Cherry Guavas: A Burst of Fall Flavors and Colors


To me, cherry guavas are quintessential Santa Barbara, bringing a burst of fall color to our coastal landscape. Technically these plants are shrubs, but that designation doesn’t do them justice. The cherries, when ripe, resemble mini pomegranates, and the branches offer a gorgeous pop of deep wine-red color against a beautiful green backdrop.



It’s such a pleasure to harvest cherry guavas. Hard to believe that most people aren’t aware that these little gems are edible. Their flavor is superb, perhaps the best of all types of guavas, packing a punch that is tart and sweet at the same time, with a faintly floral taste. This time of year I always head straight from the garden to the kitchen to whip up cherry guava sorbets and sauces, cobblers and jams, even syrup for cocktails (make sure you strain out the seeds). All of these goodies not only taste delicious but look absolutely beautiful, too.



A sprig from a cherry guava plant can provide wonderful texture to fall bouquets; they also look beautiful tucked on a platter for our Thanksgiving turkey and can make that mid-week roast chicken look pretty spiffy, too.


Share This

Facebook Google+ Twitter Pinterest E-mail

3 thoughts on “Cherry Guavas: A Burst of Fall Flavors and Colors”

Could you share your recipe for cherry guava sorbet please? We have a cherry guava tree & our children don’t like the fruit. I reckon they’d eat it in sorbet tho!

Hi Kim,
Here you go…

Valerie’s Cherry Guava Sorbet
6 full cups of cherry guavas
1 1/2 cups sugar
Juice of one lime
1 cup water

Bring all ingredients to a boil and simmer on stove for 20 minutes, occasionally mashing with a potato masher. Skim the foam that rises to the top — that gets a little bitter tasting if you don’t remove. Once the fruit has fully macerated into a liquid state remove from heat and strain over a mesh colander. I use my spoon to move the ingredients around in the colander until all of the juices are extracted. Discard the pulp and store the liquid in an airtight container until chilled or up to 2 days. When fully chilled in your fridge, pour it into your ice cream maker. It took about 20 minutes to come together in my machine, but follow your instructions because every machine is different. The result is creamy, cold, bright, deliciousness. Store sorbet in your freezer until ready to serve.


I live in South Africa in George on the Garden Route. We have a cherry guava bush, and the fruit is delicious.

But we can’t eat them all.

Please share your Cherry Guava Jam recipe 🙂

Thank You


Leave a Reply

Your email address will not be published. Required fields are marked *