A small, dark-red, cherry-sized guava relative with sweet-tart aromatic flesh and a strawberry-guava blend of flavors. Higher in antioxidants and vitamin C per bite than common guava.
Strawberry guava is a higher-antioxidant cousin of the guava long loved in Caribbean and Southern diaspora kitchens — a vitamin-C and fiber powerhouse that fits blood-sugar-aware eating better than most sweet fruit.
Strawberry guava packs a strong vitamin C punch — supporting immune function and non-heme iron absorption, the anemia angle that matters for Black women. Its red skin carries anthocyanins, adding blood-vessel-protective pigment beyond what common guava offers. High fiber and a low-to-moderate glycemic load make it one of the more blood-sugar-friendly sweet fruits, and the potassium supports blood-pressure balance. The leaves, like common guava leaves, are traditionally brewed for blood sugar and digestion.
Eat fresh and whole — skin, flesh, and small soft seeds are all edible. Excellent in jams and jellies (the high pectin sets easily). Pick when deep red and slightly soft for peak sweetness.
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