Guava

Guava

Description

Guava (botanical name Psidium guajava) is a tropical fruit belonging to the myrtle family (Myrtaceae). (Wikipedia)
Here are its key features:

• Shape & size: The fruit varies from round to pear-shaped (ovoid) and is typically around 5–12 cm in length. (TFNet)
• Skin: The outer skin is usually green when unripe, turning yellowish (or lighter green/yellow) when ripe in many varieties. (Wikipedia)
• Flesh & seeds: Inside, the flesh can be creamy white, yellowish or pink/red depending on the variety. It contains many small, hard edible seeds. (TFNet)
• Aroma & taste: Guava has a distinct sweet–tangy flavor, with an aromatic fragrance often likened to a combination of pear, strawberry and tropical fruit notes. (Didwaniya Group)

Nutritional & Health Highlights

• Guava is rich in vitamin C (much higher than many common fruits) and dietary fibre. (Wikipedia)
• It also provides folate, potassium and antioxidant compounds, especially in varieties with pink/red flesh. (PharmEasy)
• Its high fibre and nutrient content make it a beneficial fruit for digestion, immunity and general wellness. (PharmaTutor)

Uses & Culinary Notes

• It can be eaten raw — sliced or whole (skin and seeds are edible) — or used in juices, jams, desserts and savoury dishes. (Encyclopedia Britannica)
• In many regions, guava is enjoyed by sprinkling a little salt or chaat-masala on fresh slices.
• The leaves of the guava tree are also used traditionally for teas or herbal remedies. (Didwaniya Group)

Selection & Storage Tips

• Pick fruits that are slightly soft to touch, fragrant and showing colour change from green to yellow (depending on variety).
• Avoid completely hard fruits unless you plan to let them ripen further.
• Store at room temperature until ripe. Once ripe, refrigerate to extend freshness. (Didwaniya Group)

If you like, I can send photos of different guava varieties (white flesh vs pink flesh, local Indian cultivars) plus some quick recipe ideas for guava. Would you like that?