Did you know?
Guavas have more vitamin C than citrus fruit; the edible rind alone has five times the vitamin C of an orange.
Originally from southern Mexico and Central America, guava trees have since spread around the world’s tropical and temperate zones. The trees are cultivated in Florida, Hawaii and some areas of California.
Guava has a smooth, creamy texture (aside from their many seeds) that is akin to an avocado and a flavor that is softly sweet-sour. The seeds add an astringent quality to the fruit.
Guavas can be enjoyed fresh or canned. Guavas also are made into jelly, jams, pastes, juices, ice creams and sauces.
Buying tips
Depending on the variety, guavas can range in color from green to yellow to red to purple, and the interior flesh can range from white to red. Fresh guavas are in season year-round. Buy fruit that are fairly firm; they should give slightly to gentle pressure, according to “Melissa’s Great Book of Produce,” by Cathy Thomas.
Storing hints
Store ripe fruit at room temperature for up to one week or refrigerate for up to two weeks.
Preparation tips
Peel with a paring knife or cut in half. Scoop out the pulp with a spoon. While people do eat guava from the shell as-is, consider pushing the fruit through a sieve to remove the many small seeds.
Cooking tips
Thomas recommends using guava in place of strawberries and kiwi in recipes; she also suggests using very ripe, mashed guava in place of bananas to make a “tropical” quick bread. Stewed guava shells, known in Spanish as cascos de guayaba, are a popular dessert in the Caribbean. You can make your own or buy them canned at Latin markets and some specialty stores.
Also available in stores is guava paste. According to “The New Food Lover’s Companion,” guava paste is a mix of the fruit pulp, sugar, pectin and citric acid cooked slowly into a thick, rich mass firm enough to slice. Guava paste often is paired with cheese or ice cream for dessert.
Unripe guavas can be eaten too. “Culinaria: The Caribbean, A Culinary Discovery” suggests marinating the sliced unripe fruit in a mix of lime juice, vinegar, Worcestershire sauce, salt and hot red peppers. Just dipping the slices in salt will do as well, the book notes.
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wdaley@tribune.com
