1, washed and eaten directly, the pulp of guava is rich in nutrition, which can be eaten with or without skin; 2, making sauces, guava can be made into jam, hot and sour sauce and jelly after being cooked; 3. It can be eaten by juicing. Juice 3-4 guavas and add a little honey to serve. Guava tastes sweet and juicy, with smooth flesh and few seedless stones.

Guava, namely guava, is a tropical fruit tree with strong adaptability, which is native to tropical America. /kloc-was introduced to China at the end of 0/7. It has been cultivated in Taiwan Province, Hainan, Guangdong, Guangxi, Fujian, Jiangxi, Yunnan and other provinces, and some places have escaped into wild fruit trees.

Guava itself is rich in nutrition, especially protein and vitamin C, and also contains vitamins A and B and trace elements such as calcium, phosphorus, iron and potassium.

Guava is rich in dietary fiber, carotene, fat and other nutrients, as well as fructose, sucrose, amino acids and other nutrients. The fruit should be cut in half before eating.