Picking, Ripening and Eating Guava or Guayaba

Guavas (Psidium guajava) is a common tropical fruit from a small growing myrtle related tree originally found in Mexico, Central America and northern South America.  Guavas are grown in many tropical areas nowadays, such as India, China, Thailand, Indonesia and Brazil.   This particular type was simply called “Mexican Guava” in my local Asian store.


In Latin America, the fruit is used to make a variety of juices, drinks, dried snacks or incorporated into sweets.  We will simply be eating them raw today.  When you pick your guavas (at least for the above Mexican guavas), they will likely be green in the store and will require 2-4 days of ripening.  As guavas ripen, they will change to a nice yellow color and give off a fragrant smell.  When unripe, the fruits are very astringent.  We prefer the guavas when the skin gives in a little to pressure (which could take another day or two).  You can eat the guava in its entirety like an apple, or scoop out the flesh with a spoon.  We prefer to eat the whole guava.  The seeds are a bit of pain; don’t chew them, just swallow them.

Here is the video

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