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Guava
Guava is native to the warmer regions of the Americas stretching from Mexico to Peru. It can be eaten firm in the large, white flesh varieties or when soft in the common yellows. Some varieties of guava are grown in commercial plantations but most varieties are commonly found in backyards. The common yellow is regularly seen on roadsides across tropical north Queensland. In Hawaii it has been popularised as a fruit juice. Characteristics Guavas are generally round to pear shaped and can weigh anything from 150 g up to 400 g, with an average diameter of between 2.5 cm and 10 cm. The flesh contains edible seeds and varies from white to salmon red in colour depending on variety. Taste Crispy, sweet and slightly sour to mellow. A ripe, common guava has a full fruit flavour. Buying and Storing Select fruits free from blemishes. Keep at room temperature until ripe, then use or store in the refrigerator for a few days. When eaten as a fresh fruit, guavas should not be peeled because the edible rind contains a high concentration of vitamin C. In fact, guavas have about five times as much vitamin C as an orange! Preparing and Serving Ripe guavas are delicious eaten fresh. They can also be poached in syrup, puréed for ice cream and sorbets, made into jam, juiced and used as flavouring for other foods. The Thai White variety can be eaten like an apple, or, when green, can be cooked as you would a vegetable. Availability March to May. Varieties Thai White, Common and Cherry. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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