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Guava Fruit

Guava fruit

Guava: Native to the Caribbean

If you have traveled in tropical areas, you might have seen the growing trees of the guava. Although its origin is uncertain, the guava fruit is believed to have traveled from the southern Mexico into, or through Central America in the early 1500s.

Today guava can be found in warm tropical areas all over the world. Guava tends to grow in both humid and dry areas, but is sensitive to frost. Therefore, in the United States the fruit is primarily grown in Florida, Hawaii, and the Californian coast.

Good varieties of guava fruit are soft when ripe and are creamy in texture with an edible rind. Its flesh color varies from white, pink, yellow, or red, and its odor is musky and pungent. Guavas should not be refrigerated unless overripe, but should be stored at room temperature. The taste of the guava is often described as a combination of pears and strawberries.

The guava skin is thin, light yellow and blushed with pink. A ripe guava softens to the touch. Guavas emit a strong, sweet, pungent fragrance. The flesh is white, red or salmon-colored and flavor ranges from strawberry to lemon to tropical.

The largest guava plantation in the United States, with 480 acres under cultivation, is Guava Kai Plantation in Kalauea. Hawaii -- half of Hawaii's total crop is produced here.

Guava are one of the best fruits available. Guava's are cholesterol, saturated and sodium free, plus low in fat and calories. Guava are high in fiber.

Edible Rind Contains Nutrients

The edible rind of a guava contains 5 times more vitamin C than an orange.

Guavas like other tropical fruits should not be refrigerated unless over ripe.

The seeds of a guava can be eaten and the taste is often described as a cross between pears and strawberries.

Guava Fruit Nutrition

Guava is a great fruit because it contains key nutrients like: vitamin C, carotenoids (vitamin A), folate, potassium, fiber, calcium and iron.

Food Value Per Approximately 1 Guava Fruit

Guava fruit as a beverage

  • Calories: 46
  • Fiber: 5g
  • Protein: 1g
  • Fat: 1g
  • Carbohydrates: 10g
  • Calcium: 18mg
  • Carotene: (Vitamin A) 713 IU
  • Vitamin C: 165mg

Availability of Guava Fruit

Fruit matures almost year round, with the peak season during the summer months.

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.

Good quality guavas should be firm and free of bruises. Ripe guavas should exhibit a fragrant fruity aroma. They will continue to ripen after harvest and should be stored at room temperature unless it is very ripe it should be refrigerated.

Storing Guava Fruit

Ripen guavas at room temperature until they give to gentle pressure. Refrigerate ripe guavas immediately, and use within 2 days.

Freezing Guava Fruit

Use firm, ripe guava. Wash, peel thinly, and cut in half. With a teaspoon, scoop out seeds and soft pulp. Pack into moisture and vapor proof containers and cover with a medium syrup (2 parts sugar to 1 part water). Do not heat; the sugar will dissolve without heat if stirred. Allow 2 cups of syrup for each quart of guavas. Seal and freeze. Lime juice may be added if guavas are sweet. Guavas will keep at 0 degrees F for 8 months to 1 year.

Eating Guava

Sweet or low acid guava is best suited to eating raw. Sour or highly acid guava lends itself to cooking or freezing with some sugar added. (1 fruit equals 100 grams (edible portion), approximately one-half cup.) Tropicals may vary in natural pectin, acid and sugar content from one season to another due to the variations of the climate.

  • Guava pairs well with ginger - make your favorite crumble topping, adding ground ginger to the mix. Peel and slice your guava and mix with chopped crystalized ginger and a little sugar. Cover with the topping and bake until bubbling.
  • Poach peeled guava in a sugar syrup made with 2 parts water to 1 part sugar. Cook as is or add flavorings such as vanilla beans, lemon or lime peel, cinnamon or star anise.
  • Make a salsa with peeled and finely diced guava, lime juice, red onion, coriander, grated palm sugar and red or green chili. Serve with a robustly flavored fish such as kahawai.
  • Cut guava in half crosswise. Remove seeds. Fill these guava "shells" with cottage cheese and serve on lettuce leaves.
  • Combine guava chunks with sliced bananas and citrus sections for fruit cups. Your favorite frozen fruit salad will take on added flavor when guavas are included; use them as you would peaches or fruit cocktail.
  • Substitute guava chunks for apples in a brown betty recipe.
  • Use guava in a cobbler or deep dish pie recipe. Serve plain or topped with low-fat ice cream or frozen yogurt.
  • Try guava shortcake (made like strawberry shortcake).
  • Tapioca pudding becomes a tropical treat when topped with guava sauce or chopped guava shells.
  • Add a tropical flavor to any punch by adding guava juice or guava nectar.

Guava Nectar

Buy it - or make your own!

Wash firm ripe guavas. Cut off stem and blossom ends. Slice the guava into a large sauce pan. Add 2 cups water to 2 quarts of sliced fruit. Cover and cook until soft. Put this through a sieve to remove seeds. Add water until puree is thin enough to drink. Sweeten with one-half cup sugar to each quart of nectar.

Serve cold with equal parts of limeade or gingerale, or try it over a scoop of vanilla ice milk in a tall glass.

To freeze guava nectar, place in moisture and vapor proof containers, allowing a 1-inch headspace for expansion. This will keep up to a year at 0 degrees F.

Freezing Guava

An excess of guava can be dealt with by freezing. Peel or scoop out the flesh and put in freezer bags to be used in chutneys or relishes, in baking, smoothies or for a quick ice cream or sorbet.

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