Guava is an aromatic, sweet tropical fruit that grows in its native South America as well as in California, Florida and Hawaii. The fruit is allowed to ripen on the trees until it falls. Guavas are round or slightly oval in shape, two to three inches in diameter with several small, hard edible seeds.

Guavas are available in many sizes and colors. Skin color can range from pale yellow to red to purple-black. The sweet, juicy flesh is off-white to bright red in color.

Guavas are available fresh only in areas where they are locally grown. They are in season from August through October. Most of the domestic crop is canned or processed into juice, jellies and sauces.

Choose guavas with a fragrant aroma that yield to gentle pressure. Avoid fruit with blemishes or any soft spots.

6 large guavas = 1 cup pulp.

To ripen, allow green guavas to stand uncovered and out of direct sunlight at room temperature. Store ripe guavas in the refrigerator for up to four days.

Wash the guava and cut off the blossom end. Cut in half lengthwise with a utility knife and scoop out the pulp with a spoon or melon baller. To slice, peel off the skin with a paring knife and cut the flesh as desired.