Introduction:
The guava is an exotic berry fruit that not only smells wonderful, but also tastes great - a bit like quince, pear and strawberry. It is a green or also yellowish, apple-shaped fruit. The flesh is light through pink to red or yellow.
Use/Preparation:
Guavas are mostly eaten raw. It can be halved and spooned out like kiwi and can be eaten with or without the skin. They are also delicious in fruit salad, as juice, ice cream, jelly, chutney, jam, as a cake topping or as an accompaniment to savoury dishes (with minced meat or cream cheese).
Health:
Guavas are rich in vitamin C, iron and calcium. The fruit also contains the secondary plant ingredient lycopene, which is responsible for the reddish colour and is said to protect against cardiovascular disease and prostate cancer.
Alternatives:
Quinces and pears, especially in combination with figs, for example, produce a similar flavour. Sea buckthorn, camu camu, rose hips, blackcurrant and acerola are equally rich in vitamin C.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 68/285 |
| Fat | 1 g |
| Healthy fatty acids | 0,3 g |
| Carbohydrates | 14,3 g |
| Sugar | 8,9 g |
| Protein | 2,6 g |
| Salt | 0 g |
