Guava is an excellent source of soluble fiber that aids in digestion.Recommendations for Maintaining Postharvest Quality.
Guava trees or shrubs are small only reaching 33 ft; however many trees in California rarely reach over 10 to 12 feet. The stem has a smooth green or reddish brown bark, and its branches spread close to the ground covered with oval oblong leaves 2 to 6 inches long and 1 to 2 inches wide. During the flowering season, normally in the spring, the tree blooms with 1 inch wide white flowers. Once pollinated, the flowers develop into its popular fruit. The fruits can be 2 to 4 inches long and are either pear shaped or round, with varying quantities of edible seeds. Good varieties of guava fruit are soft when ripe and are creamy in texture with an edible rind. Its flesh color varies from white, pink, yellow, or red, and its odor is musky and pungent. Guavas should not be refrigerated unless overripe, but should be stored at room temperature. The taste of the guava is often described as a combination of pears and strawberries.
Guava fruits are picked at the mature-green stage (color change from dark- to light-green) in some countries where consumers eat them at that stage. In countries where consumers prefer ripe guava, the fruits are picked at the firm-yellow to half-ripe (softer) stage for long-distance transport or at the fully-ripe (yellow and soft) stage for local markets.
Color is a good indicator of ripeness stage; size and shape may be important in some markets; freedom from defects, insects, and decay; firmness and extent of gritty texture due to the presence of stone cells (sclereids); flesh color depends on cultivar and can be white, yellow, pink, or red; amount of seeds in the flesh (the fewer the better); aroma intensity; soluble solids and acidity.
Guava is one of the richest sources of vitamin C (200 to 400 mg per 100g fresh weight) and some cultivars are also rich in vitamin A.
Guavas exposed to direct sun light may be scalded. In some countries, paper bags are used to cover guava fruits and protect them from solar radiation and insect infestation while on the tree.
Eating guava or drinking guava juice regularly helps keep heart disease at bay.
Guava fruits are picked at the mature-green stage (color change from dark- to light-green) in some countries where consumers eat them at that stage. In countries where consumers prefer ripe guava, the fruits are picked at the firm-yellow to half-ripe (softer) stage for long-distance transport or at the fully-ripe (yellow and soft) stage for local markets.Color is a good indicator of ripeness stage; size and shape may be important in some markets; freedom from defects, insects, and decay; firmness and extent of gritty texture due to the presence of stone cells (sclereids); flesh color depends on cultivar and can be white, yellow, pink, or red; amount of seeds in the flesh (the fewer the better); aroma intensity; soluble solids and acidity.
Guava is one of the richest sources of vitamin C (200 to 400 mg per 100g fresh weight) and some cultivars are also rich in vitamin A.
Guavas exposed to direct sun light may be scalded. In some countries, paper bags are used to cover guava fruits and protect them from solar radiation and insect infestation while on the tree.
Eating guava or drinking guava juice regularly helps keep heart disease at bay.
Bananas are full of fiber and are a filling breakfast food.
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