Guavas, AKA Apple guavas received its name because its coloring is so similar to that of a green apple, with hues of lemon and lime. The fruit is roughly spherical with a furrowed smooth surface. The most alluring element of a Guava is its fragrance, a bouquet of bright tropical aromatics. The flesh is unique to many fruits, its texture a combination of a firm banana with the succulence of an apple. Tiny edible seeds pattern the flesh's core. The flavor of Guava is a reflection of its aromatics, though more subtle with notes of pineapple, papaya, banana and lemon.
Guavas are available all year-round.
The general classification of the Guava includes over 100 different species. Even what may be considered the common market Guava, which is better known as Apple guava (Psidium guava), is actually a family of dozens of different cultivars. These cultivars vary from the size of an apricot to the size of an orange. Colorings vary from pale yellow to pink, yet Apple guavas maintain similar shapes, flavor profiles and aromatics.
Although Guava is a fruit, its culinary uses are nearly unlimited. Guava can be eaten whole for simple fresh eaten. They may be used for applications both sweet and savory, fresh, cooked, hot and cold. Perfect companion ingredients which will bring out more complexity of flavor in a Guava include bananas, chocolate, mango, ginger, pears, vanilla, cinnamon and sweet wines such as Gewurtztraminer. Guavas can be paired with soft cheeses such as chevre and mascarpone, seafood such as shrimp, scallops and halibut, and fatty meats like bacon, pork loin and pork chops. Guavas are a perfect dessert ingredient in ice creams, gelatos, sorbets, panna cotta and custards. Guava can be baked, sautéed, caramelized and pureed, preserved and jammed. You can also add Guava to juice blends and dry or dehydrate it, which will change its texture and concentrate its flavors. Post-harvest Guavas can be kept at room temperature for up to 7 days, depending on ripeness.