Guava
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Native to tropical America. Harvest season is July – October with a smaller season February – March. Typical size is 1-5 inches in diameter. Allow fruit to ripen at room temperature until peel color changes from light green to yellow. Flesh color varies from white to pinkish red and is juicy, sweet to acid-tasting and flavorful. The flesh is scooped out and best eaten fresh or may be refrigerated 1-3 days. Good source of vitamins B1, B6 and C, niacin and phosphorus. Cooking removes the strong odor. Used to make jams, jellies, marmalade, desserts, and pastries.
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