Seasons/Availability
Pink guava is available in the late spring and summer.
They are best enjoyed when ripe and can be stored for a few days in the refrigerator.
Culinary Uses
Pink guavas are most commonly eaten raw as a snack, but they can also be used to make smoothies, juices, jams, chutneys, desserts and sauces. The fruit is also popularly pickled or cooked with sugar and spices such as cardamom or cinnamon. It pairs well with other tropical fruits and flavors like pineapple, coconut, lime and vanilla. Pink guavas may also be used to flavor ice cream and sorbets.
Pink guavas are relatively easy to find in grocery stores and markets during their peak season from April through October. They should be stored at room temperature until ripe, then they can be refrigerated for up to five days. When ready to eat, they should have an even color without any bruises, cuts or soft spots on the skin.
Health Benefits
Pink guava is an excellent source of vitamins A and C, as well as fiber and potassium. It is also rich in antioxidants, which help protect cells from damage and may reduce the risk for certain diseases. Eating pink guava has been linked to lower cholesterol levels, improved heart health, better digestive function and weight loss. The fruit also contains a number of other beneficial nutrients such as magnesium, calcium and phosphorus.
The leaves of pink guava trees have powerful medicinal properties that can be used to treat ailments such as fever, diarrhea and even cancerous growths. The leaves can be boiled or crushed into a paste to use topically or taken internally in a tea form. Many of the health benefits are attributed to antioxidants and nutrients found in pink guavas such as vitamin C, potassium, calcium and phosphorus.
