Healthy Food Database
The guava is native to the Caribbean. In Australia, Hawaiian red guava or common guava can be grown, producing an amazingly fragrant-rich, delicious fruit. Although the outer skin is green, the flesh inside is soft and pinkish-red. Its flavour ranges from strawberry to lemon to tropical. Guavas are outstanding in their high vitamin C content, which in some varieties can be as high as five times that of fresh orange juice.
In Season: Autumn
Look for them in good quality greengrocers. Check to see if they are ripe by cradling it in your hand and checking if it's soft (as you would an avocado).
When storing or displaying, be sure to leave the guavas out of the cooler unless the fruit is breaking. Ripe guavas should be refrigerated. The fruit should be ripened at room temperature, and is ripe when it yields to gentle pressure.
Tips & Tricks:
Nutrition per 1 Unit:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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