Guavas

Origins and history

Guavas are native to Central America and have been cultivated for thousands of years. They were highly regarded by the ancient Mayans and Aztecs, who considered them a sacred fruit. Guavas spread to other parts of the world through trade and colonization, becoming popular in tropical and subtropical regions. Today, they are grown in countries such as India, Brazil, Mexico, and Thailand.

Nutritional information

Guavas are a rich source of vitamin C, fiber, and antioxidants. They also contain small amounts of potassium, vitamin A, and folate. With only around 60 calories per fruit, guavas make a nutritious and low-calorie snack.

How to select

When selecting guavas, look for fruits that are firm but yield slightly to gentle pressure. Avoid fruits with bruises, blemishes, or signs of mold. The skin should be smooth and free from wrinkles. The fragrance of a ripe guava should be sweet and fragrant.

Storage recommendations

To store guavas, keep them at room temperature until they reach the desired ripeness. Once ripe, they can be stored in the refrigerator for up to a week. To extend their shelf life, you can also freeze guavas by slicing them and placing them in an airtight container.

How to produce

Guavas can be grown in tropical and subtropical regions. They thrive in warm climates with well-draining soil. Plant guava trees in a sunny location and provide regular watering and fertilization. With proper care, guava trees can produce an abundance of fruits.

Preparation tips

Guavas can be enjoyed fresh, sliced and added to fruit salads, smoothies, or yogurt. They can also be used in jams, jellies, and desserts like pies and tarts. In savory dishes, guavas can be used to make sauces, salsas, or chutneys that pair well with grilled meats or seafood.

Availability

India, Brazil, Mexico, Thailand