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.
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.
Guava can tolerate a wide range of climates and soiltypes but grow best in warm weather. Two varieties in the Pacific are the true guava (larger fruits) and the Cattley (cherry/strawberry). Mature guava turns light green or yellow in color and has a very distinctive aroma. Ripe flesh turns pink or may remain white and has many tiny hard seeds (Malolo et al., 2001).