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Red guavas are plump and round or pear-shaped measuring 6 to 10 centimeters in diameter. Their smooth skin furrows at the base and matures from dark green to light green and yellow. They are firm with an aromatic, edible skin that softens as the fruit ripens. The flesh ranges from pale rose to a deep pink or red and has a fleshy central cavity with dozens of small, edible seeds. They have a sweet, tropical flavor with a hint of acid.
Seasons/Availability
Red guavas are available year-round in tropical regions.
Current Facts
Red guavas, known as the “apple of the tropics” in India, are botanically classified as Psidium guajava. Commonly referred to as the Apple guava, they are found in various tropical regions around the world, most commonly in India, Indonesia, and South America. There are dozens of varieties of Red guava, some developed in Hawaii and others in India. They are widely grown in a bio-geographical region referred to as “Sundaland,” an area encompassing the Malay Peninsula, Sumatra, Java and Kalimantan (Boreno), where their juice is often prescribed to treat the symptoms of dengue fever.
Nutritional Value
Red guavas are high in vitamins A and C, thiamine, and riboflavin. The rind contains anywhere from 2 to 4 times more vitamin C than a citrus fruit. They also contain other essential B-complex vitamins, magnesium, calcium, phosphorus, and iron. Red guavas are a good source of lycopene and provide antioxidant, immune-boosting and digestive benefits.
Applications
Red guava can be enjoyed raw, cut into pieces or cooked into sweet and savory applications. Wash and cut the fruit into chunks and add to tropical fruit salads or smoothies. Diced, chopped and crushed fruits are used in desserts like trifles and tarts. The fruits are crushed or pureed and strained, the resulting pulp used in cakes, muffins, panna cotta, and ice creams. The juice adds both color and flavor to any dish. It is cooked down and used for glazes for seafood or fish, in marinades or in sauces and reductions. Sugar is added to the puree for use in pastries, cookies, or breads. The high pectin content in Red guavas gives it excellent thickening properties for making pies, jams and pastes. Guava paste is used in pastries and paired with soft cheeses. They are preserved in syrups and canned. Ripen Red guavas at room temperature and refrigerate for up to 3 days. Washed and cut pieces or puree can be frozen for up to 8 months.
Ethnic/Cultural Info
Red guavas are the fifth most commercially important fruits in India, after bananas, mango, citrus and papaya. They are grown for the fresh market as well as for processing into jellies, a sweet paste referred to as “cheese,” and a sweetened guava beverage called “squash.” The Indian Institute of Horticulture Research in Bangalore, located in south-central India, developed two different red-fleshed varieties, the Arka Kiran and Arka Rashmi. Bangalore, known locally as Bengaluru, and the surrounding areas are known as the ‘land of Red guavas’.
Geography/History
Red guavas are native to an area that stretches from southern Mexico to the tropical areas of South America. They are very common in India, Sri Lanka, Malaysia and Indonesia, where they were introduced by Spanish and Portuguese explorers. During the mid-1800s they were brought to Florida in the United States from the Caribbean. Red guavas are widely cultivated in the south-central states of India and to a certain extent in South America, Mexico, California and Hawaii. They are commonly spotted at wet markets in India, Southeast Asia, and the Philippines, and at mercados and farmers markets in South America, Mexico, Hawaii and Southern California.
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Red guavas, often called the "apple of the tropics" in India, belong to the botanical classification Psidium guajava. They thrive in tropical regions like India, Indonesia, and South America, with many varieties cultivated in Sundaland, encompassing areas like Sumatra and Java. Rich in vitamins A, C, and B-complex, their rind has up to 4 times more vitamin C than citrus fruits, while lycopene content provides antioxidant, immune-boosting, and digestive benefits.
Red guavas are characterized by their smooth skin that transitions from dark green to yellow as they ripen. They range in size from 6 to 10 centimeters in diameter and have a fragrant, edible skin that softens over time. The flesh inside varies in color, from pale rose to deep pink or red, containing a fleshy central cavity filled with numerous small, edible seeds. Their taste is tropical and sweet with a slight hint of acidity.
Red guava pulp is not just sweet; it also serves as a natural thickener thanks to its high pectin content. This makes it perfect for creating jams, pies, and glazes. Beyond desserts, the juice and pulp can enhance savory dishes like marinades or seafood sauces. Refrigerated guava keeps for 3 days, while frozen puree retains its quality for up to 8 months, ensuring long-lasting versatility.
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Red guavas are native to southern Mexico and tropical South America but have spread widely due to Spanish and Portuguese explorers. They are now common in India, Sri Lanka, Malaysia, and Indonesia. Introduced to Florida in the mid-1800s, they are cultivated in south-central India, parts of South America, Mexico, California, and Hawaii. They are frequently sold at wet markets and farmers markets in these regions.
Red guavas are ranked as the fifth most commercially important fruits in India, following bananas, mangoes, citrus fruits, and papayas. Cultivated for both fresh consumption and processing, they are transformed into jellies, a sweet paste known as “cheese,” and a sweetened guava drink called “squash.” Bengaluru and its surrounding areas are famously referred to as the ‘land of Red guavas’ for their prolific cultivation.
Jambu merah fruit, also known as red guava, has a smooth, aromatic skin that matures from green to yellow as it ripens and is entirely edible. Its flesh varies in color from pale rose to deep pink or red, surrounding a central cavity filled with small, edible seeds. The fruit delivers a sweet, tropical flavor with a slight hint of acidity, making it a delightful balance of sweetness and tanginess.
Red guava is highly versatile in culinary applications. It can be eaten raw, added to fruit salads, or blended into smoothies. Its high pectin content makes it perfect for pies, jams, and pastes. Crushed or pureed, it enhances cakes, muffins, panna cotta, and ice creams. The fruit can be preserved in syrups or canned, and its puree can be frozen for up to 8 months. Additionally, its juice adds vibrant color and flavor to glazes, marinades, sauces, and reductions.
Red guavas, botanically classified as Psidium guajava, are often called the "apple of the tropics" in India. They thrive in tropical regions including India, Indonesia, and South America. The fruit is rich in vitamins A and C, with its rind containing 2 to 4 times more vitamin C than citrus fruits. It also offers B-complex vitamins, magnesium, calcium, and lycopene, making it beneficial for boosting immunity, providing antioxidants, and aiding digestion.
Red guavas are frequently seen at wet markets in Southeast Asia and the Philippines, showcasing their popularity in tropical regions. They are also available at mercados and farmers markets across South America, Mexico, Hawaii, and Southern California. These varied marketplaces highlight the adaptability and broad consumer appeal of red guavas in both their native and introduced habitats.
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Bangalore, also known as Bengaluru, is famously referred to as the "land of Red guavas" due to its significant role in cultivating these fruits. The Indian Institute of Horticulture Research, based in Bangalore, has been instrumental in developing the red-fleshed guava varieties Arka Kiran and Arka Rashmi. These fruits are valued not only for their fresh consumption but also for their use in making products like jellies, "cheese," and a refreshing beverage called "squash."
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