Guava

Don't peel guava because the edible rind has a large concentration of vitamin C. For smoothies and other uses, puree the rind along with the pulp, but discard the hard, white seeds. Guava has about five times more vitamin C than orange (raw guava, 242 mg. vitamin C per 100 g./ orange 50 mg. vitamin C per 100 g.) Purchase mature, green-stage guava which can be refrigerated for a week. When ready to use, ripen the guava at room temperature for 1-5 days. When ripe, guava keeps only a day or two, but the pulp freezes well. Use guava puree for marinade and for entree and dessert sauces. Guava also makes excellent sorbet, frozen yogurt, and combines well with other fruits and vegetables for salads.