January 19, 2017
What is guava?
Guava is a round tropical fruit native to Central America and southern Mexico, ranging from golf-ball-sized to as big as a softball with white, red, or pink flesh (and even sometimes yellow!), depending on the variety. There are over a hundred different varieties of guava, but only a few are commercially produced. The two you’ll most commonly see for sale in the continental U.S. are the small, greenish-yellow Mexican cream guava and the softball-sized Thai guava, which has bumpy green skin and white flesh. Red guavas are also available from time to time.
What does guava taste like?
Most guavas have a very distinct and refreshing tropical flavor similar to that of a pear plus mango and strawberry.
Mexican Cream Guava
Is guava good for me?
Yes, very! Guava has four times as much vitamin C as an orange. It has a host of other vitamins, minerals, and proteins, providing many health benefits such as regulating blood sugar and promoting skin, eye, brain, thyroid, oral and digestive health.
How do I eat guava?
Mexican guavas are eaten when soft, aromatic, and ripe (they’ll turn from green to yellow as they ripen). The seeds and skin are technically edible, but they are most often removed before consumption. We suggest peeling, halving, and scooping out the seeds. Then the flesh is ready for snacking, salads, or cooking in jams, jellies, pastes, smoothies, or baked goods. They can also be juiced whole.
Unlike the Mexican guava, Thai guava is actually most often eaten when firm and un-ripe. The stem is removed and fruit sliced into sections, much like an apple. The crisp wedges are often tossed with chili powder, sugar, and salt and enjoyed as a refreshing street snack.
Where is guava grown and when is it in season?
The guava is native to Central America and Southern Mexico but is now grown all across the globe. In the U.S., guava is primarily grown in Florida, but is also grown in California and Hawaii. Most of the guava available in the U.S. is grown in Mexico or the Caribbean. Thai guava is available sporadically throughout the year, but lucky for us, Mexican guava is available all year long. In Southeast Asia, guava is ubiquitous, seen at markets across all countries, and it’s the fourth most important commercially-grown fruit in India.
How do I store guava?
Store guava at room temperature as it ripens. To extend the life on ripe fruit, move to the warmest part of the fridge. Once ripe, guava will only last for 1-2 days in the fridge. Store Thai guava on the counter or in the warmest part of the refrigerator to extend its shelf life.
Guava Breakfast Cake
This breakfast cake is a sweet treat that will go perfectly with your morning cup of coffee. Get the recipe here.
Big French Toast with Poached Guava Syrup and Crème Fraîche
Looking for a breakfast that's a little more filling? Try this French toast recipe, it's sure to leave you satisfied (and with a full stomach). Get the recipe here.
Guava paste is a very popular ingredient in Latin American cuisine. It works as a great substitute for raw guava and pairs well with many pastries, meats, and cheeses. Here's a few recipes that use guava paste to get you started. Get the guava paste recipe here.
fruit, fresh, in season, seasonal, guava, latino fruit, ethnic food