You can peel guava or eat it with the skin on.

Guava is one of the tropical fruits with very strong adaptability. It is native to the tropical regions of America, and is now mainly planted in Jiangxi, Fujian, Yunnan, Sichuan and other provinces in China. Eating guava can choose to peel or not peel.

First, wash the guava, then peel off the top of the guava. Then cut the guava in half and gently break a small piece off so that you can eat the guava either with or without the skin.

Introduction to Guava

The guava is a plant of the myrtle family, common in appearance as a shade tree. In Central and South American regions, guavas can grow to heights of 30 feet or more, which indicates that they are very fond of warm climates. In Florida, guava trees are about 20 feet tall, which means their growth has been stunted because they could have grown much taller.

Currently found in Malaysia, Vietnam, Hawaii, Peru, Mexico, China, India and the southern tip of the U.S., guava trees have either a single upright trunk or multiple branches that rise upward to form a lush canopy, and the flowers are small and delicate, like white fireworks, surrounded by oval or teardrop-shaped leaves.

The guava is known by different names in different parts of the world (in India, for example, it's called "amrood"), and its appearance varies, with a skin color of light green, pink or white, and a fruit shape of either round or oval (botanists consider it a berry), depending on the variety.

Internally, the varieties remain largely of the same color and all grow tiny, edible brown seeds. Guavas have a tart, sweet flavor, a bit like a pear and a bit like a strawberry.