Guava is round or oval shaped. The skin is green or yellow, depending on the type. The skin is either tough, often with a bitter taste, or soft and sweet. The flesh can range from white to dark pink and contains small hard seeds. Guava has a sweet or sour taste which can be compared to a combination of pears and strawberries. Guava generally has a typical fragrance, similar to lemon rind but less sharp.
Copper, Fiber, Folate, Iron, Manganese, Potassium, Vitamin A and C.
Cut the fruit vertically into two halves. From here, scoop out the two white fleshy halves with a tablespoon. The skin can be eaten but tastes bitter. The fruit can also be cooked.
Guava can be eaten raw out-of-hand-for a snack, but it is usually sliced and seeded and used in salads. The fruit can also be used in pies, jams, jellies, sauces, juices and teas.
When to eat
Ripe guava have a aromatic aroma, and the fruit should give to slight pressure. When ripe, keep refrigerated and consume within a few days.
Did you know?
The name guava is derived from the Spanish word “guayabe” meaning guava tree. The amount of vitamin C in guava is 5 times higher than in a orange. Guava was the favorite food of the Aztecs and Incas.