Guava fruit also called Banjiro in Japanese is a fruit grown in the tropics. It is grown through the south in Japan including the islands of Okinawa.

The number of ways to eat guava other than raw include: Guava Juice, jam, and sweets made from guava. When eating guava raw, make sure not to eat too much seeds. There runs a potential risk that that these seeds will sit in your stomach.

The skin of guava fruit ranges in color from green to yellowish depending on ripeness. Ripe guava can be refrigerated for continued storage. However for unripe guava the preferred storage method is said to be exposed to heat.

The nutritional value including vitamins and minerals are the reason why guava fruit is considered one of the great super foods. Despite the buzz about brown polyphenols found in guava, note that this is only found in the leaves of guava that seldom make it to the shelves of grocery stores.