Are You Ready To Meet Guava For The First Time?

Guava fruits are oval in shape with light green or yellow skin and contain edible seeds. What’s more, guava leaves are used as an herbal tea and the leaf extract as a supplement.

Guava fruits are amazingly rich in antioxidants, vitamin C, potassium, and fiber. This remarkable nutrient content gives them many health benefits.

How should you pick and prep guava?

Can you eat the flesh, skin, and seeds?

Is it even important to eat the fruit?

These are all entirely valid questions that may pop into one's mind when looking at the juicy pink and green colored fruit.

May be why guavas are most commonly consumed in the form of packaged juices, smoothies, and cocktails where the fruit is prepped by someone else — preferably someone who knows their way around a guava.

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Thank you?….Guava are a delicious fruit whose juice has, on occasion, been referred to as 'the nectar of the gods.' Don't just get caught up on the juice--whole guava can be a sweet snack that will make you feel like you're in paradise even when you're sitting in your cubicle.?

The greener the guava, the less ripe it is. Look for one that leans more toward greenish yellow or yellow if you want optimum ripeness.

It might even have a little pink mixed in, too. You’ll want to avoid darker fruits unless you’re not trying to eat them right away or are willing to wait for them to ripen, and leave bruised or blemished guava in the bin.

Goes by color also but points out that texture is equally important.

I prefer them when they are still a little bit firm, which means they won’t be too sweet.

If you prefer them as sweet as possible, make sure they are soft.

For this fruit, good give is an indicator of ripeness, not necessarily spoilage. If you plan to eat it soon after purchase, seek out the ones that feel dense and responsive to a light squeeze.

A good sniff can also give you an idea of how ready to eat the guava you’re holding is.

A musky, sweet scent should emanate from ripe guava. Its aroma can also tell you if it’s gone too far in the ripening process and has begun to go bad. Avoid any that smell of vinegar or decay.

Not only is this fruit delicious, eating it is also very beneficial to your health. Give it a try, and you’ll probably fall in love with it.

What is guava?

Before we get into the specifics of what guava tastes like, it’s good to have a basic understanding of this fruit and its origin. The history of guava dates back to the 19th?century in South America and Peru. However, the American Indians are also believed to have grown guava in Northern Florida in the early 1800s. Today, guava is grown in most tropical and sub-tropical areas around the globe and is enjoyed by people in almost every country.

One of the most unique things about guava is the variety of kinds available. Different kinds of guava mean a variety of different characteristics. For example, some kinds of guava can be as small as a lemon whereas others can grow to the size of a grapefruit.

Color also differ between the different varieties. When unripen, guava is a very bright green. Once ripened, their color will depend on their kind. Some guavas will turn into a pinkish color whereas others will acquire a reddish, orangish, or even a yellowish color.

It is probably best known as an ingredient in tropical juices or smoothies, but it is also delicious eaten fresh. There are many different varieties of guava, with skin colour ranging from yellow to pale green, and its flesh can be white, vibrant pink, or deep red.

Do you want to add a word or two?....

The entire fruit is edible. As long as you wash it thoroughly, you can sink your teeth into its sweet flavors with no prep and in no time at all.

?Bite into it like you would a pear. Or, simply cut it into slices and snack on guava that way. But?unlike an apple, there’s no need to worry about spitting out seeds or confronting a tough core. Those seeds that are sprinkled throughout the flesh can be eaten.

You can peel it if you like, but as with all fruit, there is nutritional value to be gleaned from the rind, so it’s entirely a matter of preference. An alternative to peeling is to scoop out the flesh, same as you would spoon out a grapefruit or avocado.

Your Comments……

It can be thinned out for baking, such as in pastry or cake as a layer or flavor addition. A common use of guava in baked goods is as an empanada, which is often balanced with cream cheese. ?

In other savory applications, the sugar content of guava adds to the quick caramelization of meat that’s been marinated in its juice or jam. Alternatively, a sauce or glaze made from guava can lighten up the heaviness and complement the salt used with the protein. ?

And to keep things simple, raw and unprocessed guava is tasty in tropical fruit salads, and you can use its juice or pieces of the fruit to flavor ice pops.

Like any kind of fruit, your window of opportunity to enjoy a perfect guava is limited to storage.

If your guava is already light green on the outside or has begun to show rosy traces, eat it right away, as you might only have a couple of days before it turns.

Otherwise, place it in the refrigerator, preferably in the crisper drawer, to slow down its ripening. You may also cut it up and store it chilled in a sealed container, too, where it will last up to three or four days.

On the other hand freezing ripe guava, which will preserve it for roughly eight months to a year. Slice it into four or six sections as you would an apple. And because it lacks a core, you needn’t be afraid to go right down the middle.

Eating guava as fresh fruit is only the start of great ways to fall in love with it. I love to use guava in place of quince or pear in dessert recipes when I want to add a tropical spin. It also makes an amazing tea.

In fact, guava tea has been proven to be as beneficial as it is delicious. Guava leaf tea is shown to effectively lower blood sugar levels after a meal, with effects lasting up to two hours.

The fruit is sugary, making it a fantastic juice. Guava juice is one of my favorites! This fruit is a lovely addition to smoothies of any kind, and as juice or distilled down into a syrup.

It’s also amazing for cocktails.

Making a?guava margarita or?grapefruit guava fruit punch?are great ideas for giving your homemade mixed drinks some restaurant or cocktail bar pizzazz.

Get more likes to get more inventive by using guava for jams, sauces, and desserts. The natural pectin in guava makes it easy to turn the fruit into a dark jelly that’s thick enough to be served in slices as an accompaniment to a cheese board.

Your Comments……

It can be thinned out for baking, such as in pastry or cake as a layer or flavor addition. A common use of guava in baked goods is as an empanada, which is often balanced with cream cheese. ?

In other savory applications, the sugar content of guava adds to the quick caramelization of meat that’s been marinated in its juice or jam. Alternatively, a sauce or glaze made from guava can lighten up the heaviness and complement the salt used with the protein. ?

And to keep things simple, raw and unprocessed guava is tasty in tropical fruit salads, and you can use its juice or pieces of the fruit to flavor ice pops.

Like any kind of fruit, your window of opportunity to enjoy a perfect guava is limited to storage.

If your guava is already light green on the outside or has begun to show rosy traces, eat it right away, as you might only have a couple of days before it turns.

Otherwise, place it in the refrigerator, preferably in the crisper drawer, to slow down its ripening. You may also cut it up and store it chilled in a sealed container, too, where it will last up to three or four days.

On the other hand freezing ripe guava, which will preserve it for roughly eight months to a year. Slice it into four or six sections as you would an apple. And because it lacks a core, you needn’t be afraid to go right down the middle.

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