The guava is a famous fruit in Guadeloupe Archipelago as you will find it in many recipes. This exotic fruit mostly grows in tropical and subtropical regions. With its unique flavour and taste, the fruit is rich in high-profile nutrients.
Origin and description
Guavas are native to Central America and belong to the “Myrtaceae” family along with cloves, nutmeg and cinnamon. The Guava tree is between 3 and 6 metres long and has a relatively good growth. The fruit is between 2 and 4 inches long and can be round, oval and sometimes pear-shaped. Before reaching full maturity, the thin skin is green and looks like a lime. The flesh varies in colour from white to yellowish, light to dark pink or red. The fruit contains several tiny seeds. Ripened guavas have a strong, sweet and musky smell. In terms of taste, the sweetness and acidity are well-balanced.
In Guadeloupe, there are several ways to use this exotic fruit. You find it in juices, jams, jellies, yogurts, punch, sorbet, ice creams, syrups, fruits salads and cocktails. Guava pastries are definitely part of Guadeloupe gastronomy.
Guava is low in calories and fats but carry several vital vitamins, minerals, and antioxidant poly-phenolic and flavonoid compounds that play a pivotal role in the prevention of cancers, aging and infections.
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid. Having a generally broad, low-calorie profile of essential nutrients, the guava fruit contains about four times the amount of vitamin C as an orange.