I remember, as a child, going into "Netto lands" to pick guava. The trees were located in an area that had about seven very big guava trees clustered in an area that once had an 'old-time house'. During my childhood years no one lived there, but the trees they planted always had an abundance of fruit when the season came.
The guavas were harvested and taken home and washed and cut in halves for boiling. All of this was done outside, in the back yard, on three stones, firewood, and a big pot. I remember making jam, jelly, and guava cheese. As I recall, I boiled the guava (with everything inside them... Use your imagination), drained the liquid, and squeezed every bit of liquid from the guava with a piece of cloth made from cotton (those were credited as ouch, ouch, ouch experiences). The juice was then boiled with sugar and spices added for flavor. The jams and jellies were delicious, but I don't know why we called it 'cheese' but it was all guava and edible - that was all that mattered.
During that period of my youth in Trinidad we always had homemade bread and of course hops and 'belly full' from "Ragoo's" bakery. I remember my uncle joking about the owner of Ragoo's bakery and the spelling of the word bread. He spelled it 'bred' when told that he left out the letter 'a' he then spelled it 'breda'... Those were the 'good ole days' of hop-bread and ham, hops bread and cheese with a little salted butter and, of course, hops bread and guava jelly.
Guava Nutrition Update:
Did you know that "guavas are often marketed as "super-fruits", being rich in vitamins A and C with seeds that are rich in omega-3, omega-6 polyunsaturated fatty acids, and especially dietary fiber? A single Apple Guava (P. guajava) fruit contains over four times the amount of vitamin C as a single orange (over 200 mg per 100 g serving) and also has good levels of the dietary minerals, potassium, magnesium, and generally a broad, low-calorie profile of essential nutrients.