Story by Alejandro Gomez, Summer 2019
I’ve vicariously understood what life was like in Mexico through my immigrant parents. I’ve learned about the many remedies and fruits they used to savor. One of those fruits that my father talked highly of was Guayaba or Guava. When I was 8 and first traveled to Mexico, I got the chance to taste the fruit. I was astonished by the sweet taste and unique smell, and ever since, this fruit always stood out to me. This distinctive smell is difficult to describe because it is sweet but also a bit tart. That smell will always have connections to the Mexican markets in my head and that first sensory memory, walking in and seeing the amount of people that were selling this greenish ball, along with many other fruits that were rare in the US. For example, in one corner there were women selling nopales and in another corner there was a family selling limas, which are like lemons but sweet. To this day, when my father brings home Guayabas my mind wanders to those hot days in the markets. He often makes fresh juice out of the fruit that is so sweet, there is no need for additional sugar. My father learned from my grandmother that Guayaba leaves could be used to reduce the inflammation of gums, so he would not only use Guayaba as a refreshment, but also to treat toothaches whenever the pain arose on my little gums. My father was recently diagnosed with diabetes and we worried about his health. He believed that guayaba might be too sweet for him and that it would badly affect his body. After doing research, I discovered that Guayaba contains fibre contents that actually help stabilize blood glucose levels. This was great news because now my father and I can continue enjoying this little piece of Mexico, reminiscing those cherished memories of waking up early in the morning and heading to the nearest market to get the freshest fruits.