Guava
Guava is believed to have originated in Southern Mexico or Central America. There are two varieties; white and pink. Part of the Myratceae family, guava is related to cinnamon, nutmeg, and cloves and is widely grown across the tropical belt. Fresh guava is popular with Asian and Hispanic populations. Influx of these peoples to the U.S. brings greater demand for guava as a flavor component in processed foods and juices.
Fresh guavas have yellowish/green skin and their flesh is either pink or white. They were introduced to the New World by the Spanish and Portuguese. While the market for fresh guava is virtually non-existent in the U.S., guava as an ingredient in blended juices is very popular. It adds a distinctive texture and, if pink, a wonderful tropical color.
I.T.I. carries aseptically packaged pink guava puree from Malaysia where guava is harvested, by hand, year round. Production peaks however during July, August, and September as a result of monsoon rains which generally fall during October, November and December. White guava, also popular in processed foods, is produced in India, Mexico and the Philippines.
Did you know?
- A guava tree will produce fruit for over thirty years.
- While more white guava than pink is produced worldwide, pink is far more popular as an import.
- The U.S. imports 10 million pounds of pink guava puree per year as compared to 2.4 million pounds of white.
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