pink guava
Last Updated : Jan 10,2018


Pink Guava Glossary |Health Benefits, Nutritional Information + Recipes with Pink Guava | Tarladalal.com
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Also Known as
Laal amorood, peru

Description
Pink guava with its unique flavour, taste, pink coloured pulp and numerous health-promoting qualities, the fruit easily fits in the new functional foods category, often called “super-fruits.” Pink guava, unlike white guava has a pink coloured sweet pulp loaded with seeds. They are oval in shape with the outer skin being rough, often with a bitter taste, or soft and sweet, depending on the level of ripeness. Pink guavas generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. This tropical fruit, known as 'peru' locally, is easily available. And because they are quite cheap in terms of cost, everyone can afford them. Guavas are sold in varying degrees of ripeness. However, it's best to quickly eat them within two days of getting ripe. The fruit is soft when ripe with sweet musky aroma and creamy in texture. Internally, the flesh is pink and the ripe fruits have rich flavour with sweet-tart taste. Each fruit contains numerous tiny, semi-hard edible seeds, concentrated especially at its center.

Chopped pink guava
First wash the pink guava very well as they tend to collect dirt. Put the washed and peeled or unpeeled guava on a chopping board and chop them in small 1-2 inch sized pieces with a sharp knife. They may be chopped in to big chunks or smaller ones as per the recipe.

How to Select
While buying pink guava from market, choose the long varieties with oval shaped and intact skin without any cuts, bruises, or patches. Avoid buying over ripe pink guavas which have cream coloured skin and appear to be soft when pressed gently.

Culinary Uses
• Guavas are generally eaten raw along with the skin, pulp and seeds.
• They can also be stewed with sugar and spices, pureed and made into juice or drink.
• The de-seeded pulp can be used to make jams, jellies, muffins, tarts and ice cream.
• Pink guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those sensitive to the latter's acidity.
• In Asia, a special tea is made from guava fruits and leaves.
• •Guava juice can be used as mocktails and slices in ice creams, sorbets, salads and yoghurt to impart its distinct flavour.

How to Store
Guavas like other tropical fruits should not be refrigerated unless over ripe. Ripe guavas should exhibit a fragrant fruity aroma. They will continue to ripen after harvest and should be stored at room temperature unless it is very ripe.

Health Benefits
• Guavas are beneficial in regulating blood pressure. It is said that one guava contains almost a similar amount of potassium that's present in bananas. Potassium reverses the effects of sodium, thereby regulating the balance of blood pressure.
• Consumption of guavas helps slow down the absorption of sugar in the blood. It is rich in fibre and is helpful for diabetic individuals.
• Consumption of guavas helps slow down the absorption of sugar in the blood. It is rich in fibre and is helpful for diabetic individuals.
• Pink guavas are often marketed as super fruits", being rich in vitamins A and C, and if the seeds are eaten too, omega 3 and omega 6 poly unsaturated fatty acids and especially high levels of dietary fiber.
• 100 g of pink guava fruit provides nearly twice the amount of lycopene as tomatoes. Studies suggest that lycopene in pink guavas prevents skin damage from UV rays and offers protection from prostate cancer.
• Pink guava is also a moderate source of B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), vitamin E and K, as well as minerals like magnesium, copper, and manganese.




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