Raw and sweet
The guava is a fruit native to Brazil. The Aztecs cultivated it more than 2,000 years ago.
Its flesh can be white, yellow, or pinkish red. It has a fairly firm, seedless outer zone and a jelly-like inner zone surrounding multiple hard seeds measuring 3 to 5 mm.
The guava fruit has a very valuable antioxidant content. Several scientific studies have shown that the guava has a high level of polyphenols. There are 10 times more in the peel than in the flesh.
In addition, the guava is an excellent source of vitamin C and contains vitamin A; both of these vitamins have antioxidant properties. Its vitamin C content is five times higher than that of an orange.