Region of Origin
Commodity:
Guava
Description & Origin
Related to allspice, clove, and feijoa, guavas grow on small trees in tropical and subtropical regions around the world. They are round, and vary in size from that of a golf ball to a softball. The relatively thin skin can be bitter or slightly sweet, depending on the variety. The central flesh is studded with hard seeds that are often discarded. The flesh can be sweet or sour, depending on variet...
Other Names
Common Guava, Guayaba (Spanish), Goyave (French), Kuawa (Hawaiian), Goeajaaba (Dutch)
Health Benefits & Nutrition
Guavas are a great source of vitamin C - in fact, they contain 4 times the amount of vitamin C typically found in an orange, especially concentrated in the skin! They’re also high in vitamin A, which supports healthy vision. Guavas contain nearly the same amount of potassium as a banana, and are rich in dietary fiber. They’re also low in calories.
There has been preliminary research on guava leaves and tree bark extract in regards to their therapeutic mechanisms against cancer, bacterial infections, inflammation, and pain, but unfortunately, the leaves are not shipped with the fruit during commercial production.
Our Varieties
Guava Mexican Cream
AKA: Tropical Yellow Guava
Description
Mexican cream guavas are small and round. They are picked bright green and ripen to a rich yellow color. The skin is lightly pebbled. When ripe, they have a thick, creamy white flesh that contains small, edible seeds. They’re sweet and very aromatic when ripe, with tropical notes of pineapple and passionfruit.
Variety Tips & Tricks
The thin skin is edible, but not always eaten. To remove the skin, use a chef’s knife to first cut off each end of the guava, then use a vegetable peeler to remove the skin. The seeds are also edible, but can be removed as well: use a spoon to remove the central core of the fruit where the seeds are most present, or process the flesh through a fine food mill to remove the seeds.
Commercial Availability (Grown for the US Market)
Guava Pink
AKA: Florida Guava
Description
Pink guavas have a light green to slightly yellow skin and a bright pink flesh with edible seeds throughout. Pink guavas are similar in size to Thai guavas (large, but they’ll fit comfortably in the palm of your hand). Pink guavas have a strong, sweet aroma and are one of the sweetest varieties with tropical notes of melon, passion fruit, strawberry, and papaya.
Variety Tips & Tricks
Ripe fruit will have a subtle tinge of yellow to the skin and will be soft to the touch. The fruit should be intensely aromatic when ripe.
Commercial Availability (Grown for the US Market)
Guava Thai
AKA: Farang (Thai)
Description
Thai guavas are rather large, averaging around the size of a softball, and have a light green skin that ranges between smooth and pebbled. The fruit’s flesh is white and contains edible pale-yellow seeds. The flesh is crisp, and not as juicy as other varieties of guava. The fruit has little fragrance and a very mild sweetness.
Variety Tips & Tricks
This variety of guava is most often eaten under-ripe, when still firm and crisp, much like an apple. Because of this, it’s typically eaten with the skin on, sliced in wedges and served with chile flakes, salt, and lime, or the Mexican seasoning Tajín!
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Soft, sweet varieties of guava are popularly used to make syrups, sodas, agua frescas, pastes, and jellies, but the fruit is also well suited to desserts like ice cream, gelato, custards, and pies. The pastes or jellies can be used to fill pastries or serve with salty cheeses. The flesh can also be stewed, such as in the traditional Latin American dessert, cascos de guayaba, in which guava halves with skin and seeds removed are stewed to produce soft, sweet “shells” and a flavorful syrup.
Crunchy varieties are popular in Southeast Asia and Mexico. They are often served in wedges like an apple, accompanied by chile powder, salt, and lime for dipping.
Flavor Pairings
Bananas, Strawberries, Passionfruit, Honey, Coconut, Pineapple, Mango, Pears, Ginger, Cream Cheese, Mascarpone Cheese, Ricotta Cheese, Goat Cheese, Vanilla Ice Cream, Chocolate, Cinnamon
How to Store & Use in the Kitchen
Guavas can bruise easily when ripe, so they must be handled with care. They should be kept at room temperature and transferred to the refrigerator when ripe (sweet guavas are ripe when soft to the touch and very aromatic). Keep a close eye, as they can over-ripen quickly.
The entire guava is edible, including skin and large seeds (which are usually swallowed whole, like a blackberry seed), but the seeds and skin can be removed or strained out for certain applications. It is easier to scoop out the seeds in varieties with thicker flesh. Once fully ripe, the diced or pureed flesh can also be frozen.
Fight Food Waste Tips for root to stem cooking
The entire guava is edible, skin, flesh, seeds and all. Try experimenting with recipes that utilize the entire fruit.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
41-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – The fruit will fail to ripen uniformly, display browning on flesh and/or skin, or decay more rapidly.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes-Low – rates of ethylene production vary across varieties.
SENSITIVE TO ETHYLENE:
Yes-Medium
RIPENS AFTER HARVEST:
Yes – guavas will continue to ripen post-harvest. Guavas will transition from firm to soft with a slight give, and some varieties will change skin color as they ripen.
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
Guavas that are good quality should be whole, with little to no surface scarring and no signs of decay. Fruits should either be firm (a bit under-ripe) or yield slightly to pressure and be very aromatic (ripe). If a guava is mushy, it’s past its prime.
Important Handling Notes
Once ripe, guavas should be handled with care as they can bruise easily.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, guava may last up to 4 weeks.