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.
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.