Guava: Native to the Caribbean
The guava is native to the Caribbean. Its 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.
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.
Guava Fruit Nutrition
Food Value Per Approximately 1 Guava Fruit
- Calories: 46
- Fiber: 5g
- Protein: 1g
- Fat: 1g
- Carbohydrates: 10g
- Calcium: 18mg
- Carotene: (Vitamin A) 713 IU
- Vitamin C: 165mg
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.
- 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.
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.
Guava Berry Pie Recipe Card
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