The guava is native to the Caribbean. Its skin is thin, light yellow and blushed with pink. A ripe guava softens to the touch. Guavas emit a strong, sweet, pungent fragrance. The flesh is white, red or salmon-colored and flavor ranges from strawberry to lemon to tropical.
The largest guava plantation in the United States, with 480 acres under cultivation, is Guava Kai Plantation in Kalauea. Hawaii —half of Hawaii's total crop is produced here.
Guava are one of the best fruits available. Guava's are cholesterol, saturated and sodium free, plus low in fat and calories. Guava are high in fiber.
Some studies find a lower risk of can cer among people who eat more fruits and vegetables rich in dietary fiber, carotenoids and vitamin C.
The edibile rind of a guava contains 5 times more vitamin C than an orange.
Guavas like other tropical fruits should not be refrigerated unless over ripe. The seeds of a guava can be eaten and the taste is often described as a cross between pears and strawberries.
Others find a lower risk among people who eat more of any fruits or vegetables. But fruit aficionados may want to pick the most nutritious of the bunch.
Guava is a great fruit because it contains key nutrients like: vitamin C, carotenoids, folate, potassium, fiber, calcium and iron. Calcium is typically not found in high amounts in many fruits.
Diets low in saturated fat and cholesterol and rich in fruits and vegetables that contain certain types of dietary fiber may reduce the risk of coronary heart disease.
Good quality guavas should be firm and free of bruises. Ripe guavas should exhibit a fragrant fruity aroma. They will continue to ripen after harvest and should be stored at room temperature unless it is very ripe it should be refrigerated.
