Juicy, sweet, and acidic, the guava’s taste might remind you of strawberries and pears. The edible rind may be white, yellow, pink, or red, and may be seedless or filled with pale, edible seeds. Round, oval, or pear-shaped, guavas tend to be two-fourinches long and are an excellent source of vitamin C. Guava also gives you vitamin A, fibre, potassium, and phosphorus, and you can use it in juices, jams, and desserts.
The pear-shaped papaya is native to Central America and has soft, buttery flesh with peppery, edible seeds. This sweet, musky fruit can be as big as 20 inches but is typically about seven inches long, with 118 calories, lots of vitamin C, and a good amount of folate and potassium. Papaya contains the enzyme papain, used in meat tenderizers and useful in protein digestion. Enjoy papayas fresh or baked, with a squeeze of lemon or lime.
Originally from Southeast Asia, mangoes range in color from green to yellow to red. Packed with antioxidant vitamins A and C, potassium, and fiber, mangoes are easy to enjoy. Peel away the skin, cut away the large seed, and enjoy the rich, orange flesh, bursting with a sweet, tropical taste. Available fresh, frozen, or dried, versatile mangoes can be found in dishes from sweet to savory.
Loaded with antioxidants and fibre, pomegranates are available fresh in the fall. About the size of an apple, the deep red fruit is filled with jewel-toned seeds held in place with a spongy membrane. Only the seeds — sweet-tart and crunchy — are edible. Squeeze for ruby red juice, or eat the seeds plain, with fruits, on salads, or atop low-fat yogurt and desserts. One-half cup has 80 calories.