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Guava is native to the Caribbean. The skin is green or yellow and can be either pear-shaped or round. Guava flesh can be white, red or salmon-colored.

Scientific Binomial Name:

SELECTION INFORMATION
Usage

Jellies, preserves, sherbets, fruit drinks or for breakfast.

Selection

Good quality guava should be picked as you would an avocado - it should be stored at room temperature until it gives to gentle pressure. Scar and scuff marks are natural and do not affect the quality.

Avoid

Avoid product that is overly soft or has soft spots that are visibly discolored.

Storage

Only refrigerate product that has fully ripened at room temperature.

Ripening

Guava will not ripen much after being picked.

  • Nutritional Information
  • Guava is low in Saturated Fat, and very low in Cholesterol and Sodium. It's also a good source of Vitamin A, Potassium, Copper, Folate and Manganese, and a very good source of Dietary Fiber and Vitamin C.

  • Tips & Trivia
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