Guavas | CUESA

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Sat 8am–2pm | Tue & Thu 10am–2pm


The meaty, gritty guava fruit is known for its aromatic, “tutti-frutti” flavor. The approximately 100 guava species, originating from the tropical Americas, are responsible for the wide variety of guava fruit available. They can be yellow, maroon or green outside and off-white or deep pink inside. The amount of seeds is variable too. Considered a “superfruit” for their high antioxidant content, guavas are often used for purees, juices, syrups and preserves. In selecting fresh guavas, it’s important to choose fragrant fruit. They will ripen at room temperature and should never be refrigerated before they are fully ripe.

In Season

February, March, April

Articles about Guavas

January 12, 2011

Local Subtropicals

Think of tropical fruit and chances are warm temperatures come to mind. So it can feel like lucky that — in California — fruit like mangos, guavas and cherimoyas are ripe in winter.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »