Guava pulp

What is guava pulp?

Guava pulp is the whole fruit of the pink guava (Psidium guajava) turned into a smooth purée: pulped, sieved to remove the seeds and frozen the very same day it reaches our plant in Bogotá. Nothing is added — no water, no sugar, no preservatives. It is Colombian guava at peak ripeness, ready to blend, cook or turn into confectionery.

At Alimentos Pronalfrut we have produced it since 1997, hand-selecting fruit from Colombian farms so its coral-pink color and unmistakable perfume arrive intact in every batch of frozen guava pulp.

The most fragrant fruit of tropical Colombia

Few fruits announce themselves like guava: one ripe fruit can perfume an entire room. In Colombia it grows in warm valleys and is woven into everyday life, from lunchtime juice to bocadillo, the beloved guava paste found in every lunchbox.

We work with pink guava, the most colorful and aromatic variety, harvested ripe. That is why our pulp needs no colorants — the rosy hue is the fruit’s own.

A sweet, floral flavor with real character

Guava is sweet with a gentle tart backbone and floral, honeyed notes no other fruit can imitate. Blended, it makes a silky, refreshing juice; cooked down, its sugars concentrate into the deep flavor behind guava paste, glazes and pastry fillings.

It also has a natural affinity for dairy: guava and milk, yogurt or cream cheese is a classic pairing across Latin America — think guava-and-cheese pastelitos, batidos and cheesecakes.

A natural source of vitamin C, lycopene and fiber

Guava is among the tropical fruits with the highest vitamin C content, well above many citrus fruits. Pink guava also provides lycopene — the antioxidant pigment found in tomatoes — and is naturally high in fiber.

Because we freeze the fruit the same day it is received, that nutritional profile stays in the pulp along with the color and aroma.

Uses in foodservice, bakery and manufacturing

• Juices and aguas frescas: 100 g of pulp with water or milk yields one tall glass of real guava juice.
• Guava paste and candies: the ideal seedless base for bocadillo, guava rolls and confectionery lines.
• Sauces and glazes: sweet-and-sour glazes for pork, ribs, wings and chicken.
• Bakery: fillings for pastelitos, empanadas, danishes, cheesecakes and bakery jams.
• Dairy blends: smoothies, batidos, sorbets and guava milk desserts.

For US menus, guava is a proven seller wherever Cuban, Colombian, Venezuelan and Caribbean communities set the taste — and a discovery flavor everywhere else. In hospitality it is a breakfast-buffet staple: hotel groups like Solar Hotels & Resorts and GHL Sunrise serve juices made with our pulps every day.

Frozen the same day: flavor and nutrients locked in

Fresh guava ripens fast and bruises easily; it loses its fragrance within days of harvest and travels poorly. By pulping and freezing it the same day it arrives from the field, we stop that clock: quick freezing preserves the fruit’s structure, pink color, perfume and much of its vitamin content.

For your operation that means consistent guava quality 365 days a year, exact portioning and zero waste — you thaw only what you use.

Certified Pronalfrut quality

We produce under Colombian INVIMA sanitary permit PSA-0002698-2020, with processes standardized since 1997. Kept at -18 °C (0 °F), guava pulp holds its characteristics for more than 12 months.

Available formats: 100 g sachets, 1 kg multipack (10 × 100 g), 250 g and 397 g bags, and an unfrozen gallon for high-volume operations.

For importers, distributors and foodservice buyers

If you import or distribute frozen fruit in Florida — or run hotel, restaurant, bakery or beverage operations anywhere in the US — we will build a program around your volumes: export-ready master cases, portioned retail formats and an unbroken cold chain from Bogotá. Message us on WhatsApp or write to sales@pronalfrut.com for a same-day quote.