Farewell, friends. After 9/30/2014, LiveBetterAmerica.com will no longer be available. For more information, click here.

Farewell, friends. After 9/30/2014, LiveBetterAmerica.com will no longer be available. For more information, click here.



This tart tropical relative of the myrtle packs quite a bit of vitamin C, leaves no core behind and pair well with virtually all other fruits, making it a must for summer fruit salads.

Nutritional Highlights

  • In terms of vitamin C content, guavas are legendary. From 140 grams, or about 3/4 cup of sliced guava, you get more than 500 percent of your Daily Value of this essential antioxidant. FYI: guavas range in size from small (about 130 grams, roughly baseball-sized) to very large (860 grams, or about the size of a cantaloupe).
  • There's plenty of dietary fiber in guavas, meaning that eating them can help maintain good digestion.
  • Also, guavas contain a good source of vitamin A for healthy vision (especially at night) and a good source of folic acid—a nutrient that plays a role in nervous system function.


Guava has never suffered from a lack of popularity. This fruit is part of the myrtle family, and it is cultivated in nearly every tropical and subtropical locale you can think of. Today, many of the guavas you'll find in stores are grown in California, Hawaii, Florida and Brazil. Since this fruit contains plenty of pectin, a gelling agent, guava can be used to make candies, jams, jellies and marmalades.


There are dozens of kinds of guava, whose skins range from yellow and red to purplish or nearly black. Guava flesh has a hard, crisp texture, like an apple, and it is usually either yellow, pink or bright red. The skin, flesh and seeds of guavas are all edible.

When are Guavas in Season?

High summer is the peak time for fresh guavas, though you'll be able to find them in most grocery stores during all four seasons, especially if you buy canned guava.

How to Choose Guavas

A ripe guava has no scars or bruises, yields a little to gentle squeezing and has a sweet, musky smell. Go ahead, give it a sniff. If it's unripe, a guava will be green, hard and almost scentless, with tough flesh inside. Often, guavas are sold this way, since they bruise easily once ripe.

How to Store Guavas

Unripe guavas need to be kept in a fruit bowl or cabinet, at room temperature. Once they have softened and sweetened, guavas can be eaten immediately or stored in the fridge for up to a week. Without refrigeration, ripe guavas will go bad quickly.

How to Prepare Guavas

Prepping guavas is ridiculously simple. Just rinse, pat dry and slice to your liking. Unlike apples or pears (which are about the same size and consistency), guavas leave no core or stem. You can eat the whole thing or use every single bit for fruit salads or smoothies.

Key Measurements

Most often, you'll measure guava in cups (cubed).


To match the sweetness of guava, you'll probably want to replace it with fruits like pineapple or strawberries.

Flavor Profile of Guavas

It can range from sweet to very acidic, often with a strong, musky aroma. Guavas may taste like a blend of passion fruit, kiwi and/or strawberry, occasionally with a hint of tomato-like tartness.

Guavas in Recipes

Since it pairs well with nearly all other fruits, try adding guava to a Healthified Tropical Papaya Smoothie, a Fruit Salad with Strawberry-Poppy Seed Vinaigrette or a lush, juicy Tropical Fruit Salad.

Reviews & Comments