How to Eat Guayaba Guava: the Complete Guide to Eating It Raw or Cooked

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Telling whether a guayaba is ready to eat requires trusting your senses rather than looking for a uniform color. Unripe guavas are hard, deep forest green, and odorless. As the fruit matures, several distinct shifts occur:

• The rind softens from dark emerald to a pale yellowish-green or warm chartreuse. Some pink cultivars develop soft amber blushes.
• Press your thumb gently against the rind. An unripe guava feels like an unyielding wooden sphere. A ripe fruit yields slightly under gentle pressure, behaving much like an avocado or a ripe pear. If your thumb sinks deeply without resistance, the fruit has passed its peak and begun fermenting.
• Scent is the most reliable metric. Ripe guavas broadcast an unmistakable, sweet perfume that fills an entire room. If you hold the stem end to your nose and smell nothing, let the fruit sit on your kitchen counter for 2, 4 days at room temperature.

To accelerate ripening, store firm guayabas inside a brown paper bag with a banana or apple. The concentrated ethylene gas will bring them to peak tenderness within 48 hours. Once the skin gives under light pressure and the aroma turns rich, transfer them to the refrigerator crisper drawer to halt rapid decay.