Their juicy pulp makes an excellent option for jams, marmalades, and flavorings. Red guava’s aromatic skin is firm when immature, and both the skin and pulp gradually soften as the fruit ripens. Carotenoid, an organic pigment present in red guavas, is said to be responsible for its distinct pink hue. While their flesh matures from light pink to a deep red color, the skin changes from dark green to light green, and then yellow before they’re picked. When fully ripe, these fruits can give juicy pulps with a pleasantly sweet fragrance. The red guava flesh contains dozens of small edible seeds. You might have been familiar with this variety - they’re plump or pear-shaped fruits with pink flesh and smooth, edible yellow skin. Red guava, also known as pink guava, is a popular tropical fruit in Florida and specifically Miami. Whichever variety of guava you use, please be sure to purchase the ripe fruits with soft flesh so they produce more liquid when juicing. Although red guava is the choice for today’s recipe, there are not many great differences in texture and flavor across all the varieties. Guava is low in acidity and rich in antioxidants.
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