There are many ways you can enjoy guava. Every part of this tropical fruit is edible, with its flesh offering fiber, protein, potassium, and vitamin C.

Nutritionist Ella Davar suggests eating guava raw, as this preserves its nutritional value. Simply wash the guava with warm water, slice or cut it in half, and eat it with a spoon.

You can eat it with or without the skin and seeds, mix it into smoothies, or season it with a bit of salt. Try adding guava to fruit or vegetable salads for a subtle, sweet flavor.

If you have a sweet tooth, try recreating Starbucks' Iced Guava Passionfruit Drink at home using coconut milk, guava juice, passion fruit juice, pineapple ginger syrup, and ice.

Guava can also be used in cooked dishes by boiling, steaming, sautéeing, or baking. Add pureed guava to coconut macaroons or make guava jam for oatmeal.

With their nutty flavor, guava seeds can replace flaxseed and sesame seeds in most recipes and be sprinkled over ice cream and salads or used in fresh juices and smoothies.

Ripe guavas are usually yellow or pink, with a soft texture and sweet scent. An unripe guava is green and firm, but you can place it in a paper bag to speed up ripening.

Avoid guavas with a mushy texture, cuts, bruises, moldy spots, or unpleasant smells. Store them at room temperature for up to six days or refrigerate for up to 15 days.

Alternatively, peel and cut the fruit into chunks, place them in a ziplock bag with some sugar syrup, and freeze. Serve within 12 months and thaw before eating.