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Fragrant, sweet-tart, and bursting with nutrition, Indian Guava — known as Amrood in Hindi, Koyya Pazham in Tamil, and Peru in Marathi — is one of India's most beloved everyday fruits. With its pale green skin, creamy white or pink flesh, and distinctive floral aroma, Indian guava is far more flavourful than the varieties commonly found in UK supermarkets. Exceptionally rich in vitamin C and dietary fibre, it's a powerhouse of nutrition in every bite. Browse our full range in Fresh Fruits or explore all our fresh produce in Fresh Foods.
The simplest and most popular way to enjoy Indian guava is sliced fresh with a sprinkle of chaat masala, black salt, and chilli powder — a classic Indian street snack. Guava is also excellent blended into Amrood Smoothies or Guava Juice, made into a tangy Guava Chutney with ginger and chilli, or cooked into Guava Jam and Jelly. In South Indian cooking, it's used in Koyya Pazham Pachadi (guava relish) and as a fresh addition to fruit chaats.
Store unripe guava at room temperature until it softens slightly and becomes fragrant — usually 2–4 days. Once ripe, refrigerate and consume within 3–5 days. Cut guava should be stored in an airtight container in the fridge and used within 2 days. Do not over-refrigerate as it dulls the flavour.
Q: How do I know when Indian guava is ripe?
A: Ripe guava yields slightly to gentle pressure, has a strong floral fragrance, and the skin turns from bright green to a softer, slightly yellow-green. The flesh inside will be creamy and soft.
Q: Can I eat guava with the skin and seeds?
A: Yes — the skin is edible and nutritious. The seeds are also edible, though some people prefer to scoop them out. Both are safe to eat and add to the fibre content.
Q: Is Indian guava different from regular guava?
A: Yes — Indian guava varieties are typically more fragrant, flavourful, and aromatic than the varieties commonly sold in UK supermarkets. They have a more complex sweet-tart flavour and a stronger floral aroma.
