Eat Guava - This Is How It Works

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Guava – this is how the fruit is eaten

The guava is one of the berries, although it looks more like a pear. However, the fruit is not related to this.

Normally, the guavas are harvested when they are not yet ripe. The fruit traders want to prevent the fruit from going bad during transport.
This is the reason why the berries are usually still green when they are in the fruit display. But that’s not bad, because the guava ripens later.
As soon as the color changes from green to yellow, the fruits are suitable for consumption. If the guavas feel soft, this is another indication that they are ripe.
The skin of the guava is thin and quite edible, but it has a slightly tart taste. In complete contrast to the flesh of the guava, which tastes sweet and sour and very aromatic.
If you prefer to skip the skin, eat the guava like a fig. You cut the fruit in half and then scoop it out. You eat the small seeds, but you should not chew on them, as they leave a bitter aftertaste.
In addition to numerous nutrients, guavas contain a lot of pectins, just like apples, for example. Pectin swells in the stomach and fills you up for a long time. Da, in turn, makes the southern fruit a perfect break snack.

The guavas bring essential nutrients to our health. These include amino acids as well as minerals, fatty acids, trace elements, and vitamins.

In particular, the high proportion of almost all B vitamins, except B12, characterizes the fruit. The B vitamins are important for strong nerves and building muscles, among other things. In addition, the B vitamins play an important role in the regeneration of the skin.
This also applies to the beauty vitamin E and the provitamin A. With the vitamin C also contained in the guava, if you were to eat only 100 grams of the fruit, you could cover the requirement for around eight days if the vitamin were not water-soluble. Water-soluble vitamins are not stored in the body.
Due to its vitamins, the fruit is good for preventing colds. But not only that: the guavas are also said to protect against high blood pressure, help with intestinal problems and prevent scurvy.
If you want to eat the fruit quickly, keep the guavas at room temperature, where they will ripen quickly.
If the guavas are to be stored for some time, a cool place such as the refrigerator or the cellar is ideal. If stored in a cool place, the sensitive fruits will keep for about three weeks. If you have your guava plants that bear a lot of fruit, process the food into jam or juice.