guavas

Guava (Psidium guajava) is a tropical fruit native to Mexico and Central America, belonging to the Myrtaceae family. The fruit typically ranges from 2 to 4 inches in length and features a smooth, thin skin that ripens from green to yellow or pink, depending on the variety. The pale green or pinkish flesh contains numerous small, hard edible seeds and offers a fragrant, subtly sweet flavor reminiscent of strawberry and melon combined. Guavas have a distinctive aromatic quality and are one of the world's richest sources of vitamin C. Major varieties include the sweet, red-fleshed Lucknow or White Indian guava, the pink-fleshed Allahabad Pink, and the pink guava, each with distinct sweetness and texture profiles.

Guavas are consumed fresh as whole fruits or sliced, often with a light sprinkling of salt and chili powder in Latin American and Asian cuisines. The fruit is extensively used in preserves, jams, paste (guava paste or guayaba), and glazes due to its natural pectin content and adaptability to cooking. Fresh guava juice, smoothies, and nectars are popular throughout the tropics, while the fruit is also incorporated into desserts, custards, and baked goods. In savory applications, guava is paired with cheeses, used in salsas, and featured in marinades for poultry and pork. The leaves are sometimes brewed as tea for their purported digestive and medicinal properties.