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can anyone tell me when guavas are ripe in phoenix?
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good luck and advanced congrats on your guavas. I actually love to eat them when they are semi-ripe; still acrid but somewhat sweet. It is at that stage when i find them so refreshing, especially on a hot summer day. Once the rind loses its crunchy texture, you are assured of ripeness and maxed out sweetness, but also would have lost the tart, which many find so pleasing.
and by then the pulp inside has already turned soft and squishy.
thanks rafael, i have a white one and a barbie cherry one. the cherry one is loaded and about the size of a dime so i can't wait
it depends on what genera of guava you have. If you have the psidium varieties, they are usually ready when they have considerably lightened up in color(most of them start out as dark green), say, yellowish or whitish green, and when it is easy biting through them. Loss of firmness or crispiness is a sure sign they are ripe, but often, they are probably a bit mushy inside. Guava fruits are not toxic when immature, but may be very acrid.
btw, some relatively uncommon guavas come in reds or maroons, and the 'bite test' may be the only gauge.
thank you so much larry,if it wasen't so much trouble to keep the frost off them i would have more
I have a few varieties of guava growing, they are now in the 3rd year and flowering heavily. My Malaysian Red flowers and ripens fruit at any time of year, one or two trickle in every few weeks. My Tropic Pink, Mexican Cream, and the others produce in mid summer into fall. If there is a better guava than the Mexican Cream I would love to know about it, I could eat those every day of my life. Will soon have the second fruit from my SuSu guava, first one last year was delicious. There is someone I met at the extension office that grows over 200 guava trees. If people had any idea how good guavas are more would grow them.
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