Guava
Varieties
There are many varieties of guavas. These can vary in size from that of a small egg on up to a medium apple. Some guavas are filled with inedible seeds, while others are seedless.
Preparation, Uses, & Tips
To be eaten raw, guavas need to be very ripe. To enjoy fresh guava, cut it into quarters, remove the seeds (if there are any), peel, and savor. Guavas make an unusual and delicious addition to fruit salads.
Guavas are a popular featured ingredient in jams, preserves, and sauces. These products, as well as canned whole guavas and guava juice are, available in many food markets.
Latin markets and some specialty gourmet stores sell guava paste. This is a combination of guava pulp, sugar, pectin, and citric acid that is cooked together slowly almost to a gel. It comes in individually wrapped bars that are firm enough to slice and can be served as a sweet snack or with cheese or ice cream for dessert.
Storing
Store green guavas at room temperature and ripe ones in the refrigerator’s vegetable drawer for up to four days. To finish ripening a guava, enclose it in a paper bag with a banana and leave it out at room temperature until the guava begins to soften; check and use it before the darker spots appear.
Nutrition Highlights
Guava (raw), 1 cup (165g)
- Calories: 84
- Protein: 1.35g
- Carbohydrates: 19.6g
- Total Fat: 0.9g
- Fiber: 8.9g
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