Pink Guava

Introduction

Pink guavas are the most aromatic variety of guavas and can range in colour from light pink to dark orange-magenta. 

Vitamin contents

Pink guavas are an excellent source of vitamin C. They also provide pectin and potassium. Vitamins B, E, A, and folate, as well as magnesium.

History

Pink guavas are a member of the Myrtle family, which also includes spices like cinnamon, nutmeg, and clove. The sturdy guava tree can survive adverse conditions like frost, heat, neglect, and waterlogging. After two years, the tree starts to bear fruit; it can continue to do so for 40 years.

Regions

The origin of pink guava remains unknown, however, it likely originates from Central and South America. Birds and other animals have also dispersed guava seeds abroad, while humans have also played a significant role in its transportation.

Flavours & Texture

Pink guavas smell tropical, with flavours of papaya, passion fruit, melon, and ripe pear. They have a sweet, musky aroma. They are highly sweet and contain moderate acidity; in fact, they are thought to be the sweetest guava kind.

How to eat?

Cut the guava in half, then slice it into wedges as you would an apple. If you prefer to not eat the rind, halve the guava and use a spoon to scoop the flesh from the rind, as you would an avocado.

Preparation

Pink guavas can be cooked or simply eaten raw, and they can be utilised in both sweet and savoury applications. You may also make ice cream, jams, jellies, juices, spritzers, and cocktails.