The Guava was brought to Northern Australia by our earliest settlers in the 1800s. It is said to have its origins in Mexico and the warmer climates of Central and South America.
This is a sweet aromatic fruit which should only be eaten when very ripe. In fact, the Guava, when cut, has an attacking aroma, quite powerful and enough to have some salivating even before tasting. The outer skin softens and colours to a pale yellow when ripe. The soft flesh is deep pink and moist, full of tiny edible soft white seeds.
The big, full, ripe, fruity flavour hits the mouth with attack. Its intense flavours seem to affect every nerve in the mouth. There is a long lingering sweet finish perhaps of Kiwi/Strawberry.
The texture is a combination of a soft creamy feel with a crunch from the firmer seeds.
This fruit is loaded with Vitamin C, Vitamin A and Antioxidants. However the edible skin has ten times the nutritional value of the fruit.
The Guava is excellent for jams, juices and sauces, but best eaten fresh, just as it comes from the tree.
Tropical Fruit Safari Presenter