Summer Ingredient Essentials: Guava

Guava is a fruit that offers a little slice of tropical paradise. Guava, and guava juice, has been referred to as “the nectar of the gods,” and for good reason. Guava is a very nutritionally dense fruit and, lucky for us, it tastes good too!

Guava is high in vitamin C; a whole fruit having 3 times more than your daily need. The vitamin C in guava gives your immune system a boost while lycopene, a powerful antioxidant, helps your body fight free radicals. Rich in potassium, vitamin E, vitamin K, and folates, along with a slew of other vitamins and minerals, guava is an excellent addition to the Latin kitchen.

How do I pick the best guava?

Guavas come in different colors, both on the inside and the outside. They can range from dusty pink, white, yellow, and green on the outside to bright pink, white, and pale yellow on the inside. Because you can’t always rely on color, first go by feel. The guava should be soft and yield to gentle pressure. Next, look at the skin. The guava should be free of any blemishes, cuts, nicks, or scrapes. Though you’ll find fruit that is brightly hued, look for those that have a softer, fainter tinge as this indicates ripeness. Lastly, give your picks a whiff. Ripe guavas will smell sweet, another tell tale sign they are ready to eat! And if you can’t find any that are ripe don’t fret, you can ripen them at home at room temperature for 2-3 days.

What can I make with guava?

Guavas are a sweet treat all on their own, but they are also great additions to a range of desserts. Guava ice cream, bars and tarts are classics while a serrano guava margarita takes this fruit’s tropical flavor to new heights. You could also poach guava for a delicate dessert, or use it to make jam, jelly, and marmalade. From smoothies and juices to cakes and tortes, let guava be the star of your sweet dish.

To prep guavas, wash them under cool running water then pat them dry. Using a knife – serrated works best – cut the guava in half. From here you can slice, dice or enjoy one half at a time. Remember the rind is also edible, so no need to peel.

Ripe guavas are perishable and will last only 1-2 days at room temperature. Refrigerate ripe guavas to extend their freshness to 3-4 days. Alternatively, you can freeze ripe guava. Prep guava by rinsing, patting dry, and dicing. Place guava in a freezer safe zip-lock bag, remove any excess air, and freeze for up to eight months.

Recipes to try include: Ginger Guava Beer Cooler, Guava Glazed Chicken and Aborrajados (Plantain, Cheese and Guava Paste Patties).