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Guava is frequently reduced to a generic sweet-pink tropical flavour, yet the real fruit is far more intricate. Its sensory identity moves between freshly cut leaves, grapefruit-like sulfur lift, pear and strawberry nuances, floral warmth, juicy esters and caramel-like sweetness. Cultivar, ripeness and processing can dramatically alter that balance, while flesh colour alone cannot reliably predict the final organoleptic profile.…