Guava (Firm)

Yes. Raw guava can be a choking hazard, especially the firm or crunchy cultivars. The fruit’s edible seeds can be tricky to manage and may also present an aspiration risk. To minimize the risk, scoop out and discard any seeds and pay attention to the fruit’s texture. The firm, apple-like guavas should be deseeded, skinned, and cooked until soft before serving to babies. As always, make sure to create a safe eating environment and stay within arm’s reach of baby at mealtime.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to guava and guava byproducts (such as guava leaf) are rare, but have been reported. Individuals with allergies to latex may be sensitive to guava. Individuals with Oral Allergy Syndrome who are allergic to birch pollen may be sensitive to guava. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Fortunately, peeling or cooking the fruit can help minimize or even eliminate the reaction.

As you would do when introducing any new food, start by offering a small amount for the first few servings. If there is no adverse reaction, gradually increase the amount served over future meals.

Yes. Guava is loaded with nutrients babies need to fuel their rapid growth. Guava offers fiber, B-vitamins (including vitamin B6 and folate), vitamin E, and potassium. The fruit is also packed with vitamin C to help the body build connective tissue, promote a healthy immune system, and absorb iron from plant-based foods. In fact, guava contains more than four times as much vitamin C as an orange. That’s not all: guava also contains a healthy dose of plant-based omega 3 fatty acids to support brain and visual health. Guava is rich in polyphenols, which are beneficial plant nutrients that, in this case, are antioxidative, anti-cancerous, anti-microbial, and anti-inflammatory. Finally, guava is also an excellent source of fiber, specifically insoluble fiber, which is great for poop but can cause gas and bloating if too much is consumed. For this reason, it may be best to start slow and gradually increase the amount offered.

★Tip: As it ripens, a guava will develop an intense aroma. Note that firm types of guava won’t soften much, even when ripe, so use the fruit’s smell as the first indicator. Store unripe guava at room temperature until ripe, then transfer to the refrigerator, where the fruit keeps for about a week.

Guava originated in the tropics of the Americas, where the Arawak people learned to harvest the plant that they called guayabo for its delicious fruit. As colonization and trade took guava seeds to South Asia and other parts of the world, the fruit proliferated in dry and humid climates alike, an evolutionary leap that led to hundreds of varieties grown today, all going by the same botanical name. Some guavas are sweet, others are sour, and each has edible skin that ranges from creamy white to lime green to golden pink to crimson. Size ranges, too: there are guavas that are as large as a grapefruit, while others are shaped like a pear. There are even guavas that are so tiny that adults can eat them in one bite like a grape.

Firm varieties of guava (also known as amrood, farang, jambu batu, trái ổi, and more) tend to be large, with a thin, pale green skin and crisp flesh inside. Even when ripe, these types of guava remain firm, and their mildly sweet flesh has a similar texture to apple. Throughout Asia, guava is eaten fresh and on its own (and often a bit underripe), julienned and eaten in salads, and—a common preparation at street vendors—sliced thinly and dusted with a flavorful mixture of salt and chili powder.