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Pink guavas grow on medium-sized evergreen trees approximately 10 meters tall. The fruits are round to slightly ovate and average 6-10 centimeters in diameter. They have smooth green skin that ripens to a golden yellow with intermittent brown markings. The inner salmon pink flesh is semi-soft and holds small round yellowish seeds that may be removed but are often eaten whole. Pink guavas have a sweet musky fragrance with tropical notes of papaya, passion fruit, melon, and ripe pear. They have a moderate acidity and are very sweet, in fact, they are considered to be the sweetest of all the guava varieties.
Pink guavas can be used in both sweet and savory applications and may be cooked or simply eaten raw out-of-hand. They have a higher moisture content than the white varieties and therefore easily cook down into a paste or puree. Combine with soy sauce, lemon juice, and allspice for sauce over chicken. Alternatively, sweetened Pink guava puree can be used to make ice cream, jams, jellies, juices, and cocktails. Other complementary flavors include berries, citrus, bananas, ginger, honey, coconut, and curry.
Before you refrigerate the guava, place the entire fruit in a bag to protect it in the refrigerator. Other fruits can give off gasses that encourage ripening, and the bag will ensure that the guava is safe. Make sure the bag is clean and dry before putting the guava in it.
Pink Guava and Strawberry Smoothie
1 ice cube (tray)
1 pink guava
1 Tbsp. water