White guavas are a medium to large varietal, and have a round to oval shape, tapering slightly at the ends. The fruit’s skin is thin, bumpy, and semi-smooth, appearing dark green when unripe and transforming into a yellow-green hue when mature. Underneath the surface, the white flesh is firmer than other guava varieties but still has a soft, tender, and crisp consistency. The flesh is also aqueous, encasing many white to yellow edible seeds. It is important to note that the flesh’s texture will be grainier just below the skin, similar to the mouthfeel of a pear, and in between the seeds, the flesh becomes smoother as it reaches the center. White guavas should feel heavy for their size and have a slight give to the flesh when gently squeezed. When ripe, the fruits will also emit an aromatic, tropical, heady fragrance. White guavas have a higher sugar content than pink and red-fleshed fruits, but the fruits also contain a sour acidity, creating a sweet, tart, and tangy flavor with fruity, bright, and musky, melon-like undertones.

Health Benefits

White guavas are a good source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to strengthen the immune system while reducing inflammation. The fruits also provide some calcium and phosphorus to protect bones and teeth, magnesium to ensure optimum nerve control, vitamin A to maintain healthy organ functioning, and contain other nutrients, including folate, copper, vitamin E, manganese, and iron.

Usage

White guavas have a sweet-tart, subtly sour, and tropical flavor well suited for fresh and cooked preparations. The fruits are traditionally eaten raw, and the skin, flesh, and seeds are all edible. They can be consumed on their own, or they can be sprinkled with salt, chile powder, or sugar for added flavor. The fruits can also be chopped and tossed into salads, mixed into fruit bowls, sliced and layered onto cheese boards, or incorporated into breakfast dishes. In addition to using raw guavas whole or in pieces, the fruits can be blended and pureed into dips or chutney, spread onto sandwiches, mixed into Indian dishes such as uttapan, or integrated into grain bowls. The fruits are also high in pectin, acting as a natural thickening agent for sauces, jellies, jams, marmalades, syrup, and candies. Beyond fresh preparations, White guavas can be used as a flavoring in cheesecakes, cupcakes, shortbread cookies, bars, dessert empanadas, sweetbreads, and cakes, or they can be blended and frozen into granitas and sorbets. They can also add a sweet and sour flavor to savory dishes such as curries, soups, and stews, be cooked into grilled cheese sandwiches, or chopped, skewered, and grilled with chicken as a tropical main dish. Try adding White guavas to smoothies, fruit punches, juices, tea, or cocktails. They also pair well with fruits such as apples, pears, strawberries, pineapples, coconut, mangoes, oranges, and limes, spices including cloves, cinnamon, ginger, and cumin, honey, brown sugar, meats such as poultry, beef, and pork, and seafood including shrimp, white fish, and crab.

Storage

Whole, unwashed White guavas should be used immediately for the best quality and flavor. The fruits have a short shelf life and can be kept at room temperature for 1 to 3 days to ripen. Once mature, the ripe fruits should be stored in the refrigerator for 1 to 4 days. White guavas can also be frozen for extended use.