The shape of red-heart guava is the same as that of ordinary guava, but the pulp is red after cutting, which tastes sweet and sour and has a strong aroma. The pulp is waxy and soft, rich in vitamin C, protein, amino acids, fat, carotene, dietary fiber, calcium, iron and phosphorus.
Fresh and ripe guava has a special aroma, which is different from the strong but monotonous sweetness of other tropical fruits. In the fragrance of guava, it seems that it is not so rampant, but in the tortuous buffer, it weakens a lot of oppression and makes people enjoy a fresh and crisp sweetness more relaxed.
The origin of red-hearted guava
Guava with red heart is also called guava, and guava is also called yellow belly and chicken and duck pot. The native name of Chaozhou, Shantou and Taiwan Province in Guangdong Province is Bazi. Guava originated in tropical America and spread from Mexico to Peru from 16 to 17 century. According to the Records of Taiwan Province Province, guava has been introduced to China for nearly 300 years, but wild guava has also been found in southern Guangxi.
Guava has thin skin and delicate texture. Touching it will hurt and change color. Fruit farmers say that guava will change color one day, taste the next day and rot the third day. At present, guava is planted in Guangdong, Guangxi, Fujian, Taiwan Province and Jiangxi provinces. There used to be many counties near Luofu Mountain in Guangdong, but now Ruibao and Datang in the suburbs of Guangzhou are more famous. Fujian is mostly produced in Fuzhou and Longxi.