Guavas are tropical fruits and are believed to have been first cultivated in Peru.

The color of a guava’s skin ranges from yellow to red to purple-black, with the flesh varying from pale yellow to bright red.

Guava is an excellent source of vitamin C, a good source of fiber and is high in lycopene.

Glycemic Index=38
Glycemic Load=6
Antioxidant Score* (
ORAC)=1,990 and 2,550

*Red-fleshed guava (1,990) and white-fleshed guava (2,550)

Selecting and Storing Guavas

Choose yellow (or greenish-yellow) fruits that are fragrant and yield to gentle pressure. Ripe guavas are highly perishable and bruise easily. Once ripe use within two days.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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