This smooth, spherical fruit gives off a tropical aroma and has a flavor like a mix of lemons and pineapples to match. When they are ripe, they are light green and may have some yellowness. Their flesh is the texture of a firm banana with the juiciness of an apple. To check for ripeness, gently press the skin-it should be somewhat soft and give slightly to pressure. Dark green ones that do not give to pressure are not yet ripe. Here’s a little trick to quicken the ripening process: place them in a paper bag with an apple for 24 hours.
Of the many things you can do with guavas, we are definitely melting over this jelly. Aside from that mouthwatering option, you can eat them raw, add them into desserts like cakes or custards, puree them, caramelize them, or enhance your typical juices with a few slices.
From spring to winter, these guavas are growing in the Caribbean, Central and South America, and Mexico.
When ripe, store your guavas at room temperature for up to five days.