Description and taste: Strawberry guavas are small fruits, averaging 2 to 4 centimeters in diameter, and have a round to oval shape with a distinct, open calyx opposite the stem end. The skin is smooth, chewy, and thin with a slight give, ripening from light green to variegated hues of maroon, pink, and dark red. Underneath the surface, the translucent to white flesh is aqueous, containing many hard and round, tan seeds. The seeds are edible, and due to their tough nature, they are generally swallowed whole. Strawberry guavas are aromatic and have a sweet, fruity, and floral flavor reminiscent of roses and strawberries.
Benefits: Strawberry guavas are an excellent source of vitamins A and C, antioxidants that strengthen the immune system, boost collagen production, and reduce inflammation, and are a good source of fiber to regulate the digestive tract. The fruits also provide magnesium, potassium, and omega 3 and 6 fatty acids, which are beneficial for brain development and overall functioning.
How to eat: Strawberry guavas are primarily eaten fresh, straight from the tree. The skin, flesh, and seeds are edible, and due to the very hard consistency of the seeds, they are often swallowed whole or discarded. Strawberry guavas can be sliced and tossed into salads, used as a fresh topping over ice cream, or mixed into yogurt and oatmeal. The small fruits can also be blended into fruit juices or smoothies, removing the seeds, or they can be juiced and frozen into popsicles. In addition to fresh applications, Strawberry guavas can be cooked into jams, purees, and pastes for use in baked goods and fruit leather, or the jams can be spread on toast.