Strawberry Guava
Foraging & Cooking
Hawaii's most abundant "invasive" fruit — and one of the most flavorful things growing in the forest right now.
The Invasive That Feeds
Strawberry guava (Psidium cattleyanum) is everywhere in Hawaii's forests — classified as one of the most damaging invasive species on the islands. But it's also extraordinarily delicious, and most people have never tasted a fully ripe one fresh off the tree.
This class reframes how you think about "invasive." Rather than something to remove, strawberry guava becomes something to use — to forage responsibly, to cook creatively, and to turn into the kind of food that would otherwise ship from overseas.
You'll forage with Yuda through active strawberry guava areas, harvesting at peak ripeness, then cook with what you find — jams, reductions, vinegars, and fresh preparations that show off what this fruit can actually do.
What's Included
- Guided foraging walk focused on strawberry guava
- Discussion of Hawaii's invasive species context
- Hands-on cooking session with foraged fruit
- Multiple preparations including fresh, reduced, and preserved
- Recipe guide to take home
What to Bring
- Closed-toe shoes or hiking boots
- Comfortable clothes for light forest walking
- Water (1+ litre)
- Sunscreen and bug spray
Strawberry guava peaks in July in Hawaii. This class runs seasonally when fruit is at its best. Check availability for upcoming dates.