Pink guavas are a rouge-fleshed, tropical variety of Psidium guajava. Guavas tend to be broadly classified according to the color of their flesh; either pink or white. The Pink guavas are the most aromatic and can range from pale pink to deep orange-magenta. Their color is due to a naturally occurring organic pigment called carotenoid, the same compound that gives carrots and tomatoes their distinct red color. They have a smooth green skin that ripens to a golden yellow with intermittent brown markings. The inner salmon pink flesh is semi-soft and holds small round yellowish seeds that may be removed but are often eaten whole. Pink guavas have a sweet musky fragrance with tropical notes of papaya, passion fruit, melon and ripe pear. Guavas are a favourite with our customers in smoothies. Pink Guavas have the high vitamin content.
Guavas are an excellent source of vitamin C, providing three times that of the recommended daily allowance. They also supply potassium and pectin.
Pink guavas can be used in both sweet and savory applications and may be cooked or simply eaten raw out-of-hand. They have a higher moisture content than the white varieties and therefore easily cook down into a paste or puree.
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