Limited Edition Collector Blades
How to Cut Guava (Slices, Wedges and Seeding)
How do you cut a guava? Rinse it, trim off both ends, then slice it into rounds or cut it in half and then into wedges. The skin and seeds are edible; if you prefer, scoop out the seedy center with a spoon. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A short, sharp blade trims the ends, slices the soft fruit evenly and scoops around the seedy center when needed.
Guava is fragrant and sweet, with pink or white flesh and a seedy center. It is enjoyed fresh, in juices and in pastes and jams.
Cuts and uses
| Cut | Best for |
|---|---|
| Rounds | Snacking, platters |
| Wedges | Snacking with chili-lime salt |
| Seeded halves | Stuffing, desserts |
| Chunks | Juice, jam, smoothies |
Step by step
- Rinse and dry.
- Trim the ends. Cut off the stem and blossom ends.
- Halve. Cut in half lengthwise or crosswise.
- Seed if desired. Scoop out the center with a spoon.
- Slice. Cut into rounds or wedges.
Pink vs white guava
Pink-fleshed guavas tend to be sweeter and more aromatic, while white-fleshed varieties are often milder and crisper. Both are cut the same way. Some small varieties, like strawberry guava, are eaten whole after a rinse.
Skin and seeds
Guava skin is edible and thin. The seeds are edible too, though they're hard. Many people eat the fruit whole; others scoop the seeds for a smoother texture or strain them out of purees.
Ripeness
A ripe guava gives slightly when pressed and has a strong, sweet fragrance. The skin often turns from bright green to yellowish green. Firm guavas ripen at room temperature.
Serving ideas
- Wedges sprinkled with chili-lime salt
- Blended into agua fresca or smoothies
- With cheese, a classic pairing for guava paste
Small-fruit knife tips
Small, round, slippery fruit is where most kitchen cuts happen. Always create a flat surface or steady the fruit on a folded towel, keep your fingertips curled back, and cut away from your hand. A short paring knife gives far more control than a big chef's knife for this kind of work, and a sharp edge needs less pressure, so it's less likely to slip.
Storing
Refrigerate ripe guavas and eat within a few days. More tropical fruit: star fruit and lychee.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting guava?
A small, sharp paring knife. The Dalstrong Gladiator 3.5" Paring Knife ($35) slices soft guava evenly.
Can you eat guava skin?
Yes. It's thin and edible.
Are guava seeds edible?
Yes, though they're hard; scoop them out if you prefer.
How do you know a guava is ripe?
It's slightly soft and strongly fragrant.
How do you store guava?
Ripe guavas keep a few days in the fridge.
