I tasted my first guayaba as a newlywed when I moved to Guadalajara, Mexico. I was hooked. When ripe, the guayaba, or guava, is very sweet and delicious, peeling, seeds and all. Just wash and eat it like an apple. They are also made into a popular candy called ate. (pronounced ah–tay). Guayabate is one of my all-time favorite sweets.
Guava is a tropical fruit cultivated in many tropical and subtropical regions. Psidium guajava is a small tree in the myrtle family, native to Mexico, Central America, the Caribbean and northern South America. Although related species may also be called guavas, they belong to other species or genera, such as the pineapple guava. The most frequently eaten species, and the one often referred to as “the guava,” is the apple guava (Psidium guajava). Guavas are typical Myrtoideae, with tough dark leaves and white flowers with five petals and numerous stamens. The fruits are many-seeded berries.
BENEFITS: Among the claims for guavas are that they improve heart health; help lower blood sugar levels; relieve painful symptoms of menstruation; benefit the digestive system; are good for your skin; may aid weight loss; may have an anticancer effect; help boost immunity.
USES: Guavas are delicious as they are–just wash and eat like an apple. Chop them up and add them to smoothies or fruit salads. The sugar in the popular guayabate probably cancels out the health benefits, but it is a yummy treat!
|NUTRITIONAL FACTS||RAW GUAVA (100 g)||%DV|
|Vitamin A||624 IU|
|Vitamin C||228.3 mg|