Psidium guajava
Other names: Guyava, kuawa

Intro: Apart from the commercial plantationsit can be commonly found in backyards and on road sides across Far North Queensland. Guavas should not be peeled because the edible rind has a high concentration of Vitamin C.

History: Guava is native to the warm regions of the Americas stretching from Mexico to Peru.

Shape: Round to pear shape.

Weight/size: Weight may range from 150 to 400g with an average diameter between 2.5 to 10cm’s.

Colour: The flesh contains edible seeds and varies from white to salmon-red in colour depending on variety.

Taste: Crispy sweet and slightly sour.

The assertive flavour of the guava can be surprising.

Buying/storage: Select fruits free from blemishes. Keep at room temperature until ripe and then store in the fridge for a few days.

Preparing/serving: Ripe guavas are delicious eaten fresh. They can also be poached in syrup, pureed for ice cream and sorbets, made into jam, juiced and used as a flavouring for other foods. The Thai white variety can be eaten like an apple. When green it can be cooked as a vegetable.

Variety: Thai white, Common and Cherry.