White Tahitian Dessert Guava

For years, I usually declined when someone offered me guava. Where I live, guava trees drop their fruit along the roads, and when the guavas sit on the ground and begin to ferment, the smell is strong and heavy. That smell never made me want to eat a guava.

Recently, a farmer friend gave me a white Tahitian guava, and I received the guava happily, knowing I would share the experience with you. This was the first guava I ate by myself.

Eating the guava reminded me of a drier, less juicy, less flavorful pear. The taste was mild and easy to eat.

I ate the fruit, skin and all, the same as I would with a pear.

By weight, guava has about four times as much vitamin C as an orange. A guava is usually smaller than an orange, so one guava has about twice the vitamin C of one orange.

Guava also provides fiber, potassium, and folate.

The whole guava can be eaten, the skin and the seeds too. The seeds are small and hard.

Some guavas are pink inside. The pink comes from lycopene, the same pigment that makes tomatoes red. White guava does not make lycopene, so the inside stays pale.

Guava is native to Mexico, Central America, and northern South America. Now guava grows across the tropics, including Hawaii, where guava trees often grow wild.

You are welcome to eat guava.

Stacy 🌺

Information in this post comes from my learning and research.

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I share my experiences and my perspective. Eating and healing look different for everyone. If you are struggling with food or your relationship with your body, please find support. You don’t have to do this alone.