Three common ways to eat guava:

They are direct consumption, made into juice, pickled guava.

1, direct consumption

Guava is fresh fruit, can be washed and eaten directly, without peeling can also be eaten Oh.

Wash the guava and cut into pieces, sprinkle with the right amount of sour plum powder or salt, mix well to eat. Guava has a delicate texture and a sweet and sour taste, so you can eat it with plum powder or salt, for more flavor.

2, made of juice

The guava washed and cut into pieces, put into the juicer, and then add the right amount of cold water, it will be stirred into juice can be, the operation is very convenient, of course, you can also according to personal preference with some other fruits or vegetables with the juice, but also rich in nutrients. The sweet and sour taste of guava juice is especially suitable for children and the elderly.

3, pickled guava

With water to clean the guava, and then remove the tail and the tip, and then cut into more uniform pieces with a knife. Prepare 600 grams of guava, 15 grams of salt and 50 grams of sugar, and the right amount of licorice powder. Sprinkle the salt on the cut guava and wait for about an hour, then turn the guava to make full contact with the salt, which will take about three hours to finish pickling, and pour off the water from pickling.

Guava (Psidium guajava?Linn.) myrtle family trees, up to 13 meters high; bark smooth, gray, flaky peeling; shoots angular, hairy. Leaf blade leathery, oblong to elliptic, apex acute or obtuse, base subrounded, slightly rough above, hairy below, lateral veins often sunken, reticulate veins conspicuous; petiole 5 mm long.

Flowers solitary or 2-3 in cymes; calyx tube campanulate, hairy, calyx cap irregularly fissured; petals white; stamens 6-9 mm long; ovary inferior, united with the calyx, style as long as the stamens. Berry spherical, ovoid or pyriform, with persistent sepals at the tip, flesh white and yellow, placenta plump, fleshy, light red; seeds numerous.

Native to South America. Cultivated throughout S China, commonly escaped as a wild species, as far N as the Anning River valley in SW Sichuan, on wasteland or low hills; fruit edible.

References

Baidu Encyclopedia-guava