Guava
Psidium guajava · Tropical fruit
1 varietyTop 10 pairings
Ripe guava's musky, floral perfume can fill a room. This tropical fruit has sweet-tart white, pink or red flesh studded with hard, edible seeds, and is eaten fresh, juiced, or cooked into firm goiabada paste.
Picking a good onedrag
Hard, green, unscentedSoft, boozy, weeping
Colour breakBuy itSkin lifting to yellow, flesh still firm. Dices cleanly for salad and salsa, and it is ripe in a day or two.
SkinGreen paling towards yellow
GiveFirm, just yields at the shoulder
SmellSweet musk close to the skin
Crown and stemCalyx browning, scar still dry
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it.
What you get from one
78%
Edible part
55 g peeled · USDA counts the skin as refuse, though it is edible
71 g
Weight each
each one
Keeping ittap a temperature
Below about 8 °C a green guava pits and won't ripen. Only fully ripe fruit can take a brief 5 °C.
90-95%
Humidity
Loose, single layer
Airflow