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Fresh Food Facts / Food Dictionary
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Galanga
Used in Thai cooking, galanga is a rhizome similar to ginger in many ways. Tom ka gai (chicken in coconut milk soup) uses galanga, chicken, green chiles, lemon grass and lime juice as well as coconut milk.
Galette
French for a flat, round cake. It may also refer to several savory and sweet tarts, and even a small shortbread cookie.
Garbanzo Beans
Also known as chickpeas, ceci beans and channa, garbanzo beans have a pale, buff color and an irregular, round shape, and they are slightly larger than a pea. Originating in West Asia, garbanzos now span the globe as an essential legume, found in such dishes as curries in India, hummus in the Middle East, minestrone soup in Italy and couscous in Morocco. To prepare dried beans, soak overnight, bring to a boil and simmer 2-1/2 to 3 hours. Store dried beans in an airtight container for up to 1 year. Cooked garbanzo beans are also available canned.
Galangal
Is a rhizome that is related to and resembles ginger, but has a mildly mustardlike, slightly medicinal taste; ginger is not an acceptable substitute. It is sold both whole fresh and as dried slices; halve the quantity when using dried. To reconstitute dried galangal, soak the slices in warm water until pliable. Galangal is also called Siamese ginger, kha in Thailand, and lengkuas or laos in Indonesia and Malaysia,
Ganache
is a rich paste of chocolate, cream, and sometimes butter, used as the basis for truffles and as a filling for chocolate cakes and pastries.
Garam masala
is a common Indian household seasoning blend that differs from region to region. It may include such dried ground spices as cloves, cardamom, cinnamon, coriander, cumin, fennel, fenugreek, ginger, and turmeric.
For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.
Garbanzo beans
Are round, tan-colored members of the pea family that are often referred to as dried beans. They have a firm texture and a mildly nutlike flavor. Available dried or precooked in cans, they are also known as chickpeas or ceci beans. Dried beans require soaking to rehydrate them.
To sort and rinse dried garbanzo beans:
Spread in a single layer on a platter or tray. Pick out and discard any discolored and misshapen peas and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried garbanzo beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well. For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans, and green lentils and lentils.
Garganelli
are pasta shapes that look like small, ridged, folded tubes.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
 Garlic
The pungent bulb used both raw and cooked as a flavoring ingredient, is composed of numerous small cloves covered in a papery outer skin. It is used as a savory seasoning for almost every course of a meal. Aromatic and almost bitter when raw, garlic becomes delicate and sweet when cooked. It is best purchased as a whole head of dry garlic. Individual cloves can be separated from the head and peeled as needed. Look for fresh garlic heads that are plump and firm; do not purchase more than you will use in 1 or 2 weeks. Store heads of garlic in a cool, dark, dry place.
To peel a garlic clove:
Place the clove on a work surface and cover with the side of a large chef's knife. Press down firmly but carefully on the side of the knife to crush the clove slightly. The dry skin will slip off easily.
To chop or mince garlic:
Using a chef's knife, trim off the root end of the peeled clove. Slice the clove lengthwise. Stack the slices, then cut crosswise. Chop or mince until desired fineness is reached.
To mash garlic into a paste:
Grind peeled cloves with a mortar and pestle. Or, combine with a little salt in a small bowl and mash with a fork.
To roast a head of garlic:
Slice off the top. Gently score around the middle and pull off some loose skin from the top. Tightly wrap with aluminum foil. Set on a baking sheet. Bake in a preheated 425°F (220°C) oven until soft when pierced with a knife, 45-60 minutes.
Garlic chives
Also known as Chinese chives, are slender green stalks that resemble common chives and are prized for their distinctive garlic flavor. Store fresh chives in the refrigerator, wrapped in paper towels and enclosed in a plastic bag.
To snip and chop or mince chives:
Using kitchen scissors, cut the chives to the desired length. Or, place the chives on a work surface and, with a chef's knife, chop or mince to the desired fineness.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, fines herbes, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Garlic powder
Is made from dehydrated garlic flakes that have been ground into a powdery substance. It is used as a seasoning.
Garni
Is the French word for "garnish".
Gelatin
In its unflavored form, gives delicate body to mousses and parfaits. It is available both in thin, clear leaves and as a powder.
Gelato
Is the Italian word for "ice cream". It has a denser texture than American ice cream as less air is incorporated into it while making. It is also usually made with milk and not cream which lends to the denser texture.
Gemelli
 Italian for "twins," are pasta shapes composed of two strands twisted around each other.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, garganelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Ghee
One of the most common cooking fats of India, is the nation's version of clarified butter-that is, butter from which the milk solids have been removed. Unlike clarified butter, which is made by melting the butter and separating the fat from the solids, ghee is slowly simmered to eliminate moisture, a process that lightly browns the fat, giving it a nutlike flavor. Ghee may be purchased ready-made in Asian markets.
Gherkins
Are a variety of small, dark green cucumbers grown especially to make pickles. Gherkins are typically sold packed in pickling brine. The French version of gherkins is cornichons.
Gin
Is distilled from grains (barley, oats and wheat), this unaged spirit's distinctive flavor is derived from the berries of the juniper shrub. This prickly evergreen bush grows in the wild in mountain gullies and woods, as well as in cultivated areas. Styles of gin distilling vary in their concentrations of juniper and other aromatics. London type gin is the most common and is considered "dry". Some of the most popular cocktails made with gin are martinis, gin with tonic water and a gin gimlet which contains fresh lime juice and sugar syrup. The name gin is derived from the french name for juniper, genievre. see also Juniper berry.
Ginger
 The rhizome, or underground stem, of a semitropical plant, yields a strong-flavored spice. Whole rhizomes, commonly called roots, may be purchased fresh. They have a lively, hot flavor and peppery aroma. Select fresh ginger that is firm, not shriveled. Wrap in a paper towel and refrigerate for 2 to 3 weeks. Ground, dried ginger, which is more subtle and sweet in flavor, is sold in jars or tins; store in a cool, dark place for up to 6 months. Pieces of ginger preserved in syrup are popular in sweet Asian dishes. Fresh ginger is peeled before using in recipes.
To peel fresh ginger:
Remove the brown, papery skin with a small paring knife or vegetable peeler.
To chop fresh ginger: After peeling, chop ginger with a chef's knife or process in a food processor fitted with the metal blade.
To grate fresh ginger: After peeling, draw ginger across the fine holes of a metal grater or shredder, or across a bamboo or porcelain ginger grater.For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, garam masala, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.
Ginger ale
A nonalcoholic sweetened carbonated beverage flavored mainly with ginger extract.
Ginkgo nut
This delicately sweet orange-yellow colored nut comes from the center of the inedible fruit of the maiden-hair tree, a native of China. The olive-sized nut has a mild resinous flavor, and turns green when cooked. The nuts are enclosed in a fleshy membrane that has to be removed before being sold because it will start to rancid shortly after it is harvested. Fresh ginkgo nuts are available during fall and winter and can be found in many Asian and gourmet markets. Ginkgo nuts are also available dried or canned in brine. The canned nuts must be rinsed of brine before using. Ginkgo nuts are particularly popular in Japanese cooking.
Glace Fruit
is dried fruit that has been boiled or dipped in sugar syrup.The most common candied fruits include citrus rinds, pineapple and cherries. These fruits are typically used in cakes and breads. Also known as candied fruit.
Glaze
n. 1. A 90% reduction of stock. 2. A thin glossy coating applied to foods. A reduction or aspic can cover savory foods. Anything from melted chocolate to thin icings can cover pastries and cakes. v. To apply a thin shiny coating to food.
Gluten flour
Made from hard wheat, contains a high percentage of gluten, the protein in wheat flour that gives dough an elastic quality and helps it rise. It is often used in combination with low-gluten flours.
For other flour types, see all-purpose, bread, brown rice, buckwheat, cake, corn, oat, rice, rye, seven-grain, and whole-wheat flours.
Glutinous rice
Also known as sticky or sweet rice, is a short-grain variety whose kernels stick together when cooked.
For other rice varieties, see Arborio, basmati, brown, Carnaroli, Vialone Nano, white, and wild rice.
Glycerine
Is a colorless, odorless, syrupy liquid obtained from fats and oils and used to retain moisture and add sweetness to foods. It also helps prevent sugar crystallization in foods like candy.
Gnocchi
Refers to small dumplings, usually made of potato dough, and to small dumpling-shaped pasta.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, garganelli, gemelli, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Goat cheeses
Made from goat's milk, have a creamy consistency and a distinctive sharp tang. Also known by the French term chevres, they are sold shaped into small rounds or logs. Some have flavorful coatings of pepper, ashes or mixed herbs.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, Emmenthaler, farmer, feta, fontina, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses
Golden Delicious Apple
Yellow to yellow-green with juicy and crisp flesh, the Golden is a tastier and more versatile cousin of the Red Delicious. More mature apples will have a sweeter flavor. A good, all-around apple (and excellent as a base for cider), the Golden Delicious does tend to lose some flavor, but keeps its shape, when cooked. They’re found fresh from October through April and are grown extensively around the world.
Gooseberries
Native to Europe, are large, plump round berries with smooth or furry skins. Sharp-flavored green gooseberries are best suited to cooking; sweeter red ones may be eaten raw. They are in season early to midsummer. Select unbruised, slightly soft berries with a deep color and an inviting fragrance. Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days.
For other berry varieties, see blackberries, blueberries, boysenberries, cranberries, fraises des bois, loganberries, raspberries, and strawberries.
Gorgonzola cheese
a specialty of Lombardy, is named for a town just outside of Milan, Italy. It is a mild, creamy, pale yellow blue-veined cheese made from fresh cow's milk.
For other varieties of blue cheese, see Gorgonzola dolcelatte, Maytag, roquefort, and Stilton cheeses.
Gorgonzola dolcelatte cheese
an Italian blue-veined cheese meaning literally "sweet milk," is a mild, creamy variety of Gorgonzola.
For other varieties of blue cheese, see gorgonzola, Maytag, roquefort, and Stilton cheeses.
Gouda cheese
a cow's milk cheese, varies in flavor from mild to sharp, depending upon the age. This soft-textured cheese is sold in rounds covered with a wax rind.
For other cheese varieties, see American, anejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Graham crackers
 Are crisp, sweet, flat cookies made from coarsely ground whole-wheat flour and usually honey, and named after 19th-century American nutritionist Sylvester Graham. They are eaten out of hand or are crumbled or crushed and used to add texture and subtle sweetness to batters, crusts, and toppings. Once opened, packages of crackers should be rewrapped tightly and stored in a cool, dry place.
To make graham cracker crumbs:
Break graham crackers into pieces and grind in a food processor fitted with the metal blade. Or, place whole crackers in a large, heavy-duty plastic bag, press out the air, seal the bag, and crush with rolling pin.
Grana cheese
refers to a group of granular, finely-grained hard cheeses.Two of Italy's most widely acclaimed cheeses, Parmigiano-Reggiano and Grana Padano, belong to the grana (granular) group of cheeses.
Granny Smith Apple
The distinctively green Granny Smith holds a sweetly tart flavor and crisp texture that’s excellent for both snacking and cooking. Most of the crop is imported from New Zealand and Australia, where it was first grown by Mary Ann (Granny) Smith. The overseas produce arrives in summer, while Grannies from Washington state are fresh from September through November.
Grand Marnier
is a popular commercial brand of orange-flavored liqueur, distinguished by its pure Cognac base.
Granulated sugar
is the term for the standard, widely used form of pure white sugar. Do not use superfine granulated sugar unless specified. Store sugar indefinitely in an airtight container.
For other types of sugar, see brown, coarse, confectioners', demerara, palm, pearl, raw, and superfine sugars, and colored sugar crystals and multicolored sprinkles.
Granulated Sugar
see Substitutions
Grape juice
is the sweet juice extracted from grapes, available bottled or as frozen concentrate.
Grape leaves
are the leaves from a grapevine used as edible wrappers in Middle Eastern dishes. If fresh leaves are available, rinse them thoroughly, then blanch in boiling water for about 30 seconds before use. Bottled leaves, available in delicatessens and well-stocked markets, should first be gently rinsed of their brine.
Grapefruit juice
is the juice extracted from white or Ruby Red grapefruits. It can be freshly squeezed from the fruit or is available already squeezed in bottles or as frozen concentrate.
To juice a grapefruit:
Cut the fruit in half crosswise and use a handheld or electric juicer to squeeze the juice from each half. For clearer, pulp-free juice, or to remove seeds, pour the juice through a sieve.
Grapefruits
 Are large, round citrus fruits with thick or thin peels that are removed to expose the juicy segmented fruit. The sweet-tart flesh is white or pink. The flesh of the Ruby Red variety has a dramatic deep pink hue. Fresh grapefruit is available year-round.
To peel and section a grapefruit:
Using a small knife, cut a thick slice of peel off the bottom and top. Remove the remaining peel in strips along with the white pith. Cut the sections free, letting them drop into a bowl to catch juices.For other citrus varieties, see blood oranges, lemons, limes, oranges, and tangerines.Grape juice is the sweet juice extracted from grapes, available bottled or as frozen concentrate.
Grapes
 Are small, sweet, juicy fruits that grow in bunches on vines. Green and red grapes of many varieties, seedless and with seeds, are available year-round.
Grapeseed oil
is the oil extracted from grape seeds. Its light fruity flavor makes it a good choice for salad dressing and its high smoke point makes it ideal for sautéing. You can find grapeseed oil in specialty shops and health food stores.
Grappa
is a colorless Italian spirit distilled from grape skins and seeds left behind after pressing for wine. High in alcohol content, grappa is used as an after-dinner drink on its own or added to coffee or espresso.
Great Northern beans
are small or large, kidney-shaped white beans with a mild flavor. They are available dried or precooked in cans. If unavailable, substitute white (navy) beans. Dried beans require soaking to rehydrate them.
To sort and rinse dried Great Northern beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.
To soak and rehydrate dried Great Northern beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place the beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well. For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Green beans
 are edible fresh green pods available in many varieties. They are at their peak season in summer. The small tender variety known as Blue Lake are particularly prized. Another variety is the small delicate French bean, or haricot vert.
To trim green beans:
Slice off the stems and tips with a paring knife. If desired, cut or break the beans in half.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Green lentils
are a variety of the small, disk-shaped dried legume. The French Puy lentil, from the Auvergne town of Le Puy, is considered one of the finest. As with beans, pick over lentils carefully to remove impurities or shriveled lentils before cooking.
To sort and rinse dried lentils:
Spread the lentils in a single layer on a platter or tray. Pick out and discard any discolored and misshapen lentils and impurities such as small stones and fibers. Transfer the lentils to a colander or sieve. Rinse well under cold running water.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas and lentils.
Green mangoes
which are unripe, have a distinctive tartness and a crisp character reminiscent of apples. They are often used shredded in Southeast Asian dishes.
Green olives
 Are the small fruits of trees that are native to Mediterranean Europe. Picked in their unripened state and then cured, green olives are generally more sharp tasting than ripe black olives. Pitted olives are occasionally stuffed with strips of pickled red pimientos. Quality Italian green olives are sold in well-stocked food stores. Green olives are sold by the pound and in bottles or cans.
To pit an olive:
Use a special olive pitter, which grips the olive and pushes out the pit in one squeeze. Or, with a small knife, slit the olive lengthwise down to the pit and pry the flesh away from the pit. If the flesh sticks to the pit, carefully cut away
Green onions
 are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked for their mild but still pronounced onion flavor. Green onions are also known as scallions or spring onions.
To sliver green onions:
Trim off the root ends and dark green tops. With a paring knife, halve the shoot from top to bottom. Cut into smaller lengths, if desired. Slice each half lengthwise into fine strips.To chop or mince green onions: Trim off the root ends and leave the tender green tops if desired. Using a chef's knife, cut across the shoot to chop coarsely. To mince, gather the chopped onions. Steadying the top of the blade, rock the knife in an arc across onions until desired fineness is reached.For specific onion varieties, see boiling, Maui, pearl, red, Vidalia, Walla Walla, white, and yellow onions and leeks and shallots. also see Scallions
Gremolata
is a garnish made from minced fresh parsley, lemon peel, and garlic. It is often sprinkled over Osso Buco and other dishes to add a fresh, sprightly flavor.
Green Shallots
An inaccurate but occasionally used name for Scallions.
Gremolada
This garnish is made of chopped fresh parsley, garlic, and lemon zest. It is sprinkled over dishes like ossobuco to add a punch of fresh flavor.
Grenadine syrup
Is a sweet, scarlet colored syrup originally concocted on the island of Granada in the Caribbean from pomegranates. It has been used to add flavor and color to cocktails and even desserts. Currently, most grenadine syrups contain no pomegranate at all, and instead are made from sugar syrups, fruit flavors and red food coloring. Often found in liquor stores, they sometimes contain alcohol, too. Authentic grenadine syrup made from pomegranates is a great source for potassium.
Grill
In the UK, the same as US broiler; in the US, a device for cooking food over a charcoal or gas fire, outdoors.
Grits
Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, milk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast. Sometimes you can make it with cheese and garlic for a casserole.
Ground bean sauce
is a paste made from ground soybeans. There are many varieties of this paste. It is used widely in Japanese cooking especially in soups and is also known as miso or soybean paste.
Ground beef
also referred to as hamburger, is beef ground from various including the shoulder, loin, haunch, or brisket. The percentage of fat in ground beef typically ranges from about 11% for ground sirloin up to 30% for regular hamburger.
Ground coffee
 Refers to freshly ground beans that yield brewed coffee with the fullest, finest flavor. An adjustable burr-type grinder crushes beans to a preset particle size. An electric blade-type grinder produces a medium grind in about 10 seconds, finely ground coffee in 15-20 seconds.
For other coffee products, see espresso, instant coffee powder, and instant espresso powder.
Ground dried chili
is a pure seasoning of ground dried chiles that ranges in strength from mild to hot. It is available in jars or small cellophane packets.
For other varieties of chile, see Anaheim, ancho, árbol, bird's-eye, cayenne, chilaca, chipotle, guajillo, habañero, jalapeño, mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles.
Ground red pepper
are finely ground flakes of dried red chiles, including seeds, that have a moderately hot flavor and are used as a seasoning.
Grouper
is a firm white fish found in coastal waters of the Atlantic and the Gulf of Mexico. The average size of a grouper ranges from 5-15 pounds. This fish is a member of the sea bass family and lends itself to a variety of cooking methods (baking, broiling, poaching) due to its firm texture. The skin should be removed prior to cooking due to its strong flavor.
Gruyere cheese
a variety of Swiss cheese with small holes, has a firm, smooth texture and a relatively strong flavor.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Guajillo chiles
a type of dried chile, are long, tapered, deep orange-red chiles with a sharp, slightly sweet, mildly hot taste.
To handle guajillo chiles:
Wear kitchen gloves to prevent any cuts or abrasions on your hands from contacting the volatile oils. Wash your hands well with warm, soapy water after handling the chiles, and do not touch your eyes or other sensitive areas.For other varieties of chile, see Anaheim, ancho, árbol, bird's-eye, cayenne, chilaca, chipotle, habañero, jalapeño, mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles and ground dried chile.
Guavas
Are sweet, tropical fruit native to South America. The fruit may be round, ovoid or pear shaped, 2-4 inches in diameter. These thin-skinned fruit can range from yellow to dark purple and the flesh can be pale yellow to bright red. Typically they are only found fresh in regions where they are grown. Guavas are available in supermarkets canned, as jam, jelly or sauce.
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