Guavas, tropical fruits cherished around the globe, boast an impressive nutritional profile, with high levels of vitamin C and folic acid. These fruits exhibit a range of sizes and colors, starting as green when young and transitioning to yellow, pink, or even a deep purple hue as they ripen. While guavas are predominantly round, their skin texture can vary from thick and crispy to slightly thinner, depending on the specific variety.
Known as “Bayabas” in Tagalog and “Bayawas” in Bicol, guavas are entirely edible, from the skin to the seeds nestled inside the fruit. Their flavor profile can be sweet or slightly sour, providing a versatile taste experience. Though guavas are believed to be native to Mexico, the Philippines is home to several different types of Bayabas or Bayawas fruits, which have become an integral part of the local culture and cuisine.
In addition to their high vitamin C and folic acid content, guavas are an excellent source of fiber, potassium, and vitamins A and E, all of which contribute to their numerous health benefits. These fruits are thought to promote heart health, aid digestion, and support immune function, among other potential advantages.
Guavas can be enjoyed in various culinary applications, including fresh consumption, juices, smoothies, salads, and desserts. The fruit’s unique combination of sweetness and tanginess makes it a popular ingredient in jams, jellies, and sauces. Furthermore, guava leaves have been used in traditional medicine to treat ailments such as diarrhea, dysentery, and skin infections, showcasing the fruit’s versatility and usefulness beyond its delectable taste.
