With its exceptional flavor, taste, and wellbeing advancing qualities, the organic product effortlessly fits into the classification of new practical nourishments, regularly named as “super-natural products.
It is an evergreen, tropical bush or low-developing little tree most likely began in the focal Americas.
Guavas really flourish well under both sticky and dry atmospheres and can endure brief times of chilly spells, yet can just withstand a couple of degrees of ice.
Its versatility into extending environments makes it a most loved business edit in some tropical zones.
Organically, this great natural product has a place inside of the group of Myrtaceae, in the family Psidium.
Investigative name: Psidium guajava.
Amid every season, a guava tree bears various round, or pear-formed natural products, each around 5-10 cm long and weigh around 50–200 g.
Distinctive cultivar sorts of guava developed everywhere throughout the world which may fluctuate broadly in flavor, mash shading, and seed pieces.
Health benefits of guava fruit
Guava is low in calories and fats but carry several vital vitamins, minerals, and antioxidant poly-phenolic and flavonoid compounds that play a pivotal role in the prevention of cancers, aging, infections, etc.The organic product is extremely rich wellspring of dissolvable dietary fiber (5.4 g for every 100 g of natural product, around 14% of DRA), which makes it a decent mass purgative.
The fiber substance aides ensure the colon mucous film by diminishing introduction time to poisons and also tying to growth bringing about chemicals in the colon.
Guava is a fantastic wellspring of cancer prevention agent with vitamin-C. 100 g crisp natural product gives 228 mg of this vitamin, more than three times the obliged DRI (every day prescribed admission).
Substance just underneath its external thick skin contains extraordinarily more elevated amounts of vitamin C than its creamy pulp.
Selection and storage
Guava fruits, pink-flesh variety.In the tropical region, guavas can be readily available year around. Red flesh variety such as “Thai maroon” flesh guavas are rich in nutrition than green-apple guavas. Oftentimes, the fruits are left to ripen on the tree to experience their intense, natural flavor. They can also be picked while green but mature, and later allowed to ripen at room temperature. Ripe guavas have a characteristic color and pleasant aroma.
In the stores, buy fresh fruits featuring intact skin without any cuts, bruises, or patches. Placing the fruit wrapped in a paper with a banana or apple will hasten its ripening process.
Mature, yet green fruits may be stored for two to five weeks under ideal, regulated temperature between 46°F and 55°F, and relative humidity of 85 to 95 percent. Over-ripe fruits may keep well inside the refrigerator only for few days.
Preparation and serving methods
Wash them in cold running water in order to remove any dirt or insecticide residues. Fresh ripe guava is best enjoyed with its skin. Remove any floral remnants (sepals) at the apex, and then trim either ends with a sharp knife. It can be cubed, or sliced into, as in apples.
Here are some serving tips:
- Eat fresh guava as it is, to enjoy its natural flavor and unique taste.
- Guava fruit juice is a popular delicious drink in many parts.
- Sliced guava-cubes are a great addition to fruit salads.
- It is also often used in dessert preparations.
- The fruit is also extensively used to make candies, preserves, jellies, jams, marmalade, etc.
