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Guayaba Rojas are small to medium in size, averaging eight centimeters in diameter, and are round to oval in shape. The skin ripens from green to yellow-orange when mature and is semi-smooth to rough, with an uneven surface pocked with marks and dents. Underneath the surface of the thin skin, the flesh is red-pink, grainy, juicy, and filled with many small yellow-brown seeds. When ripe, Guayaba Rojas are aromatic with a musky, honeyed fragrance and have a creamy texture with a sweet, tropical, and slightly acidic flavor reminiscent of strawberries, pears, and citrus.
Seasons/Availability
Guayaba Rojas are available year-round.
Current Facts
Guayaba Roja, botanically classified as Psidium guajava, are the fruits of an evergreen shrub or tree that can reach up to ten meters in height and belongs to the Myrtaceae family. Also known as the Common Guava, Red Guava, and Lemon Guava, Guayaba Roja is a favorite fruit of Peruvians for its sweet flavor and is commonly consumed fresh, juiced, or incorporated into confectionaries and desserts. The Guayaba Roja shown in the photo above is just one of many varieties of guava found in Peru, and other popular varieties include the white guava and the strawberry guava.
Nutritional Value
Guayaba Roja is an excellent source of vitamin C and fiber, and also contains calcium, phosphorus, and some iron.
Applications
Guayaba Roja can be consumed raw and is commonly sliced and tossed into green and fruit salads, chopped into salsa, or is eaten fresh, out-of-hand. The sweet, tangy fruit can also be juiced and mixed with other tropical juices as a refreshing agua fresca, stirred into punches, or used to flavor cream sodas. In addition to juices, Guayaba Roja’s sweet flavor is often used to flavor bread, pastries, ice cream, and desserts, and the fruit is high in pectin allowing it to be used in jams, jellies, and marmalades. The fruit can also be cooked and used in curries and stir-fries or topped over meats such as steak or shrimp for a tropical twist. Guayaba Roja pairs well with lime, pineapple, citrus, coconut, peppers, garlic, onion, and balsamic vinegar. The fruits will keep up to a week at room temperature, depending on the degree of ripeness, and once ripe they should be stored in the refrigerator where they will keep for an additional two days.
Ethnic/Cultural Info
In Peruvian markets, Guayaba Roja is often stacked in small or large groupings to showcase the fresh fruit’s bright colors and highly fragrant, musky aroma. Consumed in Peruvian diets since pre-Incan times, guayabas are valued for their high fiber content and have been used as a natural remedy to improve digestion. In modern day, the fruits are popularly juiced in the market with the pulp included in the drink as a source of fiber or the fruit is consumed whole with the skin on, similarly to an apple. Drinks with guayaba juice such as agua fresca have also become one of the most popular market items in Central and South America as a refreshing beverage on hot, humid days.
Geography/History
The origins of guayaba are mostly unknown as it has been growing wild since ancient times in the Americas and was believed to have been spread by animals and migrating peoples. Experts believe the fruit is native to regions of Mexico spreading down through Central America and into South America. Today Guayaba Roja is found growing wild in Peru and is also cultivated on a small scale in Lima, Cusco, Junin, Loreto, San Martin, and Huanuco. It can also be found in Central America, Mexico, the United States, the Caribbean, Asia, Southeast Asia.
La Granja
Col 47 # 49-49, Rionegro Antioquia
3015818772
Guavas from Colombia…Guayaba Roja is believed to have ancient origins, growing wild in the Americas. Experts think it's native to regions from Mexico through Central and South America. Today, it thrives in Peru’s wild areas and is cultivated in places like Lima, Cusco, and San Martin. Beyond South America, the fruit is also found in Central America, Mexico, the U.S., the Caribbean, and parts of Asia, including Southeast Asia.
La Granja
Col 47 # 49-49, Rionegro Antioquia
3015818772
Guayabas from Colombia...Guayaba Roja, known as Red Guava, is favored not only in Colombia but also in Peru for its sweet taste. These fruits come from evergreen shrubs or trees that grow up to ten meters tall, and they belong to the Myrtaceae family. Guayaba Roja is very versatile, often eaten fresh, juiced, or used in desserts and confections. It is nutrient-rich, offering a great source of vitamin C and fiber, along with calcium, phosphorus, and some iron to support health.
Hernan Fruver Plaza De Mercado Rionegro
Calle 53 # 46 53
(321) 751-6231
Guayaba criolla has ancient origins, believed to be native to Mexico and spreading through Central and South America, thanks to animals and migrating peoples. Today, the fruit grows wild in Peru and is cultivated in regions such as Lima, Cusco, and Loreto, among others. Additionally, you can find guayaba in Central America, Mexico, the United States, the Caribbean, Asia, and Southeast Asia, showcasing its wide-reaching adaptability and appeal.
Legumbres Medallo
Plaza Minorista Medellin
3192026845
Guayabas maduras!...Guayaba Rojas are small to medium-sized fruits with a diameter averaging eight centimeters. As they ripen, their skin transitions from green to yellow-orange, becoming semi-smooth or rough with a marked surface. The red-pink flesh inside is juicy and grainy, packed with tiny yellow-brown seeds. Their aroma is musky and honeyed, and their flavor combines sweetness and slight acidity, evoking hints of strawberries, pears, and citrus.
Guayaba Roja: This sweet and tangy fruit is versatile in its culinary uses. It can be eaten fresh, mixed into fruit salads, or juiced for refreshing beverages like agua fresca. Its distinctive flavor enriches pastries, breads, ice creams, and desserts. The high pectin content makes Guayaba Roja ideal for jams and marmalades. It pairs beautifully with lime, citrus, coconut, and balsamic vinegar.
Central minorista
Guayaba Roja is an excellent source of vitamin C, providing a significant boost to the immune system, and is rich in dietary fiber, aiding digestion and overall gut health. It also contains smaller amounts of calcium, phosphorus, and iron, contributing to bone strength, energy production, and oxygen transportation in the body. These nutrients make Guayaba Roja a nutritious addition to a balanced diet.
Euro Palma Grande
Av Las Palmas
Guayaba Roja is believed to be native to regions spanning Mexico, Central America, and South America. In Peru, it grows both wild and on a small scale in areas like Lima, Cusco, Junin, Loreto, San Martin, and Huanuco. This fruit has ancient origins and was likely dispersed by animals and migrating peoples. Today, it is also cultivated outside the Americas, including parts of Asia, the Caribbean, and the United States.
Specialty Produce
1929 Hancock st. San Diego CA 92110
619 295 3172 [email protected]
Guayaba Roja is not only consumed whole, similar to an apple, but it is also commonly juiced with the pulp included to retain its high fiber content. Drinks like guayaba agua fresca have become a popular choice in Central and South America, offering a refreshing option during hot, humid weather. This highlights the fruit's versatility in modern culinary practices, in addition to its historical significance as a dietary staple in Peruvian culture.
Markov Farms
Valley Center, CA
+17608010713
Guayaba Rojas: These fruits have a unique red-pink flesh that is grainy, juicy, and filled with small yellow-brown seeds. Their flavor combines sweetness with a tropical, slightly acidic tang, evoking hints of strawberries, pears, and citrus. With a creamy texture and musky, honeyed fragrance, Guayaba Rojas offer a sensory experience that’s as enticing as their bright yellow-orange exterior suggests.
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