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UNCOMMON TROPICAL FRUIT

About Guava

Gorgeous Guava

Wild guavas, a great thirst quencher, are found often on growing wild as well as in peoples gardens.   Guava's are extremely versatile, and can be used to make guava ice cream, sorbet, jams, cheese, drinks and other products. During harvest, the trees may need to be picked thirty-five times because guava does not ripen uniformly.

The form, color, size, and sweetness of guava, classified as a berry, vary widely. Guava pulp is highly fragrant, tart, and slightly granular.   If a shop sells guavas,  you will know it as soon as you enter the shop.    The 150 species of guava growing worldwide from 27 degrees north latitude to 30 degrees south latitude encompass sweet, crunchy, small, and large guava.

Guava tips

Don't peel guava because the edible rind has a large concentration of vitamin C. For smoothies and other uses, puree the rind along with the pulp, but discard the hard, white seeds. Guava has about five times more vitamin C than orange (raw guava, 242 mg. vitamin C per 100 g./ orange 50 mg. vitamin C per 100 g.) Purchase mature, green-stage guava which can be refrigerated for a week. When ready to use, ripen the guava at room temperature for 1-5 days. When ripe, guava keeps only a day or two, but the pulp freezes well. Use guava puree for marinade and for entree and dessert sauces. Guava also makes excellent sorbet, frozen yogurt, and combines well with other fruits and vegetables for salads.

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