Guava is warm, guava is neither hot nor cold. Its water content is not very high, not as hot as durian, but it is a warm fruit. The general population will not get angry if they eat it, and only those who are hot and dry will get angry if they eat too much.

Guava is mainly distributed in Guangdong, Guangxi, Taiwan Province, Hainan, Fujian and other regions. It has the advantages of strong growth adaptability, easy management, early growth, flowering all year round, high fruit yield.

Guava contains fructose, starch and other ingredients, as well as fruit acid, pectin and other ingredients. The pectin in immature guava is not softened, so it tastes sour and crisp, while the pectin in fully mature guava is softened, so it tastes sweet and soft.

Mature guava fruit tastes sweet and juicy, and its flesh is smooth. It tastes a bit like a banana, but it has more juice and seeds than a banana. Some people think it tastes like Sakyamuni fruit.

However, the immature guava fruit tastes sweet and sour, with crisp taste and a little green peel. It tastes a bit like hawthorn, and some people say it tastes like crisp peach.

First, how to choose the maturity of guava

1, texture softening?

Guava is crisp and hard. Raw guava tastes hard, while cooked guava will be much softer, soft and delicious. ?

2. The color is getting lighter?

The color of raw pomegranate is green and rich, while the color of fully mature pomegranate becomes pale and whitish, and the color becomes light green or whitish green. ?

3. Is the fragrance stronger?

After the raw guava is squeezed out, it will have a slightly irritating special smell. When it is fully mature, it will become stronger, with a faint fragrance and sweetness.