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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Seeds, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

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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