3 of our local ice cream producers  – ranging from commercial ice cream, to a custom small-batch goat’s milk ice cream, to a ‘homemade’ producer. Common to all is that they’re all Redland farmers, and they all use local ingredients (Redland-grown fruit) for their creations. However, they differ significantly in their techniques and their added ‘touches’, and it was great fun to sample and compare/contrast them.

Here’s the flavors we sampled.

Ratings and comment cards

from Gaby’s Farm:

  •  Mamey Sapote Dearest 
  •  Luscious Lychee Sorbet 
  •  Me Gusta Guava 
  •  Crème de Canistel

from Hani’s Mediterranean Organics, goat’s milk:

  • Dreamy Mamey
  • Spicy Limey
  • Richie Litchi 

and from Robert at Possum Trot Tropical Fruit Nursery: 

  • Lychee Ice Cream
  • Ceylon Peach Ice Cream
  • White Sapote Sorbet  

Flavors were rated on a scale from 1 to 10, wtih 1=bad, 4=mediocre, 7=good, 10=oustanding.  I added the points awarded to each flavor, and divided by the number of votes for that flavor.  Not everyone voted for everything, presumably because they didn’t taste those flavors.

The most popular and consistently liked ice cream was -Read more

4th of July – Ice Cream and Pie!

Welcome Summer with a cool treat – discover exciting tropical flavors – vote for your favorites – results will be posted here! 

  Family Fun!

 Featuring local Redland ice cream specialists
Gabrielle Berrier, Gaby’s Farm
Hani Khouri, Hani’s Mediterranean Organics
Robert Barnum, Possum Trot
When: Sunday, July 4th 11:30 am – 2:30 pm
Where: Bee Heaven Farm

Sample ice cream and sorbet creations and tropical fruit pies from Redland farm producers. Vote for your favorite flavors during our ‘fun tasting’.            

Stroll around the farm during this informal gathering. The kids (and adults, too) can check out the chickens, see how the avocados are growing, how the planting areas rest with the summer cover crops, and enjoy the birds, the bees and the butterflies. Afterwards, want to take your favorite flavors home? Bring cash and a cooler, with (preferably) dry ice, to keep your ice cream frozen solid.   

   Get Tickets Now!                                    
Adult (10+): $10 
Child (4-9):   $5
Child (0-3):   free 
Attendance limited * Advance purchase required by July 1 Tickets are available until Saturday evening-get yours now!
Sponsored by

Redland Organics at The Ramble

Margie mentioned in a previous post that we just had an insane weekend due to too many things happening at once and too many things breaking down at the same time. This post is about the upside of this weekend. After all the hassle and stress of organizing and packing tons of produce for both the CSA and The Ramble at Fairchild we had a really good time and great weather at the event. The turnout was awesome as usual and we were flattered to be busy answering questions and making sales the whole time. We didn’t sell as many heirloom starts as we had hoped and we believe it’s because most local gardeners came to the Kitchen Garden event at Fairchild last month, where we sold out of almost everything the first day. The Ramble was less about gardening and more about fun, learning and eating. All day at our booth people where asking questions (“What is Roselle?’, “What is a smoked egg?”, “Which tomato do you recommend for South Florida?”) and every time I took a walk and stopped in at a different booth I could hear people asking questions about the bread, the hot sauce, the honey, the falafel, the herbs, the flowers, etc.

We had about 40 varieties of Heirloom tomato starts; everything from cherry to paste to beefsteak. My favorite cherry is Sungold which has a small, orange, super sweet fruit. My favorite medium tomato is Cherokee Purple which has dark outside and deep watermelon pink inside. My favorite paste tomato is Blue Beech which I grew in New York this summer and I’m curious to see how it will do here this winter.

We had a beautiful assortment of tropical fruit! This is one subject that distinguishes markets in South Florida from the rest of the country. The variety of tropical fruit we have here is a true luxury and most of us either take it for granted or live our lives oblivious to it, shopping for pears and apples week after week. I was one of those people a few years ago until I got involved with the local food system. I remember what it was like to not know that just a few miles away there were dozens of delicious fruit ripening on trees and shrubs and vines.

At Ramble, one of the more popular items was the sugar cane. We also had Black Sapote, Canistel, Carambola, Passionfruit, Papaya, Charichuela, Cas Guava and Sour Orange.

Another very popular item was our smoked eggs. Everyone that noticed them at least asked about them if not tried them, and if they tried them they came back for more. I think these eggs are so beautiful, they remind me of the Japanese style of raku ceramics. The smoking process creates chocolate brown swirls on the perfectly smooth surface of the eggs. The taste is a whole other thing; eating one of these eggs is a good old smoky experience, with the reminiscence of bacon, wood and salt.

Our vegetables were pretty amazing too. Most of them were harvested at Worden Farm in Punta Gorda; they are one of the partner farms in Redland Organics which provides produce for our CSA as well as our farmer’s market in Pinecrest. By the way, if you hadn’t heard, the Pinecrest market is moving location this year for the first time. It will not be in the parking lot of Gardner’s market anymore; instead it will be in the parking lot of Pinecrest Gardens, where the old Parrot Jungle used to be.

I’d like to finish this post with a THANK YOU to everyone that came to see us because without you we wouldn’t be able to do what we do. We love to see the familiar faces that come every time to participate in the local food system which is growing stronger by the day.


Happy Thanksgiving!


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July 2022

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