Here’s a complete guide to buying, eating, storing, and cooking with guava.
Its profile and popularity has continued to grow alongside that of its complementary Latin cuisine.
But whatisthis fruit whose flavor has become more and more common on menus?
Credit:BHG / Michelle Parkin
What does it look like?
What Is Guava?
Archaeological sites in Peru have unlocked signs of guava cultivation as far back as 2500 BCE.
Credit:BHG / Michelle Parkin
Guava is nutrient-densepacked with vitamin C, vitamin A, folate, potassium, magnesium, and dietary fiber.
It can help boost your immune system, and improve your overall health.
What Does Guava Taste Like?
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Guava is fruity and sweet, with a subtle tartness based on the ripeness of the fruit.
How Many Types of Guava Are There?
Today, there are over 30varieties of guava grownacross tropical climates, categorized into either white or red guava.
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Generally, they are shaped like a plump, round pear or avocado.
Their skins can range from creamy hues to rosy reds.
Pink guavas are actually on the other side of the spectrum due to their higher water content.
Credit: Carson Downing
The advantage to red guava, other than their pretty color, is that there are fewer seeds.
All are delicious and generally sweet, which leaves choosing a variety up to aesthetic or program.
They’re all considerably sweeter than passionfruit, which guava is often confused with.
Your first cue at the produce bin?
The greener the guava, the less ripe it is, Terraza says.
Look for one that leans more toward greenish yellow or yellow if you want optimum ripeness.
It might even have a little pink mixed in, too.
But if you prefer them as sweet as possible, confirm they are soft.
For this fruit, good give is an indicator of ripeness, not necessarily spoilage.
A musky, sweet scent should emanate from ripe guava.
Avoid any that smell of vinegar or decay.
How to Eat Guava
Other than the stem, the entire fruit is edible.
Bite into it like you would a pear.
Or, simply cut it into slices and snack on guava that way.
Those seeds that are sprinkled throughout the flesh can be eaten.
It also makes an amazing tea.
In fact, guava tea has been proven to be as beneficial as it is delicious.
However, the fruit is sugary, making it a fantastic juice.
Gomez raves, Guava juice is one of my favorites!
Its also amazing for cocktails, he says.
Gomez also likes to get more inventive by using guava for jams, sauces, and desserts.
A common use of guava in baked goods is as anempanada, which is often balanced with cream cheese.
For snacking, dried guava may satisfy that craving as well as its fresh version might.
Otherwise, place it in the refrigerator, preferably in the crisper drawer, to slow down its ripening.
Terraza advises, Slice it into four or six sections as you would an apple.
And because it lacks a core, you neednt be afraid to go right down the middle.
you’re able to also store it as a puree instead.
However, Gomezs favorite way is still to make guava into an easy jam.
That way, it lasts longer without ever being frozen.
It wont take longroughly a week at room temperature.
Storing an unripene guava in the refrigerator will extend the process by an extra week or two.
The ethylene emitted by those fruits will encourage the guava to mature.
