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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Red guava is perfectly spherical with smooth pinkish-brown skin. The inner magenta flesh is dotted with hard but edible seeds and is a firm crunchy texture. The red guava is slightly softer than most green guava varieties with less tannin. It has a floral aroma with a subtle sweetness balanced by moderate acidity. The Red Malaysian guava should not be confused with the pink guava which has the same colored flesh but soft and is most often found in Thailand where it is called Jambu Merah. These guavas are generally eaten fresh. They may also be sliced and added to salads, salsas or paired with cheese plates. Their flesh and juice are high in pectin and a natural choice for making jellies and preserves for many food industries. It is a good source of vitamin A, C, and dietary fiber.