This fresh guava salsa pairs ripe, fragrant guava with lime, red onion, chile, and cilantro for a sweet-tart condiment with a little crunch and heat. It takes about 20 minutes to make, needs no cooking, and works with grilled fish, tacos, or a bowl of beans; adjust the chile and lime to suit your guava’s sweetness.
Ingredients
- 4 medium ripe fresh guavas, about 1 lb (450 g)
- ½ cup (75 g) finely diced red onion
- 1 small jalapeño, about 15 g, seeded and finely minced; use more or less to taste
- ¼ cup (15 g) finely chopped fresh cilantro leaves and tender stems
- 2 tablespoons (30 ml) fresh lime juice, plus more as needed
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon (15 ml) extra-virgin olive oil, optional
Instructions
- Prepare the guava. Rinse and dry the fruit. Trim off the stem and blossom ends. Cut each guava into quarters, then cut away any bruised or very firm central tissue. Guava seeds are edible but can be hard; for a more pleasant salsa texture, scoop out the seed-filled center with a small spoon. If your guavas have few, soft seeds, you can leave them in. Dice the flesh into pieces about ¼ inch (6 mm) across.
- Chop the aromatics. Finely dice the red onion and mince the jalapeño. For milder salsa, remove the jalapeño’s seeds and pale ribs before chopping. Wash your hands well after handling chile, and avoid touching your eyes.
- Combine. Put the guava, red onion, jalapeño, and cilantro in a medium bowl. Add the lime juice, salt, and black pepper. Stir gently until the pieces are evenly coated without crushing the soft fruit.
- Taste and adjust. Let the salsa stand for 5 minutes, then taste it with a piece of guava. Add lime juice a teaspoon (5 ml) at a time if it tastes too sweet, or a pinch of salt if the flavors seem muted. Stir in the olive oil if you want a slightly rounder, less sharply acidic finish. Serve promptly, or cover and chill.
Tips
- Choose ripe but sound fruit. Ripe guava smells sweet and yields slightly when pressed. Avoid fruit that is mushy, leaking, or moldy. If the guavas are very firm and bland, let them ripen at room temperature for a day or two before making salsa.
- Make the texture your own. Guava seeds are edible, but they are noticeably crunchy and can be unpleasant in a finely chopped salsa. Remove them for a smoother bite; leaving a few is fine if you enjoy their texture.
- Balance sweetness before adding more chile. Guavas vary considerably. Lime and salt sharpen a very sweet batch, while a ripe, tart batch may need less lime. Taste before adding extra jalapeño so the heat does not overwhelm the fruit.
- Keep the pieces small and even. A sharp knife helps cut ripe guava cleanly. If the fruit is especially soft, use a gentle folding motion rather than vigorous stirring to keep the salsa from turning into a puree.
Serving Suggestions
Spoon the salsa over grilled or pan-seared fish, shrimp, chicken, or pork, adding it just before serving so the fresh fruit stays distinct. It is also good with fish or vegetable tacos, quesadillas, and black beans. For a simple appetizer, serve it with sturdy tortilla chips or cucumber rounds. If pairing it with hot food, keep the salsa cold and add it at the table; the contrast of cool, juicy fruit and warm, savory food is part of its appeal.
For a light meal, combine the salsa with cooked rice, avocado, and beans, or use it as a bright topping for a grain bowl. If serving alongside grilled meat or seafood, keep any raw-food preparation separate from utensils and plates that have touched raw ingredients. This salsa itself is uncooked and is best treated as a fresh, perishable condiment.
Variations
- Add cucumber: Fold in ½ cup (75 g) finely diced, seeded cucumber for a cooler, crunchier salsa. Pat it dry first to avoid watering down the mixture.
- Use a different chile: Replace the jalapeño with ½ small serrano chile for more heat, or use ¼ cup (40 g) diced red bell pepper for a mild, sweet version.
- Make it tropical: Add ½ cup (80 g) diced ripe mango or pineapple. Because these fruits add sweetness, taste before adding the full amount of lime.
- Make it more savory: Add ¼ cup (40 g) diced ripe tomato or 2 tablespoons (20 g) finely sliced scallions. Both add extra moisture, so serve soon after mixing.
Storage and Reheating
Transfer leftover salsa to a clean, covered container and refrigerate within 2 hours of preparation. It is best within 24 hours, when the guava remains firm and the herbs look fresh, but it can be refrigerated for up to 2 days. The fruit will soften and release juice as it sits; stir gently and drain off excess liquid if needed. Discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Do not freeze it: thawing makes the fresh fruit watery and soft. This uncooked salsa is served cold, so reheating is not recommended.
Frequently Asked Questions
Do I need to peel fresh guava?
No. The peel is edible, and leaving it on saves time and helps the diced pieces hold their shape. Wash the fruit well and trim the ends. If the skin is tough or you prefer a softer texture, peel it with a vegetable peeler before dicing.
Should I remove guava seeds?
That depends on the fruit and your preference. The seeds are edible, but some guavas have many hard seeds that make salsa crunchy. Scoop out the seedy center for a more delicate texture; with soft, sparse seeds, you can leave them in.
Can I make this salsa ahead?
You can prepare it up to 4 hours ahead and keep it covered in the refrigerator, but the best texture comes from serving it soon after mixing. For a make-ahead shortcut, chop the onion, chile, and cilantro separately, then dice and dress the guava shortly before serving.
What if my guavas are not very sweet?
The salsa will still work. Add lime juice and salt gradually, tasting as you go, and consider stirring in 1 teaspoon (5 ml) of honey or sugar if the fruit is especially tart. A small amount of diced ripe mango is another way to soften the sharpness.
Can I make it without cilantro?
Yes. Use 2 tablespoons (6 g) chopped fresh mint or flat-leaf parsley instead, or omit the herbs. Mint gives the salsa a cooler, more aromatic flavor; parsley keeps it fresh without adding a strong herbal note.
Is fresh guava salsa very spicy?
Not as written if you remove the jalapeño seeds and ribs, but the heat varies from chile to chile. For a mild version, use a small amount of diced bell pepper or omit the chile. For more heat, add minced jalapeño in small increments and taste before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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