The meaty, gritty guava fruit is known for its aromatic, “tutti-frutti” flavor. The approximately 100 guava species, originating from the tropical Americas, are responsible for the wide variety of guava fruit available. They can be yellow, maroon or green outside and off-white or deep pink inside. The amount of seeds is variable too. Considered a “superfruit” for their high antioxidant content, guavas are often used for purees, juices, syrups and preserves. In selecting fresh guavas, it’s important to choose fragrant fruit. They will ripen at room temperature and should never be refrigerated before they are fully ripe.

In Season

February, March, April

Available From

Varieties Available

Articles about Guavas

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »