compounds) Their flesh contains hundreds of small seeds and many gritty stone cells, so guavas are most often used to make purees, juices, syrups, and preserves The Spanish colonizers exploited their high pectin content to make a New World version of quince paste Guavas are remarkable for a vitamin C content that can reach 1 gram per 100 grams, with much of it concentrated near and in the thin, fragile peel The so-called pineapple guava, or feijoa, comes from the shrub Feijoa sellowiana, also a South American member of the myrtle family It shares a similar size and structure and some flavor elements with guava, but its strong aroma is distinctive and less complex, dominated by a particular group of esters (from benzoic acid) It too is usually pulped and strained for use in liquid preparations Breadfruit and Jackfruit Breadfruit and jackfruit are fruits of two species of the Asian genus Artocarpus, a relative of the mulberry and fig, and resemble each other in structure They’re very large assemblies of fused ovaries and their seeds; breadfruits may reach 9 lb/4 kg, and jackfruits 10 times that weight Jackfruit, a native of India, has a conventional composition for a fruit — mostly water, with 8% sugar and 4% starch — and develops a strong, complex aroma with musky, berry, pineapple, and caramel notes It’s eaten raw and in ice creams, as well as dried, preserved, and pickled Breadfruit, whose origins in the Pacific islands remain unclear, gets its name from its very high starch content, as much as 65% by weight (with 18% sugar and just 10% water) when mature but unripe, and when cooked into a dry, absorbent mass It’s a staple food in the South Pacific and in the Caribbean, where it was taken by Captain Bligh of the notorious Bounty mutiny It may be boiled, roasted, fried, or fermented into a sour paste, then dried and ground into flour  ...genus Artocarpus, a relative of the mulberry and fig, and resemble each other in structure They’re very large assemblies of fused ovaries and their seeds; breadfruits may reach 9 lb/4 kg, and jackfruits 10 times that weight... Jackfruit, a native of India, has a conventional composition for a fruit — mostly water, with 8% sugar and 4% starch — and develops a strong, complex aroma with musky, berry, pineapple, and caramel notes... from its very high starch content, as much as 65% by weight (with 18% sugar and just 10% water) when mature but unripe, and when cooked into a dry, absorbent mass It’s a staple food in the South Pacific and in the Caribbean, where