Welcome to the Tropics
Psidium guajava·Tropical Americas
Pale green skin, hot-pink centre. The aroma walks into the room before the fruit does — tropical, floral, faintly musky. Eat skin and all, seeds and all; the seeds are crunchy and entirely edible. Vitamin-C density that puts oranges in the shade, and a flavour you can taste at three paces.
Pink guava (Psidium guajava) is the pink-fleshed cultivar of common guava, native to Central and South America and now grown across every tropical zone on earth. The skin is pale green to soft yellow when ripe; cut into one and the inside is a vivid raspberry-pink studded with hard, edible seeds.
Flavour is tropical candy with a musky undertone — sweet, floral, perfumed, slightly funky in the way ripe tropical fruit can be. The aroma is genuinely room-filling. Vitamin-C content runs roughly four times that of an orange. The seeds are crunchy and edible — don't try to avoid them.
Wash and eat whole like an apple, or quarter and bite. Ripe guava gives slightly to pressure and smells strong. Brilliant blended with lime and a pinch of salt as a juice, or sliced over yogurt and granola for breakfast.
