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Guava is a tropical superfruit that holds the record for highest vitamin C content among common fruits—one guava provides over 250% of daily needs. With high fiber, good protein for fruit, and unique lycopene content (in pink varieties), it's nutritionally exceptional.
Yes! Guava seeds are edible and add fiber. They're small and hard, so some people prefer to strain them out for smoothies or cooking. Eating them is safe and they pass through the digestive system.
Absolutely! The skin is thin, edible, and contains concentrated nutrients. Wash well before eating whole. The skin can be slightly bitter but most people eat the entire fruit.
Pink guava has higher antioxidant content from lycopene (the same compound in tomatoes) and tends to be sweeter. White guava is milder with less sugar. Both have the exceptional vitamin C content guava is famous for.
Ripen at room temperature until fragrant and yields to pressure. Refrigerate ripe guava for up to 5 days. Green guavas are edible but tart. Freeze puree for smoothies.
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