Guava
A fragrant tropical fruit with a thin skin, juicy pink or white flesh and tiny edible seeds. It tastes like a blend of pear and strawberry.
Guava pink fruit: Ivar Leidus, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Guava is native to Mexico and Central America and is grown throughout the tropics. It is eaten fresh, in drinks and in pastries, and guava paste with cheese is a beloved pairing.
Explore the cuisine of Mexico.
Nutrition: A rich source of vitamin C and dietary fiber.
Fruit guide
Enjoying Guava
Ways to enjoy it
- Eaten fresh, skin and all
- Juice or agua fresca
- Guava paste with cheese
- Jam and jelly
- Filling for pastries
- Smoothies
How to choose, prepare and store
- Select fruit that smells sweet and gives slightly to the touch.
- Ripen at room temperature until the aroma is strong.
- Rinse and slice, removing seeds if you prefer.
- Eat the flesh and skin, or peel if the skin is tough.
- Blend with water and sugar for a juice, straining the seeds.
- Refrigerate ripe fruit up to 4 days.
Variations
- Pink guava: sweet, rosy flesh.
- White guava: milder and crisper.
Cook’s tip: Guavas bruise easily, so handle ripe fruit gently.
Also on the menu in
- Angola
- Antigua and Barbuda
- Bahamas
- Brazil
- Costa Rica
- Cuba
- Dominican Republic
- Fiji
- Jamaica
- Montserrat
- Norfolk Island
- Panama
- Puerto Rico
- Saint Kitts and Nevis
- South Africa
- Taiwan
Related dishes
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Guava pink fruit: Ivar Leidus, CC BY-SA 4.0 (Wikimedia Commons)