The guava fruit is native to the Caribbean, and it is also known as a superfruit. Far from being a caped defender of oppressed fruits, a "superfruit" is a recent term that describes any exotic, flavorful fruit that's rich in vitamins and antioxidants. The guava certainly qualifies: It's bursting with vitamins A, B, and C. The rind alone contains five times as much vitamin C as an orange! As far as its appearance goes, the guava looks a little like a pear or an apple. Some varieties are pale green or yellow, others are pinkish or red. The pulp can either be creamy-white or salmon-pink. The guava is a sweet fruit with a unique scent that is difficult to describe. Its fragrance could be compared to a fresh apple or rose petals. Though the pulp is very good, it's full of seeds. Although you can safely eat the seeds, many people choose not to eat the middle of the guava. This is a shame, since the outer layer is not as smooth or sweet as the center. The rind is rather bitter, but it has the highest concentration of vitamins. What all can you do with the guava fruit? There are Caribbean recipes for making a tasty guava jam. You could also use the fruits to make guava mousse, a Caribbean punch, or even make a uniquely sweet barbecue sauce. And, of course, the guava fruit is great to eat on its own. It tastes great, and you get to reap all kinds of health benefits from it. Regardless of how you prepare it, this is a good fruit to keep stocked in your kitchen.
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