Editing Guava (section)

== Uses ==
{{nutritional value | name=Guavas, common
| kJ=285
| water=81 g
| protein=2.55 g
| fat=0.5 g
| carbs=14.32 g
| fiber=5.4 g
| sugars=8.92 g
| calcium_mg=18
| iron_mg=0.26
| magnesium_mg=22
| phosphorus_mg=40
| potassium_mg=417
| sodium_mg=2
| zinc_mg=0.23
| manganese_mg=0.1
| vitC_mg=228.3
| thiamin_mg=0.067
| riboflavin_mg=0.04
| niacin_mg=1.084
| pantothenic_mg=0.451
| vitB6_mg=0.11
| folate_ug=49
| vitA_ug=31
| betacarotene_ug=374
| opt1n=[[Lycopene]]
| opt1v=5200 µg
| vitK_ug=2.2
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/173044/nutrients Link to USDA Database entry]
}}

=== Culinary ===
In Mexico and other Latin American countries, the beverage [[agua fresca]] is often made with guava. The entire fruit is a key ingredient in [[Punch (drink)|punch]], and the juice is often used in culinary sauces (hot or cold), ales, candies, dried snacks, fruit bars, and desserts, or dipped in [[Chamoy (Sauce)|chamoy]]. ''[[Pulque]] de guayaba'' ("guayaba" is Spanish for guava) is a common alcoholic beverage in these regions.<ref>{{Cite book|url=https://archive.org/details/nationalgeograph0000onst|url-access=registration|page=[https://archive.org/details/nationalgeograph0000onst/page/36 36]|quote=aguas frescas national geographic.|title=National Geographic Traveler: Mexico|last=Onstott|first=Jane|date=2010|publisher=National Geographic Books|isbn=9781426205248|language=en}}</ref>{{better source needed|date=January 2024}}

In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple; it is also eaten with a pinch of salt and pepper, [[Cayenne pepper|cayenne powder]] or a [[Spice mix#Masala|mix of spices (masala)]]. In the Philippines, ripe guava is used in cooking ''[[sinigang]]''. Guava is a snack in Cuba as [[Cuban pastry|''pastelitos de guayaba'']]; and in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of [[Li hing mui|dried plum powder]] mixed with sugar and salt for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is consumed in many countries. The fruit is also often included in fruit salads.

Because of its high level of [[pectin]], guavas are extensively used to make candies, [[fruit preserve|preserves]], [[fruit preserve#Jelly|jellies]], [[fruit preserve#Jam|jams]], and [[Marmalade|marmalades]] (such as Brazilian ''[[goiabada]]'' and Colombian and Venezuelan ''[[bocadillo (dessert)|bocadillo]]''), and as a marmalade jam served on toast.<ref name="morton" />

Red guavas can be used as the base of salted products such as sauces, substituting for [[tomato]]es, especially to minimize the acidity. A drink may be made from an [[infusion]] of guava fruits and leaves, which in Brazil is called ''chá-de-goiabeira'', i.e., "tea" of guava tree leaves.