White Guava Pulp & Puree
The versatile base. Gently floral, never overpowering.
Creamy, pale white guava puree with a soft floral aroma — the blending base that adds body and freshness without dominating the formulation.
Request SpecificationThe Fruit
White Guava.
Harvest season
Typically August to March [Season window to be confirmed]
White guava (Psidium guajava) has a pale, creamy flesh and a gentle, musky-floral aroma. Processed into pulp, it gives beverages noticeable body and a clean tropical character that sits comfortably alongside other fruits rather than competing with them.
That neutrality is exactly why it is so widely used. White guava carries well in juices, nectars and dairy drinks, blends easily with mango, pineapple or citrus, and is naturally rich in Vitamin C and dietary fibre. Fruit is processed close to harvest and packed aseptically so the delicate aroma survives storage.
Technical specification for your R&D team.
Indicative industry-typical ranges shown for reference. Final specification is confirmed per order. [To be confirmed]
Pulp / Puree
- Product
- Aseptic White Guava Pulp / Puree
- Botanical name
- Psidium guajava
- Origin
- India
- TSS / Brix @ 20°C
- 9.0 – 12.0
- Acidity (as anhydrous citric acid)
- 0.40 – 0.80 %
- pH (natural)
- 3.5 – 4.2
- Consistency (Bostwick, cm/30 sec)
- 6.0 – 12.0
- Colour
- Creamy white to pale ivory
- Flavour & aroma
- Typical ripe white guava, mildly floral
- Appearance
- Homogenous, seedless, free from foreign matter
- Additives
- No added sugar, colour, flavour or preservative
Applications
Where it performs.
Typical uses for White Guava across food and beverage manufacturing. Suitability for a specific formulation is confirmed with samples.
- 01
Juices & nectars
- 02
Beverages & RTD drinks
- 03
Yogurt & dairy
- 04
Ice cream & desserts
- 05
Smoothies
- 06
Jams & marmalades
- 07
Bakery fillings
- 08
Baby food
Packaging & Storage
- Aseptic bag-in-drum, food-grade open-top MS drums with polyliner
- Typical net weight per drum: approx. 215 kg [To be confirmed]
- Storage: cool, dry conditions at ambient temperature
- Shelf life: up to 18–24 months, unopened [To be confirmed]
Quality
- Fruit is inspected on arrival for maturity and suitability before processing.
- Product is processed and packed aseptically under controlled hygiene conditions.
- Finished batches are checked against defined physico-chemical, microbiological and organoleptic parameters.
- Processing partners work to recognised food safety standards — see certifications.
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