Native to the tropics, guava is the fruit from fairy tales — it’s believed to have some seriously “magical” properties and has been used for thousands of years in folk medicinePsidium guajava: a review of its traditional uses, phytochemistry and pharmacology. Gutiérrez, R.M., Mitchell, S., Solis, R.V. Laboratorio de Investigación de Productos Naturales, Escuela Superior de Ingeniería Química e Industrias extractivas IPN. Journal of Ethnopharmacology, 2008 Apr 17;117(1):1-27.. With edible skin and seeds packed with fiber, this fruit is a sweet (sometimes tangy) snack that packs in power and nutrients.
The Magic Fruit — Why They’re Super
Photos by Caitlin Covington
One guava fruit (roughly the size of a medium apple) contains around 40 calories and is chock full of antioxidants and vitamins. Guava is one of the richest fruit-based sources of vitamin C, with each fruit providing 209 percent of the recommended daily amount — beating out even oranges. These sweet and tangy fruits also contain healthy doses of vitamin A, copper, manganese, and folate (essential for producing new cells and keeping them healthy). Guava even contains more potassium than an equal serving of bananas. And guavas get an A+ in fill-up factor, since they’re made up of 50 percent dietary fiber.One study suggested that out of all fruits, guava contains the most antioxidants, which can help prevent the development of chronic diseases.
When trolling the grocery store aisles, select a guava fruit that’s firm but gives to gentle pressure (much like a ripe pear), and store in the fridge for up to one week (we bet it won’t last one day).
Don’t be afraid of this nutritional powerhouse — just dig right in! Down the entire fruit, from the skin to the seeds, since it’s all edible and nutritious. The skin alone, which is usually light green to yellow in color, has more vitamin C than the flesh of an orange. Don’t play a game of Where’s Waldo — look for guava in South American grocery stores or in some higher-end supermarkets. They’re usually sold quite firm, so be sure to ripen at room temperature for a few days before using.
Too much of a good thing? Not really! While too much potassium can be toxic, it’s highly unlikely that someone could eat enough guavas to experience the symptoms (we’re talkin’ 15 fruits per day). So go ahead and fill up that belly — this superfood is Greatist approved.
Superfood Recipe: Guavaritas
Photo by Caitlin Covington
Serves 2What You’ll Need:
8 ounces Guava nectar (or juice/puree your own!)
4 ounces tequila
What To Do:
Juice three of the limes (ending up with about 3 tablespoons juice).
Thinly slice the last lime in round slices. Set aside. (For garnish.)
Mix all ingredients in a cocktail shaker (with a few cubes of ice) until well mixed.
Strain into glasses, garnish with lime, and enjoy!