Guava pulps

Pulped guava flesh becomes guava pulp, a soft aromatic mass that manufacturers stir into beverages, ice cream, yoghurt, bakery fillings, jams and jellies. Pulping parts the fragrant flesh from the hard seeds, capturing the fruit’s tropical flavour and natural acidity in a convenient ingredient. Aseptic or frozen pulp lets factories far from the tropics run guava products all year. Buyers judge it on colour, Brix, acidity and seed-freedom, and fast processing after harvest locks in the fresh aroma before oxidation dulls it.