Guava is high in vitamin C, having more than orange. There are several varieties: the common, white or pear guava, the red or apple guava and the strawberry guava. The fruit can be eaten raw, as preserves, in paste or as juice. The flesh is either white or a pretty pink colour. Guava ‘cheese’ – blocks of thick guava preserve – make one of the most popular deserts in Brazil and, when combined with slides of plain cheese – ‘Queijo Minas’ – make a delicious combination called ‘Romeo and Juliet’. Check out our recipe for Guava Souffle.