Common Guava Varieties in Mexico
Mexico is a significant global producer of guavas, with a long history of cultivation and consumption. The varieties found here are integral to the country's cuisine, from street food to fine dining. The most common species is the Psidium guajava, but several distinct cultivars are prominent in Mexican agriculture and markets.
The Mexican Cream Guava (Psidium guajava 'Mexican Cream')
Also known as 'Tropical Yellow' or 'White Mexican' guava, this variety is highly prized for its sweet, aromatic, and creamy flesh.
- Appearance: The fruit is typically medium-sized, round, or oval, with a smooth, light-yellow skin that can develop a slight reddish blush when ripe.
- Flavor and Texture: It features a creamy-white, thick, and very sweet pulp with a custard-like texture. Its aroma is strongly tropical, reminiscent of strawberry and pineapple. The seeds are relatively soft and less numerous compared to other white varieties.
- Culinary Uses: The Mexican Cream guava is a favorite for fresh eating and for making beverages like agua de guayaba. Its rich, sweet flavor and creamy consistency make it ideal for jams, juices, and desserts such as pastries, ice cream, and the traditional bocadillo con queso, a guava paste served with cheese.
The Mexican Pink Guava (Psidium guajava 'Mexican Pink')
This variety is celebrated for its juicy, flavorful pink flesh and aromatic qualities.
- Appearance: The fruit has a light green skin that turns yellowish with pink hues upon ripening. It is generally smaller and more uniformly shaped than its white-fleshed counterpart.
- Flavor and Texture: It offers a stronger, more fragrant, and sweeter flavor profile than the white guava, with notes of strawberry and floral undertones. The flesh is softer, juicier, and often contains fewer seeds, making it a convenient choice for many applications.
- Culinary Uses: The Mexican Pink guava's vibrant color and strong flavor make it perfect for visually appealing and flavorful applications like smoothies, juices, and colorful desserts. It is also used to create sauces, such as the unique guava-based mole found in Calvillo, Aguascalientes.
The 'Criolla' Guava
While less commercially dominant than 'media-china', the 'criolla' or native guava is still cultivated in Mexico, particularly in smaller quantities. These are often local heirloom varieties that have adapted to specific regional conditions.
- Characteristics: 'Criolla' guavas can vary significantly in size, shape, and flavor depending on the region. They are often valued for their hardiness and unique, localized flavor profiles that reflect the specific microclimates of their cultivation.
- Significance: The existence of these native varieties contributes to the genetic diversity of Mexican guava and adds to the rich tapestry of regional cuisines.
Comparison of Mexican Guava Varieties
| Feature | Mexican Cream (White Guava) | Mexican Pink (Pink Guava) |
|---|---|---|
| Flesh Color | Creamy White | Pink to Deep Red |
| Flavor | Very sweet, creamy, custard-like | Sweeter, more aromatic, tropical, strawberry/floral notes |
| Texture | Soft, creamy, sometimes with a grainy quality | Softer, juicier, less gritty |
| Seeds | Small, edible, more prevalent | Often fewer and softer seeds |
| Aroma | Distinctly strong and aromatic | Stronger, more fragrant, tropical |
| Best For | Jams, jellies, pastries, agua frescas, fresh eating | Smoothies, juices, colorful desserts, sauces like mole |
Culinary Applications Beyond Fresh Eating
Mexican cuisine utilizes guava in many creative ways beyond simply eating it raw. In the city of Calvillo, Aguascalientes—often called the guava capital of the world—guavas are used in an astonishing array of products, from candies to unique moles.
- Beverages: From the refreshing agua de guayaba to artisanal guava beers, the fruit is a staple in the Mexican drinks market. Pink guava's strong aroma is especially desirable for creating flavorful and visually appealing beverages.
- Candies and Preserves: The high pectin content of guavas makes them excellent for creating traditional candies, jellies, and jams. The creamy white guava is particularly known for its use in these preserves.
- Savory Dishes: Guava's tangy-sweet flavor profile also works surprisingly well in savory applications. The guava mole, a traditional sauce that combines guavas with chiles, garlic, and onions, is a prime example of its versatility.
- Medicinal Uses: Historically and in some traditional practices, various parts of the guava plant, including the leaves, have been used for medicinal purposes such as treating digestive issues like diarrhea. An authoritative review published in the National Institutes of Health details the antimicrobial and antioxidant properties discovered in Psidium guajava.
Conclusion: A Diverse and Delicious Mexican Staple
The different types of guava in Mexico, particularly the prominent Mexican Cream and Mexican Pink varieties, showcase the rich flavor and culinary versatility of this tropical fruit. Each variety offers a unique sensory experience, from the creamy, sweet indulgence of the white-fleshed type to the vibrant, aromatic delight of the pink-fleshed variety. The deep cultural roots of guava cultivation, particularly in regions like Calvillo, demonstrate its importance to Mexico's culinary landscape. Whether enjoyed fresh, blended into a refreshing beverage, or transformed into a complex savory sauce, Mexican guavas continue to be a cherished and celebrated ingredient.
FAQs
Question: Which Mexican guava variety is sweeter? Answer: The Mexican Pink guava is generally considered sweeter and more aromatic than the white-fleshed Mexican Cream variety.
Question: Can I eat the skin and seeds of Mexican guava? Answer: Yes, both the skin and seeds of most Mexican guava varieties are edible. The ripened skin is typically soft, and the seeds can be eaten, though some find them slightly hard.
Question: What is agua de guayaba? Answer: Agua de guayaba is a popular Mexican agua fresca (fresh water) beverage made by blending guavas with water and sugar.
Question: What is the difference in texture between pink and white guava in Mexico? Answer: The white Mexican Cream guava has a creamier, softer texture, while the pink Mexican Pink guava is juicier and has a softer consistency.
Question: What Mexican city is famous for its guavas? Answer: Calvillo, in the state of Aguascalientes, is famously known as the guava capital of the world due to its extensive production of the fruit.
Question: Are guava leaves used in Mexican cuisine or medicine? Answer: Yes, guava leaves have been traditionally used in Mexican folk medicine for centuries, with infusions or teas prepared to treat ailments like stomach pain and diarrhea.
Question: What is a savory use for guava in Mexico? Answer: A unique savory use for guava is in the preparation of a traditional mole sauce, known as mole Alebrije, which incorporates guavas, chiles, and other ingredients.
