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Fruit of Guayaba

The guava fruit is one of the prettiest fruits there is in my opinion.  Although not all species have the characteristic pink color on the inside, as many come in white or red also, the most common species, the apple guava, is pink.  Guava, known as guayaba in Spanish, is grown all over the tropics now-a-days, but it is a fruit native to Latin America, chiefly to Central America, Mexico, and northern South America.  

The guava fruit is a powerhouse of health benefits.  It's leaves and bark contain chemicals that have been proved to have very strong and powerful antidiarrheal, antibacterial, and anti-inflammatory properties.  It's leaves also act as an astringent and diuretic.  The pulp contains four times the amount of Vitamin C than an orange does, and the fruit is also high in Vitamin A, Folic Acid, Potassium, Copper, and Manganese, another other nutrients.  Guava is also high in dietary fiber, primarily because of its high pectin content, which makes it an ideal choice for producers of candies, jams, and marmalades.

Every country eats the guava fruit slightly differently:  In India, they sprinkle it with salt.  In Hawaii they serve it with soy sauce and vinegar.  In other parts of Asia the dip the fruit in prune powder and salt.  In Latin America, guava is most commonly used for beverages and desserts.  Whether it's to make agua frescas, Mexican drink powders similar to Kool-Aid, fruit smoothies, jams, candies, or pastelitos,  Latin Americans prefer their guayaba sweet.  And so do I!
See some of my uses for guava here:   



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