Guava is a familiar fruit in autumn, loved by many people for its mild sweetness, slightly sour taste and characteristic crispness. However, not every guava has the same quality. A few experiences below can help buyers easily choose delicious guavas.
Color observation
You should choose guava fruits that are light green or slightly yellowish green, with relatively uniform skin color. Fruits that are too green can often be still young, hard flesh and astringent taste. Meanwhile, guava turns dark yellow, with many soft or dark areas that are often overripe.
Choose fruits with balanced shapes
Guava fruits that are balanced in shape and firm to hold often have a full flesh. You should not choose fruits that are bruised, cracked, scratched a lot or show signs of pests and diseases. Fruits that are too light compared to their size may have little water and flesh that is not crispy.
Check hardness
Gently press on the skin with your hand. Delicious guava is usually moderately hard, firm in hand but not as hard as a young fruit. If the fruit is too soft, it is likely that it has ripened too much or has been left for too long. For people who like to eat crispy, they should prioritize firm fruits, firm skin and no abnormal hollows.
Pay attention to the stem and aroma
Fresh guava usually has green stems, not dry or dark. When brought near the nose, medium-ripened guava usually has a light, natural fragrance. If the guava is almost odorless, the fruit may still be green; conversely, a strong odor accompanied by a soft skin may be a sign that the fruit is overripened.
When buying, guava should be washed thoroughly before eating. If not used immediately, it can be stored in the refrigerator to maintain freshness and crispness. Choosing the right fruit helps guava retain its characteristic flavor, suitable for eating directly or for salad, juice and snacks.
