Guava

Guavas are plants in the myrtle family (Myrtaceae) genus Psidium, which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America and northern South America. Most likely naturally spreading (by means of ocean drifting) to parts of the Caribbean and some parts of North Africa, guavas are now cultivated and naturalized throughout the tropics, and due to growing demand they are also grown in some subtropical regions.

“Guava is an obscure tropical fruit that’s subtly acidic, with sweetness that intensifies as you eat your way to the center.

Why it’s healthy: Guava has a higher concentration of lycopene—an antioxidant that fights prostate cancer—than any other plant food, including tomatoes and watermelon. In addition, 1 cup of the stuff provides 688 milligrams (mg) of potassium, which is 63 percent more than you’ll find in a medium banana. And guava may be the ultimate high-fiber food: There’s almost 9 grams (g) of fiber in every cup.

How to eat it: Down the entire fruit, from the rind to the seeds. It’s all edible—and nutritious. The rind alone has more vitamin C than you’d find in the flesh of an orange. You can score guava in the produce section of higher-end supermarkets or in Latin grocery stores.