Guava

English: Guava

Common Indian Name (Hindi): Amrood / Jaam

• Guava belongs to myrtle family (Myrtaceae) and genus Psidium.
• Its skin is thin, light yellow and blushed with pink. The flesh is white, red or salmon-colored and flavor ranges from strawberry to lemon to tropical. A ripe guava softens to the touch.
• Guavas emit a strong, sweet, pungent fragrance.
• Guavas are rich in vitamins A and C, and if the seeds are eaten too, omega-3 and omega-6 polysaturated fatty acids and especially high levels of dietary fiber.
• It also has good levels of the dietary minerals, potassium, magnesium, and generally a broad, low-calorie profile of essential nutrients.
• Guavas contain both carotenoids and polyphenols – the major classes of antioxidant pigment, giving them relatively high dietary antioxidant value among plant foods. As these pigments produce the fruit’s color, guavas that are red or orange in color have more potential value as antioxidants sources than yellowish-green ones. Green apple guavas are less rich in antioxidants.
• Guavas like other tropical fruits should not be refrigerated unless over ripe. They will continue to ripen after harvest and should be stored at room temperature.