Strawberry guava

What it is

The fruit measures 2.5–4 cm (1–1½ in) long. Red ones have white flesh flushed red just beneath the skin; yellow ones have pale yellow flesh. Both have a juicy, seed-filled middle. The flavour has a little spice and a mild acidity.

This is a member of the myrtle family. It is also called cattley guava, and the fruit is eaten as it is, with only the blossom end removed.

Where it comes from

Strawberry guava comes from the lowlands of eastern Brazil, especially the coast. It also grows in California and Florida, and in the highlands of India and Sri Lanka. In south Florida it has escaped gardens and spread into ditch banks and other wild places.

How it's eaten where it grows

In Hawai‘i, the yellow fruit is waiawī; the red one is waiawī ‘ula‘ula. For juice, sliced fruits simmer until soft, then drip through a cloth jelly bag. The strained juice goes into punch or jelly, or is bottled or frozen.

Strawberry guavas make a deep-red jelly. A few added to half-ripe common guavas turn the jelly pink.

How it's grown

The plant is an evergreen shrub or small tree, with bark that peels in thin sheets. Its white flowers look like tiny powderpuffs. It grows in sun or partial shade, in sand or clay. Birds, raccoons and squirrels eat the fruit and carry its seeds away.

When and where you'll find it

Near the California coast, the fruit usually ripens from August through March; inland, usually October through December. Fully ripe fruit keeps only three or four days at room temperature, so for shipping it's picked slightly unripe and kept cold. Most of the crop goes to local processors rather than fresh fruit markets, which is why jelly, jam and juice are the easier ways to meet it.