Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white to deep pink, with the seeds in the central pulp of variable number and hardness, again depending on species. In Asia, fresh raw guava is often dipped in preserved prune powder or salt. Because of the skin's high level of pectin, boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (goiabada), and also for juices and aguas frescas.
Guava is a round or oval shaped usually 4 to 12 cm long. Guava pulp is sweet and off-white or deep pink with midline seeds of variable number and hardness. Guava has a fragrance similar to lemon rind, but less sharp.
The guava is a good source of several vitamins and minerals including vitamin C, calcium, potassium, iron, carotenoids (vitamin A), and folate. It is also a good source of fiber, which is known to help prevent gastrointestinal cancers as well as lowering cholesterol levels. In addition, the level of vitamin C in the edible rind of the guava is five times higher than that of an orange.
Selecting Guava Fruit
Ripe guavas have a fragrant aroma that ranges from strong and penetrating to mild and pleasant; shells give to gentle pressure. Guavas sold in markets are usually quite firm and should be ripened further at home before using. The fruit ranges from thin-shelled with many seeds embedded in a firm pulp to thick-shelled with a few seeds. The flavor ranges from sweet to highly acidic.