Guava.

Guava has a pale green skin, crisp pale flesh and a fragrance you notice before you taste it. Eaten firm it is crunchy and refreshing, and eaten softer it is sweeter and more perfumed.

Ways to use it

• Cut into wedges and eat with a pinch of salt, sugar and chilli, the way it is often served in Thailand.
• Slice into a fruit plate with pineapple and watermelon.
• Dice into a green salad for a little crunch.
• Blend ripe fruit into a drink and strain out the seeds.
• Eat the skin, or peel it, as you prefer.

Storing it

Guava keeps ripening after harvest, so a firm fruit can wait on the counter at room temperature. Below 5 degrees Celsius guava can show skin discolouration and a gel-like pulp, so it is gentler to ripen it first and use the fridge only for fruit that is already ripe. Wash under running water before cutting, even if you will peel it.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.