Red Malaysian guavas are larger than other guava varieties, with a round or oval shape. Like with other guavas, this variety has thin, glossy skin that can be bumpy. The fruit is lightly sweet with a wonderful fragrance. These guavas have vitamins A and C, dietary fiber, potassium, and other micronutrients. In the US, they are available fall through early spring.
Ripening and Storage:
When ripe, the skin is a deep purple-brown and the fruit is bright pink. Store at room temperature for a few days, or up to two weeks in the refrigerator. Once this guava is ripe, try to eat immediately for the best flavor.
The whole guava is edible, although the seeds are usually discarded.
Enjoy the red Malaysian guava fresh, blend into juices and smoothies, flavor cocktails, added to fruit salads, cooked into sauces, preserved into jam, or add to baked goods. They even pair well on a cheese plate.