The fragrant, juicy flesh of the guava is either pale yellow or salmon-coloured depending on the variety. Choose firm, blemish-free fruit that gives slightly in your hand. You can eat the grainy skin and the seeds if desired, so there's no waste. Guavas have up to five times more vitamin C than oranges. Available all year.
Uses: Add to fruit salad or remove the juice with a lemon juicer to make a refreshing drink.
To store: Ripen at room temperature then store in the fridge.
To prepare: Slice or cut guavas into chunks.