The red heart guava is more delicious than the white heart guava.

White-heart guava generally has a higher hardness and a sour and crisp taste. When red-heart guava is not fully mature, the taste will be crisper. When ripe, it will be sweet and juicy, with smooth pulp.

The red heart guava retains the rich fruity aroma of native guava, which is as strong as durian. Especially the fully mature red heart guava has a richer smell, while the fruity aroma of the white heart guava is obviously stronger. It's lighter than Red Heart Guava.

The anthocyanin and lycopene content in red guava is higher than that in white guava, and anthocyanin and lycopene are water-soluble natural pigments widely present in plants. Therefore, in terms of nutrition, the nutrition of red heart guava is higher than that of white heart guava.

Selection of guava:

The first step is to look at the color of the guava peel. Normally, the color of the peel is green or yellow, and the skin is very smooth without any pits, spots or cracks.

The second step is to determine the weight of the guava. If you pick this fruit up and it feels heavy, it means it is very fresh.

The third step is to taste the texture. Fresh guava has a very crisp texture and a very smooth skin. It has a rich fruity aroma after being cut into pieces.

The fourth step is to smell the fruit. Ripe fruits will exude a rich fruity aroma.