Tropical guavas come in a range of colors — green, yellow or purple — and have a soft, juicy, mealy flesh. The inside of the fruit can be white, yellow, pink or red, and is dotted with numerous tiny seeds. The edible seeds create an unpleasant texture in certain uses, such as jellies and puddings.

The method for removing guava seeds depends largely on the ripeness of the fruit. The riper the fruit, the less processing it requires to remove the seeds.

To test guava for ripeness, check for:

  • A slight give to the fruit when it is squeezed, similar to a ripe avocado
  • No signs of mushiness or softness
  • No visible blemishes or brown spots.

Underripe guavas will not be as sweet or juicy, although they can still be safely processed. However, for optimal results it is best to ripen the fruits before processing them. To ripen the fruits, store them at room temperature for three to five days. To speed up the process, place an apple or banana near them, or place them in a closed paper bag.

While all three methods of removing seeds apply to guavas at any stage of ripeness, some methods work better at certain stages of ripeness.