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Some of the best of my experience is made in the neighborhood of Santa Clara, but I have tried no Cuban jalea de guayaba that was not better than any I have had in the Far East or elsewhere. The guanabana is eaten in its natural state, but serves its best purpose as a flavor for ices or cooling drinks.
Some of them are prepared from native fruit flavors that are quite unknown here. The guanabana ice is particularly to be recommended. All such matters are quite individual, but a decoction called chocolate Espanol is also to be recommended. It is served hot, too thick to drink, and is to be taken with a spoon, to the accompaniment of cake. It is highly nourishing as well as palatable.
Here, too, are the mango, and many sorts of bananas, and the cabbage palm, another favorite resource of starving adventurers. With these there are other jungle denizens, the bamboo palm, the paperleaf palm, splendid specimens of the world-old cycad family, the guanabana, and a Tom Thumb palm, which, full grown, is no more than a handbreadth high.
The fruits peculiar to the torrid zone all grow in profusion and among them the native is fondest of the juicy mango, the guava, the aguacate or alligator pear, the anon or custard apple, the guanabana or soursop, the mamon or sweetsop, the mamey or marmalade fruit, the nispero or sapodilla and the tamarind.
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