Guava

The tree Psidium guajava produces this highly aromatic berrylike tropical fruit. While the tree is native to Brazil, it is now grown throughout South America and the Caribbean as well as in many other tropical and semitropical climates throughout the world, including California, Florida, and Hawaii. While they can range in size from a small egg to a large pear, guavas are usually oval or round in shape and about 2 inches (5 cm) wide. The thin, yellowish-greenish skin covers a pinkish-orange, sweet flesh. The flavor of the guava has been equated with a mixture of banana, strawberry, and pineapple. Some varieties are seedless, while others have tiny black seeds in the center. Guavas are delicate and prone to infestation by fruit flies; as such, they do not travel well and are usually enjoyed fresh only in the region where they grow. They can be eaten fresh, either alone or with sugar for additional sweetening. They can be added as a raw ingredient to desserts and pastries. Guavas can also be made into a stew or paste, or mashed and flavored with spices or liqueur, then used as a topping. Guavas are also frequently made into preserves, jams, jellies, and sauces.