92 / 156
92
others, such as Edam or American.
It is a hne combination. These prepa–
rat.ons of guava can be done at home,
but they very seldom are. There are
important factories that prepare them
well and inexpensively.
There are many qualities, of course.
One should be careful to ask for
crema
de guayaba,
which is lighter in color
and finer in texture than the cheaper
kind, being made from refined white
sugar and the pulp of the guava, whereas
the inferior kind is made with brown
sugar and the whole fruit, crushed–
probably skin and all. This is popularly
called
coraz6n de condenado
- (heart
of the damned) on account of its dark
color.
Guava paste or guava jelly and
Havana ciga s are the classical presents
brought to one's friends from Cuba.
They are always acceptable.
FRUITS IN SYRUP. (Frutas en almibar)
Most cuban fruits can be prepared
in syrup. A heavy syrup is made in
the proportion of one cup of water for
two of sugar which should boil until
thick; then the fruit (equal weight of