Guava in syrup Los García-Guayaba en almibar Los García.
Guava fruits may be round, ovoid or pear-shaped, 2 – 4 inches long, and have 4 or 5 protruding floral remnants (sepals) at the apex. Guava varieties differ widely in flavor and seediness. The better guava varieties are soft when ripe, creamy in texture with a rind that softens to be fully edible. The guava flesh may be white, pink, yellow, or red. The sweet, musky odor of the guava is pungent and penetrating. The seeds are numerous but small and, in good varieties, fully edible. The quality of the fruit of guavas grown in cooler areas is often disappointing.
The place of origin of the guava is uncertain, but it is believed to be an area extending from southern Mexico into or through Central America. It is small to medium-small, roundish fruits. Skin light yellow, slightly blushed with red. Flesh creamy white, thick, very sweet, fine-textured, excellent for dessert. Seed cavity small with relatively soft seeds.
The tropical guava, Psidium guajava, is regarded as a fruit with one of highest levels of vitamin C, fiber and a good source of vitamin A.