You can chomp, chop, fry, bake guava just as you would an apple. But an apple doesn’t have the great tropical taste and aroma that a guava has.
Choose fruit that is slightly soft to the touch. As ripening occurs, the guava’s odor turns from musky to heavily floral. The fruit lightens in color as it ripens, and its aroma becomes more intense. Ripen at room temperature.
Guava sitting out on a kitchen counter will seduce you into eating it. You can just chomp into it, like you would an apple. But there’s more.
Guava has a “seedy” center that you’ll bite around when eating like an apple. But for fruit salads, side dishes and desserts, you’ll want the seeds out.
Here’s how to do it. It’s not hard, it gets easier as the fruit ripens.
If you’re using the guava for cooking, you might want to poach it for 10 minutes first. The seedy centers pops right out on red guavas.
Grab a cutting board, a good sized knife, vegetable peeler and your choice of an ice cream scoop (with pointed end), serrated grapefruit spoon or melon baller.
Step one: cut off the guava’s ends with the knife.
Skip steps 2 and 3 if you want to leave the guava’s skin on.
Step two: stand the guava up on one of the ends and use a vegetable peeler to remove the guava’s skin on the upward side. Use a downward motion. Then stand the guava up on the other side and remove the skin using the same motion.
Step three: holding the peeler sideways and using the table to steady it, peel off the skin around the middle of the guava.
Step four: cut the guava in half, making the cut about halfway between the cut-off ends.
Step five: score around the circumference of the seedy area with a paring knife, or
serrated tip scoop or spoon. Then scoop out the seed area.
You’re all set to chop up guava for a salad, throw into the blender for a smoothie, or use a food processor to make a puree for a dessert.