A growing number of restaurants are incorporating guava into their menus, according to a recent Fresh Insights on Foodservice report from the United Fresh Produce Association.
The tropical fruit can be eaten out of hand, spiced up with cayenne powder or Mexican hot sauce chamoy, or spotlighted in desserts like sorbet and Puerto Rican guava cake and in drinks like agua fresca and sangria.
“As functional foods continue to trend, nutrient-rich fresh guava can also be incorporated into breakfast dishes to help consumers start the day off right – think smoothies and smoothie bowls, or sliced up to top pancakes or waffles,” United Fresh wrote.
In recent years, guava has been seeing the most growth on menus in the West (46%) and South (34%), though it has also gained in the Midwest (19%) and the Northeast (21%), according to the report.
