There are three common ways to eat guava: directly as a fresh fruit, made into juice, can also be cooked.

1, direct consumption

Taste and apples and pears are very similar to the fruit, ripe can be eaten directly after the fresh, washed with water to eat directly after biting or slicing can be eaten after the texture of the crunchy, sweet taste.

2, made of juice

The guava washed with water, cut into pieces, take out the seeds inside, and then put into the cooking machine with the right amount of cold water, squeeze out the juice, take out and then poured into a cup, add honey to taste, mix well and then you can drink directly.

3, boiled guava

boiled guava can be made into jam, jelly, chutney and other sauces.

Extended Information:

p>1, guava, alias: guava, chicken poop fruit, pluck, trumpet guava. Native to South America. Cultivated throughout South China, common have escaped for the wild species, as far north as southwestern Sichuan Anning River Valley, born on barren land or low hills; fruit for food; leaves containing volatile oil and tannins, etc., for medicinal purposes, have dysentery, stop bleeding, stomach and other effects; leaves boiled to remove tannins, dried for tea, taste sweet, have a heat-clearing effect.

2, guava preservation

Eating guava should be placed in a clean, dry, sealed containers, or guava into a plastic bag sealed, and then the container or bag into the refrigerator or other clean, dry, cool and avoid direct sunlight. If you are storing guava at room temperature, it is best to consume the guava within two weeks, otherwise it will easily lose its nutrients.

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