What is it?
There are many species of guava, all sharing a distinctive sweet perfume that is instantly recognisable as tropical. But each has a slightly different nuance that has no doubt given rise to their individual names. Many of you might have tasted this mouth-watering treat, or at least have seen it or heard about it. Guava is eaten raw (ripe or semi-ripe) or in the form of jams and jellies. The skin can be eaten and is rich in fibre.

Is it good for me?
This attractive fruit is a real storehouse of nutrients. If it is “An apple a day that keeps the doctor away”in Europe and the America’s it must be “A few guavas in the season keeps the doctor away for the whole
year” in the Indian Subcontinent and places where guavas grow. Guavas are extremely rich in vitamin C and are useful sources of calcium, nicotinic acid, phosphorous, and soluble fibre -making it highly beneficial for constipation. They are very good for the immune system and are beneficial in reducing cholesterol and protecting the heart. Guavas are best eaten fresh, not canned.

How do I store it?
Ripen guavas at room temperature until they give to gentle pressure. Refrigerate ripe guavas immediately, and use within 2 days.