Guava
Wednesday, September 24th, 2008
Guavas are usually round or oval and approximately 2 to 4 inches in diameter. Embedded in the center of the pulp are numerous (100 to 500) tiny, peachcolored, round edible seeds. The seeds encircle a pulp that is softer, sweeter, and less granular than the outer part of the fruit. The thin skin, green and tart when unripe, can take on shades of yellow, white, pink, or light green when ripe and edible.
Family Myrtaceae
Scientific name Psidium guajava
Common name guava, guyava
High in vitamin C and fiber
A good source of vitamin A (beta carotene)
Varieties
Guavas differ greatly in flavor, and the pulp can vary from white to pink, yellow, or red depending on the variety. The varieties found most often in U.S. markets are the common, lemon, and strawberry guava. The juice varieties usually have deep-pink flesh and hard, inedible seeds.
Origin & botanical facts
The guava is believed to have originated in an area extending from southern Mexico through parts of Central America. Today, the guava is grown throughout the tropics and subtropics and is an important fruit in many parts of the world, including Mexico, India, and southeast Asia. Domestically, guavas are grown in Hawaii, Florida, and parts of southern coastal California. The evergreen guava tree grows to a height of about 35 feet with spreading branches. The leaves are long, leathery, and aromatic when crushed. The fruit, technically a berry, generally matures 90 to 120 days after flowering. Although it can survive outside subtropical areas, the guava prefers warm, frost-free climates. Fruits grown in cooler climates tend to be inferior in flavor.
Uses
The softest, yellowest guavas, free of blemishes, are best for purchase. They can be ripened at room temperature and refrigerated in a perforated plastic bag. Mature but green guavas can be kept refrigerated for several weeks and will ripen at room temperature in 1 to 5 days. The ripening process can be accelerated by placing the fruit in a paper bag. Ripe fruit that has changed color should be eaten within a couple of days because it will bruise easily and rot quickly. The just-ripened fruit is crisper in taste than the fully ripe fruit. Guavas can be frozen for extended periods of storage. The flesh of the guava can be eaten with a spoon or peeled and sliced. Purйed guava is used as a marinade or a dessert sauce or to make smoothies or sorbet. Commercially, guava is often made into juice.
Nutrient composition
Guavas are a good source of vitamin A (beta carotene) and are rich in vitamin C, although much of the vitamin C is in the rind of the fruit. Guavas are also high in dietary fiber and contain lycopene, a carotenoid with antioxidant properties.
Nutrient Content
Energy (kilocalories) 46
Water (%) 78
Dietary fiber (grams) 5
Fat (grams) 1
Carbohydrate (grams) 11
Protein (grams) 1
Minerals (mg)
Calcium 18
Iron 0
Zinc 0
Manganese 0
Potassium 256
Magnesium 9
Phosphorus 23
Vitamins (mg)
Vitamin A 71 RE
Vitamin C 165
Thiamin 0
Riboflavin 0
Niacin 1
Vitamin B6 0.1
Folate 13 μg
Vitamin E 1