Guava

What it is

Common guava, Psidium guajava, is round, oval or pear-shaped, usually about 5–10 cm (2–4 in) long. Cut it open and the flesh can be cream-coloured or pink, with a firmer, grainy outer layer around a juicier centre. The yellowish seeds are hard.

In Florida, white guavas for crisp eating are picked full-sized and green. Pink and red types are eaten ripe; their musky perfume comes with ripeness.

Where it comes from

Guava comes from tropical America and reached India in the 1600s. In North India it now has a winter crop, while in Hawaiʻi guavas are grown commercially for juice, jam and jelly. The common guava is a different species from the purple and yellow strawberry guavas, despite the shared name.

How it's eaten where it grows

In Mexico, agua de guayaba blends ripe guavas with water and sugar. The mixture goes through a strainer to remove the seeds, then gets more water and is poured over ice.

In the Dominican Republic, casquitos de guayaba are peeled guava halves with the centres scooped out, simmered in a dark spiced syrup. White cheese can accompany them. Cubans and Puerto Ricans eat them too.

How it's grown

Guava grows on a low evergreen tree or shrub with spreading branches. Nurseries multiply a chosen tree with cuttings, or join its buds or shoots to another plant by budding or grafting. A seedling can differ from its parent in flavour, flesh colour and how much fruit it bears.

When and where you'll find it

In Florida, the main crop comes in summer with a smaller one in early spring, and pruned trees can fruit nearly year-round. In North India, the winter crop usually peaks in November and December. Fresh guavas reach grocery stores and farmers’ markets in warm growing regions; shops that specialise in tropical fruit carry them in colder places.

Frozen pulp is another way to bring guava home. Goya’s pink guava pulp has no added sugar, sits in the frozen food section and goes into juices, shakes and frozen desserts.