Guava

Selection

Pick guava that is ripe, firm with pale greenish-yellow color and clean skin. The fruit should have no blemish or signs of worm infestation or fruit-fly infection.

Storage

Spread on racks in a cool place or refrigerate the whole fruit. Can be frozen if it is first blanched, cooked, or boiled and strained.

Preparation

• Wash well and trim rose-end before eating.
• Can be eaten fresh, peeled or eaten with the skinas a snack.
• Cut half-ripe fruit into sections to remove anddrain pulp for blanching.
• Sieve and remove seeds from cooked pulp beforefreezing.
• Boil and strain fruit to extract juice.
• Can be used in desserts after removing the pulpwith seeds and cutting.
• Cut and blend fruits for drinks and puree
• Can be stewed whole or cut into bite sizes.
• Good for making jelly because of its high pectincontent.
• (Malolo et al., 2001)

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